Soft Baked Chocolate Chip Cookies

Okay, I'll admit it. I'm being a total slacker with my 2014 organization challenge, but how can you not get sidetracked by cookies? Especially, soft baked chocolate chip cookies. Or maybe I was secretly looking for an excuse to make cookies. And guess what? I'm so glad I took the detour to make cookies. Specifically, the how to make soft, thick, chewy chocolate chip cookie recipe from Stephanie at Back for Seconds Blog.

First, I'll have to admit that I'm not normally a soft baked cookie kind of gal. Unlike my kids, who
L O V E soft cookies, I  like crunchy crumbly melt in your mouth cookies. That being said, I have to admit that Stephanie's cookie recipe may have converted me to a soft cookie lover.

Honestly, I've never found a good soft cookie recipe...until now. I think one of the main reasons I've never mastered making soft cookies is that I tend to bake them too long. When these cookies first came out of the oven, I had to fight the urge to throw them back in. To me, they looked too soft and under cooked. So, if you're like me, fight that urge. It'll be worth it. I promise.

According to Stephanie, to get thick cookies, you should make your raw cookie balls tall.

My cookie balls were approximately 1 1/2 to 2 tablespoons of raw dough.

Baked for 10 minutes.

Soft Baked Chocolate Chip Cookies

by Stephanie @ Back for Seconds

Ingredients

• 1 cup butter (softened)
• 2 tablespoons canola oil
• 1 cup brown sugar (I reduced mines to 3/4 cup and it was still plenty sweet)
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 1 1/2 teaspoon baking soda
• 2 tablespoons cornstarch
• 3 1/4 cups flour
• 1 cup milk chocolate chips (I substituted white chocolate chips)
• 1 cup mini semi sweet chocolate chips

Directions

In a large mixing bowl cream together butter, oil, and sugars until light and fluffy. Add eggs, vanilla, and salt and mix until combined. Add in the baking soda and cornstarch and half of the flour and mix well. Pour in the remaining flour and mix only until combined. Stir in chocolate chips and cover and chill for one hour (this is the agonizing part for my ten year old...the wait).

Preheat oven to 350
Drop 1 1/2 to 2 tablespoons of dough onto ungreased cookie sheets, making sure the piles of dough are nice and tall. *If using a cookie scoop, scoop one ball of dough right on top of another one.
Bake 10 minutes. Pull them from the oven when the edges are slightly golden and the centers look just barely done. After 2 minutes remove cookies from sheets onto cooling racks.
Store in an airtight container at room temperature.

Read more at http://backforsecondsblog.com/2013/09/how-to-make-soft-thick-chewy-chocolate-chip-cookies/#AoFH2hOyKW6BVQoR.99

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