What makes chocolate chip cookies get hard?

This is my biggest test when it comes to chocolate chips cookies. Baking is such a science and it could come down to a lot of things. First off, they could have gotten stale, which happens quickly, as soon as a day after. You could have over mixed the dough, or just used a bad recipe with off ratios. These chocolate chip cookies stayed chewy and fresh for 48 hours. I'm not sure what happened after that, because they always are gone before day 3.

Is baking soda or baking powder better for chocolate chip cookies?

A combination of both is really where the magic happens in chocolate chip cookies. More baking powder will usually create a more raised cookie with more of a lightness, while baking soda creates a flatter cookie with a chewier texture. This chocolate chip cookie uses both, with a higher amount of baking soda, because I prefer a chewy chocolate chip cookie!

How to Store the Cookies:

Allow the cookies to cool completely, then store in a ziplock bag or container. Eat within 2 days for the freshest flavors.

Cadbury Chocolate Chip Cookies

Description

These Cadbury Chocolate Chip Cookies are the best Easter dessert! The cookies are chewy and loaded with chocolate! They require no fridge time either and whip up in just minutes. Try them today!

Ingredients

Scale

1 and 1/2 cup all purpose flour
1 teaspoon sea salt
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup salted butter, grass fed is preferred, softened to room temperature
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg, at room temperature
1 teaspoon vanilla extract
3/4 cup chocolate chips
1 (9 ounce package) of chocolate cadbury mini eggs

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Instructions

Preheat the oven to 350 degrees.
Into a large bowl, whisk together flour, salt, baking powder and baking soda. Set aside.
Into the stand mixer bowl with the beater attachment, or large bowl if using a hand mixer, cream together the butter, granulated sugar and brown sugar on medium speed until light and fluffy. This takes about 2 minutes.
Reduce speed to medium low and add in egg and vanilla extract. Beat for 1 minute or until incorporated.
Reduce speed to low and add in the dry ingredients in two half batches. Allow to mix just until it mixes together.
Sprinkle in the chocolate chips and mix on low for 20 seconds or you can use a spoon to mix them in.
Roll the dough into balls, the size of a heaping tablespoon. Use your palm to flatten the tops just a bit and top with 3 cadbury mini eggs on each cookie. These will spread quite a bit. If you don't want them touching, only place 6 to 7 cookies per cookie sheet.
Bake for 13 to 15 minutes until just golden around the edges of the cookie.
Allow them to cool for 5 minutes before serving. ENJOY!

Equipment

Cookie sheet

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Mixing Bowls

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stand mixer

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Notes

When beating ingredients with the stand mixer, make sure to scrape the sides of the bowl and the bottom of the bowl in between mixing. Sometimes ingredients will get stuck at the bottom. This happens a lot when I use cream cheese.

Once the dry ingredients are added into the wet ingredients, mix minimally until just combined. Over mixing can cause a harder cookie.

Allow the butter to come to room temperature before starting the recipe. The softened butter will cream together with the sugars to create air bubbles in the mixture and ultimately result in a much better texture.

Same goes for the egg- Allow the egg to come to room temperature for an hour before baking. It helps the rise of the cookie.

Expect these cookies to spread quite a bit. If you freak out when cookies touch, only put 6 cookies per cookie sheet. That means, you will need to bake 3 batches for this recipe.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: dessert
Method: bake
Cuisine: american