The Best Chewy Chocolate Chip Cookies Thick And Soft

hello everyone welcome back today we're gonna be doing some chocolate-chip cookies and if you guys follow the directions right you're gonna be rewarded because these are like really really really yummy soft chewy chocolate chip cookies everything you're gonna want in a cookie and I promise you I promise you if you do these cookies right I I'm expecting to hear like oh my god these are some good cookies but no seriously guys I'm um being I'm being really serious these are outstanding chocolate chip cookies and they're huge cuz I like to make big cookies so let's go ahead and get started you're gonna be needing some chocolate chips I like to use the Grande chips but a cup of them this thing it's the grand chocolate chips that Ghirardelli I love Ghirardelli I use a cup of these and then a cup of their regular Ghirardelli chocolate chips just a regular sized ones but you'll be needing two cups of semi-sweet chips you can use regular if that's all you have but I'm a chocoholic so I like these ones here and they are good it's good quality chocolate okay but meanwhile I'm gonna go ahead and get two sticks of butter has to be real butter in these because we don't want these spreading out a whole lot and if you're going to be using margarine that that has quite a bit of oil in it make sure cookie spread more and we don't want that so please use the real butter with this okay let me get my spoon I seem to always forget a spoon here where my big spoons at well we're gonna go on with a regular tablespoon here okay I got it get my sugar we're gonna be using regular granulated then we're gonna be using some brown sugar Wow so you gonna let me get those out here all right I just was not prepared I haven't changed up my brown sugar container so I'm gonna scoop it out of the bag but you want it cup of lightly packed you don't want to pack it tightly just lightly packed one cup of brown sugar you're going to be needing a half a cup of white sugar half a cup of white okay and what I'm gonna do and I'm gonna put a cap full of some canola oil goodkat full in there and use the rest of it oh just your regular ol cap good tablespoon or so of some canola oil or vegetable easier one will work and I'm gonna cream this I'm gonna get this together cream if you have your mixture go ahead and crank it all out but I don't like those like I said they're too bulky I'd rather just do it by hand but I'm gonna beat this up maybe a minute or two and we'll be back all right how I beat that up for maybe a minute just until it's nice and fluffy about a minute and do make sure your butter is at room temperature and your eggs that way them eggs work in there better so we're gonna do two eggs and to that I'm gonna add in a tablespoon of vanilla okay we'll just get this all mixed in just until these eggs are mixed in here you want them mixed in there good and that should do it now on top of this get this stuff out of the way here on top of this I'm gonna be adding in let me get my flour I'm gonna be adding to this three cups of all-purpose flour well actually it's three and a quarter cups of all-purpose flour all together but make sure your flower is fluffed up as I always say you don't want to pack your cup because then your measurements will not be correct and your cook you won't come out right you don't want too much flour but we're gonna add three and a quarter cups right on top here too and there's three and now our quarter cup okay okay out of the way over top of this I'm just gonna drizzle 3/4 teaspoons of salt I'm gonna be adding in 1 and 1/4 teaspoons of baking soda 1 in 1/4 teaspoon of baking soda not baking powder I always say that a lot of people hear baking and then they think baking powder nope baking soda okay so we're gonna go with 1 and 1/4 teaspoon baking soda I'm gonna go with a pretty big tablespoon of cornstarch 1 tablespoon of cornstarch now what this does is keep your cookie nice and tender so it's suggest using it just a pretty good sized tablespoon a little bit more than level all right now I'm just gonna gently steer all my flour in my baking soda and my soul and my cornstarch I'm not really touching the bottom wet mixture I'm just kind of just mixing it here All in One Bowl you don't go too dirty to bowls just slice lightly mix it before you go into the wet on the bottom do you do the best you can this way okay now that's mixed up so now I'm gonna start stirring it up now once I get this mixed up we'll get them chips in there alright let me fix this thing here it looks a little crooked alright