THE BEST SOFT CHOCOLATE CHIP COOKIES RECIPE
These
are THE BEST soft chocolate chip cookies! No chilling required. Just ultra
thick, soft, classic chocolate chip cookies!
Prep
Time : 10 mins
Cook
Time : 10 mins
Total
Time : 20 mins
Servings : 12 cookies
INGREDIENTS
·
8
tablespoons of salted butter
·
1/2
cup white sugar (I like to use raw cane sugar with a coarser texture)
·
1/4
cup packed light brown sugar
·
1
teaspoon vanilla
·
1
egg
·
1
1/2 cups all purpose flour (more as needed – see video)
·
1/2
teaspoon baking soda
·
1/4
teaspoon salt (but I always add a little extra)
·
3/4
cup chocolate chips (I use a combination of chocolate chips and chocolate
chunks)
INSTRUCTIONS
1. Preheat
the oven to 350 degrees. Microwave the butter for about 40 seconds to just
barely melt it. It shouldn’t be hot – but it should be almost entirely in
liquid form.
2. Using
a stand mixer or electric beaters, beat the butter with the sugars until
creamy. Add the vanilla and the egg; beat on low speed until just incorporated
– 10-15 seconds or so (if you beat the egg for too long, the cookies will be
stiff).
3. Add
the flour, baking soda, and salt. Mix until crumbles form. Use your hands to
press the crumbles together into a dough. It should form one large ball that is
easy to handle (right at the stage between “wet” dough and “dry” dough). Add
the chocolate chips and incorporate with your hands.
4.
Roll
the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a
cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and
just barely golden.Warning, friends: DO NOT OVERBAKE. This advice is probably
written on every cookie recipe everywhere, but this is essential for keeping
the cookies soft. Take them out even if they look like they’re not done yet
(see picture in the post). They’ll be pale and puffy.
5.
Let
them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or
five but then let the rest of them cool). They will sink down and turn into
these dense, buttery, soft cookies that are the best in all the land. These
should stay soft for many days if kept in an airtight container. I also like to
freeze them.
NOTES
· The
3 most important things about this recipe are 1) melting the butter, 2) adding
enough flour, and 3) not baking for too long.
· If
you find that the dough is wet and it REALLY sticks to your hands, you probably
need a little more flour. This is important otherwise you’ll have flat cookies.
I’ll usually add a few tablespoons at a time to get it to the right
consistency. See video in post for reference. You should be able to roll the
balls of dough between your hands without any issues.
· From
our recipe tester:If you’re running into issues with your cookies, you can
reference the examples above to help find out what may have gone wrong.
· One
of the keys to achieving the perfect cookie is to ensure the correct amount of
flour is used. Ideally, the flour should be weighed. In testing, we found that
6.75 ounces of flour was the correct amount. Without a food scale, don’t pack
the flour into measuring cups and always level the flour off.
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