How to Make Soft Chocolate Chip Cookies by Chilling the Dough

Few confections come close to the magical blend of flour, brown sugar, butter and chocolate more commonly known as the chocolate chip cookie. Classified as a drop cookie, chocolate chip cookies are made from a soft dough that, as the name implies, drops easily from a spoon to form mounds on your cookie sheet. Many cookie-baking methods instruct you to chill the dough before baking to solidify the butter or other fat and allow the flour to absorb the maximum amount of liquid, producing softer, more tender cookies.

Things You'll Need

Stand or hand mixer or large mixing bowl and sturdy spoon
Cookie sheet
Small ice cream scoop or two teaspoons

Plastic wrap
Spatula

Instructions

Prepare the cookie dough in the stand mixer bowl or with a hand mixer or spoon in a large mixing bowl, using exact amounts and following the directions carefully.
Leave the dough in the mixing bowl, cover it loosely with plastic wrap, and place it in the coldest part of your fridge. Alternatively, scoop out the dough using an ice cream scoop or two teaspoons in even amounts and drop onto your cookie sheets to form your cookies. Cover the cookie sheets loosely with plastic wrap and place them the coldest part of the refrigerator.
Chill your dough for at least 30 minutes or overnight if you can't bake the cookies right away.
Bake your cookies according to the directions and remove them from the oven when the edges start to turn brown; the cookies will continue baking on the pan, and the middles will stay soft.
Allow your cookies to cool for 2 to 3 minutes on the pan and remove them to a cooling rack. Store any uneaten cookies in airtight containers.

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