Soft Chewy Cookies Three Ways Recipes

Steps:

• Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
• Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
• Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Steps:

• Whisk flour, cornstarch, baking soda, and salt in a medium bowl. Set aside In a large bowl, whisk butter and sugars together until smooth. Whisk in the egg and yolk, then blend in the vanilla extract. Add dry ingredients to the wet. Stir with a rubber spatula or wooden spoon until cookie dough comes together. Stir in the desired add-ins. Dough will be very soft. Cover and refrigerate dough for at least 3 hours, or up to 4 days. Preheat oven to 325F. Line baking sheets with parchment paper or silicone baking mats. Set aside. Roll dough into balls, using 2 Tbsp of dough. Place balls 3 inches apart on baking sheets. Bake for 12-13 minutes or when lightly brown on the side and centers still appear soft. Remove from oven and cool for 5 minutes, transfer to wire racks.

Steps:

• Whisk: Flour, cornstarch, baking soda and salt together in a medium bowl. Set aside In a large bowl, whisk the butter and sugar together until smooth. Whisk in the egg and yolk, then blend the vanilla extract. Add dry ingredients to to the wet. Stir with rubber spatula or wooden spoon until cookie dough comes together. Stir in the desired add ins. The dough will be very soft. Cover and refrigerate dough for at least 3 hours, or up to 4 days. If chilling for more than a few hours, allow dough to sit at room temperature for 30 minutes to soften. Preheat oven to 325 degrees F. Line baking sheet with parchment paper or silicone baking mats. Set aside. Roll dough into balls, using 2 scant Tbsp of dough. Place balls 3 inches apart on the baking sheets. Bake for 12 to 13 minutes, or until lightly browned on the sides and centers will appear soft. Remove from oven and cool for 5 minutes. Transfer cookies to wire rack to cool completely.

Steps:

• Whisk the flour, cornstarch, baking soda & salt together in med bowl. Set aside. In lg bowl, whisk butter & sugars together until smooth. Whisk in egg. & yolk, then blend in vanilla extract. Add dry ingredients to wet. Stir with rubber spatula or wooden spoon until cookie dough comes together. Stir in desired add ins. The dough will be very soft. Cover & refrigerate dough for at least 3 hrs or up to 4 days. (If chilling longer than a few hrs, allow dough to sit at room temperature for 30 min to soften.) Preheat oven to 325. Line baking sheets with parchment paper or silicone baking mats. Set aside. Roll dough into balls, using 2 scant T of dough. Place balls 3 in. apart on baking sheets. Bake for 12-13 min until lightly browned on sides & centers still appear soft. Remove from oven. Cool 5. min then transfer cookies to wire racks to cool completely. Makes a about 2 doz. cookies.