Best 20 Soft Chocolate Cookies Recipes

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
• On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

AWARD WINNING SOFT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
• In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

SOFT CHOCOLATE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired. Bake at 350° for 8-10 minutes or until the edges are firm. Remove to wire racks. Dust warm cookies with confectioners' sugar.

SOFT OATMEAL COCONUT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract, baking soda, and salt. Add coconut, flour, and oats; stir until just moistened. Fold in chocolate chips, almonds, and yogurt.
• Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
• Bake in the preheated oven until golden brown, 9 to 11 minutes.

THICK, SOFT, AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Mix flour, baking soda, and salt in a small bowl.
• In a separate bowl, beat butter and shortening until creamy.
• Add sugar and vanilla and beat with a mixer on medium speed until well blended.
• Beat in eggs, one at a time, mixing well.
• Add flour mixture, and beat slowly to incorporate, then beat to blend well.
• Stir in chocolate chips and nuts.
• Drop batter in 2-tablespoon portions about 2 inches apart on baking sheets.
• Bake in a 375°F preheated oven until edges of cookies are brown but an area about 1 inch wide in the center is still pale, about 10 minutes.
• If using 2 pans in 1 oven, switch positions at half-time.
• Let cookies cool on pan about 5 minutes, then transfer to racks with a spatula.
• Serve warm or cool.

SOFT CHOCOLATE CHIP COOKIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
• Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.

AMAZINGLY SOFT PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat your oven to 325 degrees Fahrenheit.
• Cream butter, peanut butter, and sugars together until smooth.
• Add eggs and vanilla, beat well.
• Stir in flour and baking soda until well combined.
• Mix in chips and nuts by hand.
• Using a cookie scooper or a spoon, scoop up 1 1/4 inch balls of dough and place 2'' apart on a greased cookie sheet. (For smaller cookies make smaller balls of course. Do not push them down.).
• Bake for 15 minutes or until cookies are firm around the edges but do not wait until the tops are brown.
• Tips:.
• Wait 3-4 minutes before transferring to wire rack to cool.
• You could use any kind of nuts you want and even switch up the chips.
• If you put the cookies into a zip lock bag place a piece of sandwich bread in with them to keep them soft.

SOFT CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated; beat in last egg along with vanilla extract. Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into butter mixture until just incorporated; mix in chocolate chips.
• Roll dough into 2-inch balls, or drop spoonfuls of dough 2 inches apart, onto ungreased baking sheets.
• Bake in preheated oven until edges of cookies are firm, 10 to 12 minutes. Remove to wire racks. Dust warm cookies with confectioners' sugar, if desired.

MARTHA'S SOFT-BAKED CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350.
• Whisk together flour, baking soda, baking powder and salt.
• In a large bowl, using an electric mixer, beat sugar, butter and corn syrup until light and fluffy.
• Beat in eggs and vanilla.
• With mixers on low, gradually add flour mixture, beating just until combined.
• Fold in chocolate chips.
• Drop dough by tablespoons onto two baking sheets, 2 inches apart.
• Bake until cookies are no longer shiny - 10-12 minutes.
• Let cool two minutes and transfer to wire rack.

BIG SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees
• In a large mixing bowl, cream the butter and sugar together for about 1-2 minutes.
• Add the eggs and the vanilla and mix.
• In a separate bowl combine all of the dry ingredients.
• Add the dry ingredients to the butter mixture and mix to combine. Do not over mix or you will have tough cookies.
• Add the chocolate chips in by hand and stir.
• With an ice cream scoop that is medium sized scoop batter onto parchment lined cookie sheets 3-4 inches apart.
• Bake for 10 minutes.
• Remove from cookie sheets after 1 minute and let cool on cooling racks.

