As much as I love my Flat and Chewy Chocolate Chip Cookies, sometimes I crave a soft and chewy chocolate chip cookie.
This recipe has a few ingredients that give this chocolate chip cookie a soft bite. It has a touch of molasses to keep it soft and moist. I use a mix of brown sugar and granulated sugar, but go heavier on the brown sugar to assist with the chewier texture. The amount of butter also affects this cookie’s texture; more butter causes a cookie to spread in the oven. For this recipe, I cut down on the butter while also increasing the amount of flour.
Make sure to bake the chocolate chip cookies for only 10 minutes. They may look underdone in the oven, but trust me, 10 minutes is just right. Overbaking these cookies will change their texture from soft and chewy to hard and crisp!
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.