Recipe: Thick and Chewy Chocolate Chip Cookies, Soft Chocolate Chip Cookies for Aurelie,

Hi Aurelie:-) Here are two recipes for Chocolate Chip Cookies that were previously posted here at recipelink. If neither of these recipes is what you are looking for, do a search here for "Chewy Chocolate Chip Cookies" and "Soft Chocolate Chip Cookies" or just search "Chocolate Chip Cookies." There are many recipes posted and many discussions of how to make cookies soft ranging from the type of fat used (butter, margarine, Crisco etc.) to using some dark corn syrup or molasses in a recipe. You may just have to try several different recipes before you find the recipe you like and are looking for. Good luck!

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THICK AND CHEWY CHOCOLATE CHIP COOKIES
Source: Cook's Illustrated

2 1/8 cups all-purpose flour (2 cups plus 2 tablespoons)
1/2 teaspoon salt
1/2 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled until warm
1 cup brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla extract
1 cup semisweet or bittersweet chocolate chips

Heat oven to 325 degrees F. Adjust oven racks to upper- and lower- middle positions.

Mix flour, salt, and baking soda together in medium bowl; set aside.

Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in desired amount of chips.

Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Each half will have a jagged surface where it was ripped from the other; rotate each half up so the jagged surface faced the ceiling and press the halves back into one ball so that the top surface remains jagged. (The nooks and crannies you have created will give the baked cookies an attractive and somewhat rough, uneven appearance.) Place formed dough onto one of two parchment paper-lined cookie sheets, about 9 balls per sheet.

Bake, reversing cookies sheets' positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes). Cool cookies on cookie sheets. Serve or store in airtight container.

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SOFT CHOCOLATE CHIP COOKIES
posted by Judy, Quebec

My family has made these for over 30 years! Everyone asks for the recipe! They are delicious but the softness really comes from the baking time. Do not overcook. When they are baked, you won't be sure that they are quite done but they are. I always double the recipe as they are gone too fast! They freeze well and are still chewy. (If they aren't all gone!)

1/2 cup margarine
1/2 cup brown sugar
1/4 cup white sugar
1 egg
1 1/4 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 tsp. vanilla
1 cup chocolate chips, not the tiny ones. (I add about another 1/4 cup for each batch.)

Cream the sugars and margarine together. Add egg and mix well. Add the flour, salt and baking soda and mix well again. Mix in the vanilla. Add the chocolate chips and mix carefully.

Drop by the heaping teaspoonful on a greased baking sheet. Bake at 350 for 8-9 minutes. They will look just slightly underbaked but they aren't.

Notes:
I keep these cookies in an airtight cookie tin. Bake only one cookie sheet at a time and ALWAYS MIX by hand.