Lesley Pascual-BartoloRecipe Developer & Content Creator, Lesley's Test Kitchen · Founder

Soft Chocolate Chip Cookies by Sally's Baking Addiction

Name: Soft Chocolate Chip Cookies by Sally's Baking Addiction
Uploaded: 2024-09-13T08:39:26+00:00
Duration: 2 min 3 s
Channel: Lesley Pascual-Bartolo
Description: In this tutorial, the presenter demonstrates a soft chocolate chip cookie recipe originally from Sally's Baking Addiction, emphasizing specific…

13 Sept 2024 · 2 min

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2:03

In this tutorial, the presenter demonstrates a soft chocolate chip cookie recipe originally from Sally's Baking Addiction, emphasizing specific techniques that produce a tender, almost cakey‑but‑fudgy texture. The key steps include: using softened butter and creaming it with sugar for 3–5 minutes to aerate the dough; adding the egg and beating briefly (≈30 seconds); optionally adding vanilla (the presenter prefers to omit it); sifting and whisking dry ingredients before folding them into the wet mixture only halfway to avoid over‑mixing; adjusting chocolate‑chip quantity to personal taste and adding them after the wet‑dry blend is only partially combined. The dough is chilled in the freezer for 15–30 minutes, portioned by hand, and returned to the freezer before baking to prevent spreading. The oven is pre‑heated to 350 °F (180 °C) for 15–20 minutes, and baking time varies with cookie size (e.g., 100 g cookies bake 13–15 minutes). The presenter notes the final cookie is thick, soft, and has a texture that is “almost cakey but fudgy.” The video ends with a call‑to‑action for viewers to try the recipe and subscribe.

Chapters

Today I'm featuring the best soft chocolate chip cookie recipe by Sally's Baking Addiction. So the key to make soft cookies is the use of softened butter and creaming it with sugar. The creaming process gives cookies softness and tenderness because of aeration. This takes about 3 to 5 minutes. Then once you add the egg, beat just until combined. That will take about 30 seconds. I am adding in vanilla as per the recipe, but personally I don't usually use vanilla because it's too strong. Tapos, yung artificial flavor naman, hindi ganun kasarap. Although acceptable lang vanilla flavor ng McCormick, chakafer na. So I used those. I like to sift and whisk together my dry ingredients before adding to my wet ingredients to make sure na equally distributed among abakay-bakay. Tapos, I gently fold it into the wet ingredients until halfway blended. Chaka ko yda dagdag yung chocolate chips. By the way, yung dami ng chocolate chips, I peding peding yung yung adjust according sa inyong preference. So hindi ko hinahaya na mahalo completely yung wet and dry ingredients before ko ilagay yung chocolate chips to prevent overmixing. Once mahalo, ilagay mo na sa ref to firm up para madaling yung portion. 15-30 minutes sa freezer, depende sa lahas ng freezer nyo, and then hati inyo na according sa preferred nyoong size. I do this by hand, tapos I recommend na ibalik nyo yung ulit sa freezer before baking to avoid overspreading. Habang na sa freezer, pwedeng na kayo mag preheat ng oven nyo to 350°F or 180°C. Preheating will take about 15 to 20 minutes. Yung baking time ay depende sa size ng inyong cookie. Here I have 100g cookies. I baked this for about 13 to 15 minutes. So there you have it, soft chocolate chip cookies. As you can see, thick sha, tapos ang texture nya ay soft, almost cakey pero fudgy perrin. If that is the texture you're looking for, then this is the recipe for you. Let me know if you try this out, and don't forget to subscribe for more.