SOFT CHOCOLATE PUDDING COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine shortening, sugars, milk, and vanilla extract in a large bowl. Beat in eggs. Whip mixture until light and fluffy.
• Combine flour, pudding mix, salt, and baking soda in a separate bowl. Pour over the shortening mixture and beat until well blended. Fold in chocolate chips.
• Drop rounded tablespoonfuls of cookie dough onto ungreased cookie sheets, spacing them 3 inches apart.
• Bake in the preheated oven, 1 cookie sheet at a time, until edges are set, 11 to 15 minutes. Repeat with remaining cookie sheets. Cool each batch for 5 minutes before moving cookies onto a cooling rack.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda, and salt; set aside.
• In large bowl, beat together Becel® Original, brown sugar and granulated sugar. Beat in egg and vanilla until blended. Gradually add flour mixture and beat just until blended. Stir in chocolate chips.
• Drop heaping tablespoonfuls of batter onto ungreased baking sheets, about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until edges are golden.
• Remove from oven; sprinkle with flaked sea salt. Let cool for 2 minutes in pan on rack; transfer cookies directly to rack and let cool completely.

SOFT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Whisk together flour, salt, and baking soda. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, 3 to 5 minutes. Beat in egg and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with sour cream, and beat until just combined. Stir in chocolate chips by hand. Cover, and freeze for 10 minutes.
• Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing about 2 inches apart. Flatten slightly. Bake until centers are set and cookies are pale golden brown, 12 to 14 minutes.

THE BEST SOFT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325*F.
• Sift together flour, baking soda, baking powder, and salt into a small bowl.
• In a large bowl, cream crisco, sugars, and vanilla.
• Add eggs one at a time, beating well after each addition.
• Beat in flour mixture one cup at a time.
• Stir in morsles.
• Using a spoon to measure, roll dough into1 inch balls in palms and drop 2 inches apart onto ungreased cookie sheet.
• Bake at 325* F for 11-12 minutes.
• Allow to rest on cooling rack 10 minutes.
• Enjoy!

AWARD WINNING SOFT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F
• Sift together the flour and baking soda, set aside.
• In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts.
• Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
• Yield: 72 servings (Serving size: 6 dozen).

SOFT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven 350 degrees.
• Combine flour and baking soda.
• In a large bowl beat brown sugar, sugar, butter, shortening, pudding mix, vanilla, and almond extract.
• Mix until well blended.
• Add eggs and mix well.
• Beat in the flour mixture.
• Stir in chocolate chips.
• Drop by rounded teasponful and bake 10-12 minutes.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375*F.
• In large bowl, beat sugar, brown sugar and margarine until light and fluffy.
• Add vanilla and eggs; blend well.
• Add flour, baking soda and salt; mix well.
• Stir in chocolate chips.
• Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake at 375*F for 8 to 10 minutes or until light golden brown.

AMAZING SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 160°C (or 320°F).
• Melt butter in a saucepan over medium heat (or in the microwave)and set aside to cool slightly.
• Pour butter into a large bowl and stir in brown sugar and caster sugar until smooth and sugar is mostly dissolved.
• Lightly beat the egg with a whisk or fork and stir into the sugar mixture along with the vanilla extract.
• Sift flours and baking powder together into a small bowl and then gradually mix into sugar mixture until combined.
• Stir through chocolate chips.
• Drop rounded tablespoons of the cookie mixture onto lined baking trays.
• Bake for 12 minutes or until just lightly golden then remove from oven and allow to cool on trays for 3 minutes before transferring to a wire rack to cool completely.

ANDES MINT CHIP SOFT FUDGY CHOCOLATE COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, eggs, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, espresso granules, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute. Stop, scrape down the sides of the bowl, and add the Andes chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 14 equal-sized mounds of dough. Roll into balls, and flatten slightly. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don't overbake which is easy to do with dark cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack. Cookies are best warm and fresh, but will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days or in the freezer for up to 6 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

SOFT MILK CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter, white sugar, brown sugar, eggs, and vanilla extract in a bowl with an electric mixer until light and fluffy.
• Mix flour, salt, and baking powder together in a bowl. Stir the flour mixture slowly into the butter mixture until well combined; fold in chocolate chips. Place spoonfuls of dough onto a nonstick baking sheet about 2 inches apart.
• Bake in the preheated oven until tops are golden brown, about 10 minutes.