Textures can really change up a dish. Think about your favorite cookie. Not all chocolate chip cookies are the same, right? As much as I love my Flat and Chewy Chocolate Chip Cookies, sometimes I crave a soft and chewy version of this classic cookie too. So of course, I knew I had to come up with a recipe to put this new textural twist on my original Flat and Chewy Chocolate Chip Cookies.
This recipe has a few new things in it that help give it its soft bite. First, it has a touch of molasses to keep it soft and moist. To sweeten the dough, I use a mix of brown sugar and granulated sugar, but I also add more brown sugar to assist with the chewier texture. The amount of butter will also affect the cookie’s texture; More butter will cause the cookie to spread in the oven. For this recipe, I cut down on the butter while also increasing the amount of flour. So scientific, right? That’s what I love about baking– Just a few changes can drastically change a recipe and turn it into something new.
Make sure to bake the cookies for only 10 minutes. They may look underdone in the oven, but trust me, 10 minutes is just right. Overbaking these cookies will cause their texture to change.
Chocolate Chip Cookies (Soft and Chewy)
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or aluminum foil.
- In a mixer fitted with the paddle attachment, cream the butter, sugars and molasses on medium speed for two minutes until light and fluffy. Add the eggs one at a time, mixing for one minute after each addition. Mix in the vanilla. On low speed add the remaining ingredients and mix until incorporated.
- Portion out dough with a 1-ounce ice cream scoop. Bake for 10 minutes or right until cookies are just set. Cookies should look underdone when you pull them from oven.