Recipes

Tori’s Soft & Chewy Chocolate Chip Cookies

 

The perfect, moist chewy chocolate chip cookie!

These cookies have been named Tori’s Cookies because that is what all of our friend’s and family know them as. I turned this recipe over to Tori as a young teenager. I don’t think I have actually made this dough in over 10-12 years because she has made them. She has made them for almost every get together, birthday, holiday or special occasion ever since. Family and friends search out her chocolate chip cookies at potlucks.

A few years back, I was tired of always trying to make chocolate chip cookies and they never came out the same; every time it was a hit or miss. Sometimes they turned out good and other times they didn’t. I started doing some research on the science of a chocolate chip cookie. Through research, I discovered…

Butter is a must!

Never, NEVER substitute butter for anything else like shortening, lard or margarine. Butter is mostly fat but it also has a small amount of milk protein which helps the cookie brown as it bakes. Let your butter come to room temperature. Do not melt it! Melted butter will cause your cookies to be thin and dense. I know this is a huge pain when you want a batch of cookies IMMEDIATELY. A sudden chocolate chip cookie craving is serious business and disastrously disappointing if your butter is still hard as a rock in the refrigerator, right?! Never fear, I have a trick for that.

Quick Room Temp Butter:

Unwrap both cubes of butter and place them on a microwave safe dish. Set the microwave power to 20% or power of 2 and microwave for 1 minute. The low power will soften the butter but will not melt it. Whalla!! Room temp butter in 1 minute!!

Eggs

Some chocolate chip cookie recipes have eggs and some don’t. Personally, I prefer a cookie that is slightly crisp on the edges and bottom with a soft chewy inside. Egg yolks have a tender protein that keep the baked cookie tender and chewy. You can play with egg whites and yolks to achieve a different outcome. If you would like the cookie to spread less and rise more, you can add one whole egg and one egg white. If you would like a more fudgey cookie, replace the two eggs with 3 egg yolks. I prefer two whole eggs.

Sugar

Most recipes call for a balance of both white sugar and brown sugar because white sugar thins out the cookie and helps it crisp while brown sugar is the balance and helps the cookie remain moist. Brown sugar has that caramel flavor and helps hold its tall structure. We actually like to use all brown sugar to achieve that moist caramel flavor.

Chilling the Dough

You can cook these cookies straight out of the stand mixer…BUT we have found by trial and error that making the dough ahead of time and letting it chill overnight improves the flavor and texture. Our cookies are moist and flavorful every time we chill the dough.

Oven Temperature

Most chocolate chip cookie recipes call for a temperature of 325 -350 degrees. When you bake a cookie at a lower temperature the cookies have more time to spread out, making them flat and wide. I wanted a cookie with different textures, crispy around the edges yet soft, moist and chewy in the center so we have adjusted the temperature and bake time to achieve this affect. We bake our cookies at 400 degrees for 7-8 minutes. We also place a insulated cookie sheet in the oven on the top rack. We start the cookies on the bottom shelf under the insulated cookie sheet to slow the browning process for the first 3 minutes then we transfer the cookies to the top shelf and bake them for an additional 4-5 minutes till they are slightly golden brown on top.

Alright, alright, I know you are probably bored out of your gourd with all the details, so let’s get baking!

Gather all your ingredients and preheat your oven to 400 degrees:

Sorry, I like containers for my baking supplies and most of them are not labeled. Right to left in back is brown sugar, flour, baking soda, salt and mini chocolate chips (I prefer mini chips because I can add less and still have chocolate in every bite). Right to left in the front is eggs, vanilla and room temperature butter.

In the stand mixer, cream together 1 1/2 cups packed brown sugar,

1 cup, room temperature butter,

2 teaspoons of pure vanilla,

Mix till smooth and incorporated.

Next, add the  2 eggs and mix till combined.

Then add your dry ingredients, start with 2 1/2 cups of all purpose flour.

Then add 1 tsp. of baking soda,

and 1 tsp. of salt.

Mix till dough is formed. Then add 1 cup of mini chocolate chips.

You can replace the mini chips with an entire 12 oz. bag of any chip of your choice, milk chocolate, dark  semi-sweet etc. (Sorry for the two toned chocolate, I purchased some bulk mini chips at Winco out of the bins and they are lighter than Nestle Toll House so we have two toned chocolate chips) Some optional add in ideas are 1 cup of any of the following: almonds, walnuts, peanut butter chips, butterscotch chips, Reese’s pieces, M&M’s, Heath Toffee bits….the sky is the limit, have fun and be creative!

Mix one more time to mix in all those goodies.

The next step all depends on your degree of cookie craving. You can do what makes the best cookie and cover the mixing bowl and place it in the refrigerator overnight to let the dough cool and flavors improve OR you can drop by teaspoonfuls onto a non-insulated baking sheet. We like to use a mini pampered chef cookie scoop to drop the cookies. Today, we chose to skip the resting period but normally we chill the dough.

Next, place your first pan in your pre-heated 400 degree oven on the bottom shelf under the insulated cookie sheet.

Bake it for 3 minutes (it will look like these after 3 minutes).

Now transfer the pan to the top shelf and add your next pan on the bottom shelf.

I will usually cook 3 mins on the bottom and 4 mins on the top, and when alternating two pans I also alternate the minutes, the second batch will be 4 minutes on the bottom and 3 minutes on the top. Back and forth to equal 7 minutes for each pan. The only time I deviate, is if a pan doesn’t look done then I will add a minute. The cooking time might be different in each oven but I would start with this method and adjust accordingly.

Always let your cookies rest on the pan for 5 minutes before removing, they continue the cooking process in this 5 minute rest period. After the 5 minutes, you can transfer to a plate or cooling rack and a few into your mouth. YUM!

Tori & Michele

TORI’S SOFT & CHEWY CHOCOLATE CHIP COOKIES

Course Dessert

Ingredients

  • 1 1/2 cup Brown Sugar
  • 1 cup Butter(Softened) 2 cubes
  • 2 tsp. Vanilla
  • 2 Eggs
  • 2 1/2 cups Flour
  • 1 tsp. Baking Soda
  • 1/2 tsp. Salt
  • 1 cup Mini Semi-Sweet Chocolate Chip

Instructions

  1. Preheat the oven to 400 degrees.

  2. In the stand mixer, cream together 1 1/2 cups packed brown sugar, room temperature butter and vanilla.

  3. Next, add eggs and mix until combined. 

  4. Then add your dry ingredients, start with flour. Then add the baking soda and salt. Mix until dough is formed.

  5. Then add mini semi-sweet chocolate chips. Mix one more time to mix in all those goodies.

  6. The next step all depends on your degree of cookie craving. You can do what makes the best cookie and cover the mixing bowl and place it in the refrigerator overnight to let the dough cool and flavors improve OR you can drop by teaspoonfuls onto a non-insulated baking sheet. 

  7. Next, place your first pan in your pre-heated 400-degree oven on the bottom shelf under the insulated cookie sheet and bake for three minutes.

  8. Now transfer the pan to the top shelf and add your next pan on the bottom shelf.

  9. Cook 3 mins on the bottom and 4 mins on the top. The second batch will be 4 minutes on the bottom and 3 minutes on the top. Alternate the pans back and forth to equal 7 minutes for each pan. 

  10. Let your cookies rest on the pan for 5 minutes before removing. 

  11. ENJOY!

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