I got that fairly well mixed up there's still a little bit of dry there but now I'm gonna add in one cup of regular Ghirardelli semi-sweet chocolate chips use your choice of chips this is the regular chips this is one cup of the Grand Ghirardelli semi-sweet chocolate chips I love a real chocolate cookie chocolate right I can eat those things by the handful okay now if you have it you can add in a half a cup of chopped walnuts or chopped pecans and I I do that a lot I like to toast my pecans up or my walnuts and then let them cool completely because you don't want to put hot pecans in with this chocolate you'll have a mess but if that's just a suggestion for you off you want to throw yourself some nuts in here of your choice now after this I get it mixed all up I don't want to mess with it too much just get those chips in there and they're all mix through there we're gonna chill this dough it's important don't skip this stuff because you'll have a runny cookie you want to chill your dough at least a good half hour stick it in the freezer it'll go faster that way but at least a half hour you want this chilled so I'm gonna get that in the freezer I'm cheating meeting the dopes I'm gonna get it in the freezer and we'll be back I'm gonna chill it for a half hour so all right I've been chilling my deal now for a half hour so and as you can see that's nice and firm and that's how you want it now like always always make my cookies probably probably quarter cup size I would think at least quarter cup I've done this before because I want to make sure the measurements are right but at least a quarter cup or so that way you guys get the same thing I'm doing here yeah but do about a quarter cup and I'd like to make them in little fat little logs so they'll stand up and there'll be a much thicker cookie instead of a little old thin thing so what I do is just roll it until it's a little log and stand it up you want to stand it up and slightly press it so it sticks to that paper see there how I have it it's more tall looking and that'll give you a thicker cookie but I'm gonna get these on and as I always say ovens vary so you're gonna be doing a quarter cup this is my measurements now if you're gonna do your own measurements you'll have to play with the baking time probably 10 minutes for a good sized tablespoon but um the cookies are gonna be looking underdone do not overbake them just like my other cookies they got a lot of brown sugar in them so they're gonna look like they're underdone but they aren't gonna firm up as they set so don't overcook these guys and we're gonna put them in the middle rack like I always do cuz I don't like a thick crust on the bottom of my cookie so I cook them on the bottom for at least 10 minutes and then I move them to the top very top rack and let them finish cooking there so they'll cook probably 15 to 20 minutes depending on the oven but do put them in the middle rack 10 minutes then move them to the top for the remaining remainder of the baking but I'm gonna get these on here and get them baked up we'll be back okay yo there's the cookies I think I got like 20 of them out of quarter cup scoops that I made I think I've got 20 cookies I ended up cooking mine at 20 minutes exactly like I said keep an eye because all ovens vary on cooking time so there they are like I said 20 minutes quarter cup this is what I used and I'm gonna wrap these individually and some saran wrap they're good for lunches or just a quick snack or they do really well wrapped up or put a few and some little Ziploc bags like I always say they keep your moisture that way they stay a lot more moist in plastic than they do in containers the the plastic bags work really well but let them cool first but anyway I hope you guys enjoy subscribe please didn't like and share it and I appreciate you guys watching until next time you have a wonderful day and we'll see y'all later enjoy the cookies by the way they're delicious

Channel: Cooking With Donna

Views: 460,518

Keywords: Cooking with donna, chocolate chip cookies, chocolate chip, how to, cooking, donna, chocolate, cookies, thick, chewy, favorite, soft, cookie, delicious, the best baking, foodblogger, foodie, baking, classic, cookingathome, foodporn, yummy, cookingchannel, chef, cooking at home, how to make chocolate chip cookies, chewy cookies, soft chocolate chip cookies recipe, soft cookies, chewy chocolate chip cookies recipe, the best chocolate chip cookies, Copycat levain chocolate chip, Food porn, Chef, Tasty

Id: TPcRbti4-6g

Length: 13min 18sec (798 seconds)

Published: Sat Aug 17 2019