Soft and Chewy Chocolate Chip Cookies

This soft and chewy Chocolate Chip Cookie is sure to become a regular occurrence in your baking repertoire!

You will notice these ingredients are just about the same as any Toll House cookie recipe, but what is very different here is the mix method.
The melting of the butter will give this cookie a soft-batch result.
And the “harder” flour being Bread Flour has a higher protein content and can absorb more liquids (here it is the melted butter), hence keeping the cookie moist during and after baking.

Feel free to take this recipe further by adding any combination of chips or nuts as you wish! I used Butterscotch Chips and Chocolate on my first batch and that is the recipe I share with you below. YUMMY!

But how about White chocolate chips and Macadamia nuts!???
Milk Chocolate chips and raisins??
Dark Chocolate Chips and Pecans!!
Raisinettes!!! Ok, I’m getting C R A Z Y now!

The possibilities are endless with this very versatile, very delicious cookie!

**Yes you may use All Purpose or Plain Flour if you do not have Bread Flour- Just Note that whenever you substitute other ingredients for what I have intended here it will change the outcome.

Butterscotch Chocolate Chip Cookies
Yield 24 Cookies
I Used a 2 ounce cookie scoop

Unsalted Butter 2 Sticks (226g)
Brown Sugar 1 cup (210g)
Egg Yolks 3 (54g)
Whole Milk 2 Tablespoons (29g)
Vanilla Extract 1 1/2 teaspoons
Bread Flour 2 1/2 cup (340g)
Baking Soda 1 teaspoon (5g)
Salt 1/2 teaspoon
Butterscotch Chips 1 1/4 cup (224g)
Chocolate Chips 3/4 cup (168g)

Mix Method:
In a small saucepot or in the microwave, melt the butter over medium heat.
Pour into a mixing bowl (or your Kitchen Aid fitted with the Paddle attachment) and add the brown sugar.
Mix on low speed to incorporate, and then increase speed to medium for about 2-3 minutes
Combine the Milk,  egg yolks and vanilla in a small bowl and whisk together.
Add to the butter/sugar mixture on low speed.
Sift together the baking soda, salt and flour then add to the batter all at once.
Mix on low to combine well.
Add the Butterscotch chips and the Chocolate chips (or whatever combination you desire!) all at once.
Scoop the dough onto parchment paper lined sheet pans then chill for at least 30 minutes.
Meanwhile preheat your oven to 350 degrees F
Bake cookies for about 10-15 minutes or until slightly browned. Oven vary so the bake time will also vary.

Store baked cookies for up to a week in an airtight container at room temperature.
Raw dough can be frozen for up to 2 months, simply thaw and bake as needed.

Comments

  1. Gursimran Kaur says

    Hii Gretchen!
    Can you please tell me how to use the frozen cookie dough?
    I mean how to make it suitable for baking?

    • Gretchen Price says

      Do you mean THIS frozen dough?
      I always freeze my bulk cookie dough, it is the BEST to always have cookies ready to bake! Yumm!
      I would scoop the extra dough into balls and freeze them on a parchment lined sheet pan, freeze until solid then transfer to a Ziploc bag.
      Whenever I want cookies, I take out as many as I like to bake – set them up on a parchment sheet pan and while the oven is preheating the cookies start to thaw.
      By the time 15 minutes is up (usually how long an oven takes to come to temperature) the cookies are able to be pressed SLIGHTLY – don’t press down too much or you will have pancakes (ALTHOUGH some cookie doughs are much firmer than others and need more pressing- this one only needs slight pressure)

  2. Bunny says

    I tried this recipe…! Oh yuuuum.. My kids love it. I baked at night for their snack in school.

    Thanks for the recipe woodland Bakery:)

  3. Pauline says

    I make this cookies at every chance I have. My daughter and her friends love them and so I started taking them into work for my colleagues’ to try. Now everytime I’m making them I have to make extra for work.

    Thank you for this wonderful recipe Gretchen. :D xx

  4. May says

    Made these today and they were indeed soft & chewy! Quick question, though. If I were to cut the sugar by half a cup, would you recommend cutting down on other ingredients? Thanks a bunch! :)

    • Gretchen Price says

      great!
      You cannot take out ingredients and expect the same result though, so to reduce the sugar will throw off the balance of this recipe.

  5. Edith says

    Hello, Gretchen. I am new to baking cookies. I tried this recipe, my cookies did not come out like yours. In fact, maybe it is my oven, because the bottom of the cookies burned quickly at 6 minutes on to baking. Should I have put my tray on the top shelf? I had put it in the middle. I was so excited that I would make a perfect cookie because my household has been crying for a chewy and soft cookie. I used my new KitchenAid mixer for the first time for this recipe. Thanks

    • Gretchen Price says

      Oh wow, sounds like a temperamental oven!
      I like to bake in the middle, BUT all ovens are different and if yours seems to be very hot on the bottom, yes to top shelf, ALSO use a double sheet pan to have more insulation

  6. Jen says

    Hi Gretchen,
    Started watching your videos and I love that you make these recipes for everyday bakers!! I saw the Soft and Chew cookies and wanted to try these since mine usually end up more crunchy. (Still Yummy).
    I baked the batch and I’m thrilled that they didn’t flatten in the oven. We are enjoying them at home (I even shared with some co-workers cause I’ve been talking about your blog and videos).
    Question: Should I have packed the brown sugar? I pushed it down a little and I think they turned out great, but just wondering.
    I think this weekend will be the Pumpkin Scones since it’s getting colder here in NY.
    Thanks for the GREAT Recipes and love the interaction between you and Jason. Need to get him on the other side of the camera! LOL

  7. Karen says

    Hi Gretchen. I am about to make your Soft and Chewy Chocolate Chip Cookies. Here are two questions: I can’t put these in the oven all at once. So with just baking soda, won’t the subsequent batches be kind of flat? What if I use baking powder instead or in addition to the baking soda? Second question: why baking soda and not baking powder? (Obviously a technicality that I know you have the educated answer for!) Many thanks again for all your wonderful videos, recipes, and PATIENCE. I love your videos – and you have such a wonderful laugh and sense of humor.

    • Gretchen Price says

      Hi there thanks you! (I was told once that my laugh was annoying!) HAHAHA, HOW CAN LAUGH BE ANNOYING!??? LIKE REALLY?

      Anyway- it is no problem for cookie batters to stay out while waiting for the others to bake, it is more with cake batters where there is a very large amount of liquid ingredients that will activate the soda right away. Here it is fine to let it stand, and sometimes I even FREEZE the dough to bake another day!

      CLICK HERE

  8. John says

    I think one might be able to use AP flour and add a teaspoon of vital wheat gluten for every cup of flour used in the recipe. I’ve done it for sandwich bread recipes and they came out great. Having said that,just buying the bread flour would be easier. :)

  9. Rubab says

    Hello!
    Thank you for posting all these fabulous recipes along with the tidbits of information. Two questions:
    1) If a recipe requires salt and i substitute salted butter instead of unsalted butter and omit the salt is that okay
    2) For this recipe if I browned that butter and got it at room temperature and used it, is that okay and how would t hat alter the taste.

Leave a Reply

Your email address will not be published. Required fields are marked *