https://www.wilton.com/chocolate-chip-softies/WLRECIP-480.html
Wilton
Chocolate Chip Softies Recipe
Makes:
About 1 dozen cookies.
Skill Level:
None
Products available at:
Additional Information
Step 1
Preheat oven to 350ºF. Prepare pan with vegetable cooking spray.
Step 2
In medium bowl, combine flour, baking soda and salt. In large bowl, beat butter and sugars with electric mixer until light and fluffy. Add vanilla and egg; mix well. Add flour mixture to butter mixture; mix well. Stir in chips. Press dough into pan cavities, filling 3/4 full.
Step 3
Bake 9-10 minutes or until edges are golden brown. Cool 5 minutes in pan; remove and cool completely on cooling grid.
Ingredients
Products
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 egg
1/2 cup semi-sweet chocolate chips
Tools
Products
Chocolate Chip Softies is rated
out of
5 by
7.
Rated 5 out of
5
by
Roquie from
Perfect for my muffin top tin.
I have literally made these cookies over a dozen times..... We love them! Perfect for smaller families. Great ending to a Sunday dinner.
Date published: 2018-02-25
Rated 4 out of
5
by
burningsoup from
Today was my daughter's pre-school premiere, essentially a preview play session for a small army of three-year-olds and nervous parents worried about things as absurd as "That's funny teacher. Your really expect me I don't need to bring anything extra, just my child? No wipes, changes of clothes, blankies, snacks? Something must be wrong with you." My wife is still upset I got kicked out for being too sarcastic. I thought those were legitimate questions and responses.
On the way home, the request came - "Mommy, can we have cookies?"
Yes, I planted the thought in my little one's head; I wanted a cookie. Regardless, the end result was the challenge for me to prepare these cookies. My mother-in-law located the recipe, it seemed great to try.
The process was incredibly simple, we just needed bowls, spoons, a mixer (not really, but I'm lazy), the ingredients and an oven.
Those who know me, though, are entirely aware it couldn't possibly go well (my history includes setting a frozen pizza aflame, visits from the fire department revolving around barbeques, a completely burned sweater - and those are just the highlights).
What we screwed up included:
1. Not adding real eggs, using egg beaters, and way too many of them. The batter was like an almost-entirely-melted milkshake.
2. We didn't have any "semi-sweet chocolate chips," therefore agreed upon the replacement ingredient of one sample package of cocoa nibs which happened to fall out of the freezer while seeking mint chips. Things we learned:
a. Upon first sample, the nibs are ridiculously bitter. They trick you a little at first into believing they're simply pointy shards of dark chocolate, but don't let yourself be fooled - they come back hard. It's disgusting, and we really should have known to stop then.
b. We treated them like dark chocolate or cocoa, or one of those bitter blocks of chocolate that's not really chocolate - it needed sweetening, stat. Thus, we took reasonable measures - set up a double boiler, added butter and sugar. Mistakes that went with this step included:
i. See my history above. This is a stupidly high risk activity for such an expert. First, in setting up the double boiler, we melted butter (delicious), then added a spoonful of sugar (the size that makes the medicine go down, not one you can actually measure). At this point in the process things were going well, as my wife has informed me to always pay attention to the double boiler, it's a burning risk with chocolate apparently.
ii. We actually added the cocoa nibs. Like a diligent student, I stood over the stovetop, attending to my concoction by stirring constantly. Then I watched, waiting for the nibs to melt. Then I asked if maybe nibs don't melt, since this thing was pretty warm already, and the nibs were not melting at all. Siri didn't know what on earth I was talking about. Google on the other hand, laughed heartily at my folly as it turns out first these were cacao nibs; second, they don't melt moron. (I have the insult meter turned off on Google, it's quite rude when allowed to be.)
3. We added too many eggs. Did I mention the soupiness? I needed to thicken it up, so I went through ingredients I thought would help. In order from least to most helpful:
NOT at all heplful:
a. Milk. We didn't have any, but my elementary physical science understanding helped me realize adding liquid to liquid was unlikely to yield pasty batter.
b. Peaches. They're just gross, and who wants fuzz in their cookies?
c. Watermelon. Like a combination of peaches and milk in terms of usefulness.
Stands a chance:
d. Salt. It's a solid, but it turns out it doesn't dissolve too well, and has some associated health risks (I was contemplating adding a 1/4 cup or more).
e. Hot chocolate mix. Definitely could help, I think. I just couldn't find it.
Solutions:
f. Cocoa Powder. Almost like hot chocolate mix, but I could find it. Upon tasting, it wasn't tasty and unlikely to help this concoction.
g. Flour. Our real solution, as it was already in the recipe, and relatively tasteless when considering its impact. From my pizza dough making experience (something at which I rank as moderately competent), I know I can just keep adding until I like the look of the batter. Two pounds would be too much.
Unfortunately, I don't think I added enough extra flour, as I ended up with a gooey messy batter which flopped around all over the place as I scooped it onto a cookie sheet.
After scooping this batter onto the sheet, they went into the oven, but for about 14 minutes. I say about because after 12 I really stopped caring. It just became a game of sitting on the kitchen floor with my daughter watching them change color through the oven window. This was really fun, actually, and made me want to play with shrinky dinks and make a note to clean the oven window later.
When they finally emerged from the oven, I waited the requisite three minutes, then flipped the tray over, spilling half of them on the floor. I recommend using oven mitts for this task, as I learned the cookie sheet was still quite warm. Hot, really.
The cookies ended up with a spongy consistency (I still haven't read the recipe so I'm not sure if they're should be spongy), and tasted rather bland. In all, this was a fun recipe, I'm hopeful most can avoid the pitfalls I encountered.
Date published: 2013-09-09
Rated 5 out of
5
by
momberta from
Very easy to put together.
Date published: 2013-09-09