The BEST, EASY Soft Chewy Chocolate Chip Cookies with a crispy outer edge that are a cookie dream come true.
No cream cheese, cornstarch, apple sauce, or refrigerating dough for days while breaking finger nails waiting for a Chocolate Chip Cookies. Just simple steps and simple ingredients with ONE added ingredient for a soft and chewy experience in LESS THAN 15 minutes.
Done! A classic Chocolate Chip Cookie recipe!
- CHOCOLATE CHIP COOKIES
- BEST COOKIES
- HOW TO MAKE CHOCOLATE CHIP COOKIES
- WHAT MAKES THESE CHOCOLATE CHIP COOKIES SOFT?
- Soft Chewy Crisp Chocolate Chip Cookies Recipe
CHOCOLATE CHIP COOKIES
You name it, I tried it. I refrigerated dough for 12 hours, 24 hours, 36 hours. Folded, beated, whisked. Mixed ingredients while cold, then tried room temperature, then back to cold again.
MORE brown sugar and less white sugar. NO! More WHITE sugar and less brown sugar. TWO eggs…ONE egg plus ONE YOLK. Ugh. PLEASE in desperation — I just wanted a CHEWY SOFT COOKIE.
Why are there so many RULES? Yet, nothing came close to what I was dreaming of in my head. So, I began a mission: make my own.
BEST COOKIES
With all the batches I tried — and learned a few things in the process. The biggest lesson was to STOP COMPLICATING a recipe and just beat, scoop, bake, DONE.
Those crinkly tops ↓ If you look close enough, you can see between those crinkly tops into the soft hearted soul of these cookies.
When you try these (because I know you will), you will have a recipe for the best, the ultimate, the soft, the chewy, the crispy cookie….all in one.
HOW TO MAKE CHOCOLATE CHIP COOKIES
I feel that all of those failed attempts led me to these. Especially the recipes calling for softened butter at room temperature. That’s where it started. I accidentally didn’t do that one morning and chose to cheat my way to ‘soften’ my hard as stone butter the fast way — in the microwave — only to have melted half of it.
A cookie blessing.
The taste of a cookie with melted butter far out weighs a cookie with softened butter. Plus, it’s easier.
Keeping it simple: Check 1 ✔️
Rolling them out in a rustic way, by just grabbing the dough, pressing it into a somewhat ball-type-of-shape, and plonking them on a tray. No cookie scoops or tablespoons or teaspoons or whatever.
Keeping it simple: Check 2 ✔️
Then, my favourite part: baking them for ONLY 10 minutes to ensure the softest, chewy-est Chocolate Chip Cookie, better than any cafe or bakery, without any complicated steps.
Keeping it simple: Check 3 ✔️
WHAT MAKES THESE CHOCOLATE CHIP COOKIES SOFT?
Golden syrup. I also tried coconut syrup, maple syrup and honey. They ALL work. You’re welcome.
If you want that ultimate soft and chewy Chocolate Chip Cookies centres while having a crispy outer texture, try these! You will love them I PROMISE.
LOOKING FOR MORE COOKIES RECIPES? Try these!
Nutella Stuffed Deep Dish Cookie Low Fat Choc Chip Cookie Sticks Flourless Oatmeal Peanut Butter Chocolate Chip Cookies Mini Chocolate Chip Greek Yogurt Cookies
Pistachio Skillet Cookie
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IngredientsUSMetric1x2x3x
- ▢ 1/2 cup stick butter not spreadable, melted
- ▢ 3/4 cup light brown sugar packed
- ▢ 1/4 cup granulated white sugar or a granulated sweetener that measures 1:1 with sugar
- ▢ 2 tablespoons golden syrup or coconut syrup, agave, rice malt syrup, maple syrup or honey may be substituted
- ▢ 2 teaspoons pure vanilla extract
- ▢ 1 egg
- ▢ 1 1/2 cups all purpose or plain flour, add more as needed — only up to 1/4 cup extra
- ▢ 1/4 teaspoon baking soda
- ▢ 1/3 teaspoon salt
- ▢ ¾ cup chocolate chips divided
Instructions
- Preheat oven to 350°F (175°C). Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted).
- Beat the butter with the brown and white sugar/s until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and the egg, and lightly beat until just mixed through.
- Add the flour, baking soda, and salt, mixing until combined. If needed, add in one tablespoon of the ‘extra’ flour at a time until the dough is still soft but easy to handle and firm enough to form one large ball (the dough should not be dry. I only needed 3 tablespoons of the extra flour).
- Fold in half of the chocolate chips with your hands.
- Scoop out 18-20 balls and arrange them on a lined baking sheet with parchment paper. Press the remaining chocolate chips onto the tops of each cookie.
- Bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the edges. DO NOT OVER BAKE or your cookies will become hard once they have cooled.
- Allow to cool on the baking sheet for about 30 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Soft Chewy Crisp Chocolate Chip Cookies
Ingredients
- 1/2 cup stick butter not spreadable, melted
- 3/4 cup light brown sugar packed
- 1/4 cup granulated white sugar or a granulated sweetener that measures 1:1 with sugar
- 2 tablespoons golden syrup or coconut syrup, agave, rice malt syrup, maple syrup or honey may be substituted
- 2 teaspoons pure vanilla extract
- 1 egg
- 1 1/2 cups all purpose or plain flour, add more as needed – only up to 1/4 cup extra
- 1/4 teaspoon baking soda
- 1/3 teaspoon salt
- ¾ cup chocolate chips divided
Instructions
- Preheat oven to 350°F (175°C). Microwave the butter for about 30 seconds to just barely melt it (half soft and half melted).
- Beat the butter with the brown and white sugar/s until creamy and pale in colour and sugar has dissolved. Pour in the syrup, vanilla and the egg, and lightly beat until just mixed through.
- Add the flour, baking soda, and salt, mixing until combined. If needed, add in one tablespoon of the ’extra’ flour at a time until the dough is still soft but easy to handle and firm enough to form one large ball (the dough should not be dry. I only needed 3 tablespoons of the extra flour).
- Fold in half of the chocolate chips with your hands.
- Scoop out 18-20 balls and arrange them on a lined baking sheet with parchment paper. Press the remaining chocolate chips onto the tops of each cookie.
- Bake for about 10-11 minutes. The cookies will look pale and puffed up, but should be golden around the edges. DO NOT OVER BAKE or your cookies will become hard once they have cooled.
- Allow to cool on the baking sheet for about 30 minutes.
Notes
Nutrition
Thank You! https://cafedelites.com/easy-soft-chewy-chocolate-chip-cookies/
Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
