Speaking of cookies, I want you to meet the chocolate chip cookie recipe that’s stolen my heart. Don’t hate me for not sharing before now – I wanted it to be perfect, and to be honest, I wasn’t entirely sure I’d even blog about it because: does Pinterest honestly need one more omg-best-ever-chocolate-chip-cookie-recipe?
Well, the answer is yes. Yes it does, especially if it’s these amazingly soft chocolate chip cookies. When I realized this is the only chocolate chip cookie recipe I’ve been writing love letters to for the last couple months, I knew you needed to at least have the option of tucking this recipe in your back pocket, too, even if you already have a declared favorite. There’s nothing finicky or mysteriously secret about it. It’s quick and easy and the cookies are insanely yummy. I started with a much-loved (and super soft) cookie base, dialed back the sugar just a bit and played around with the flour to get it just right (it’s similar to this recipe I used in The Great Cookie Experiment but fine tuned just a bit).
Before you think I’ve turned my back on my long-time favorite chewy chocolate chip cookie, don’t worry, I haven’t. I tend to be a bit of a binge cookie maker (shocker) when it comes to a new recipe and I’ll come around to the thick and chewy version again before you can say chocolate chip cookie obsession 12 times fast. Plus, I don’t know about you, but there’s lots and lots of room in this heart for chocolate chip cookies of all variations.
Today’s chocolate chip cookie recipe is less chewy and more soft. Like super soft. Super, super soft. It’s like the most perfect little chocolate chip cookie on the planet. If you like ’em soft and fluffy, that is. And since there are about 39 different camps of chocolate chip cookie lovers (some like them dark and chewy, others thin and buttery, and don’t get me started on the crispy lovers), you’ll just have to make them yourself to see what camp you’re in. I can’t guarantee what camp I’ll be in mid-September, but this month, I’m in the soft chocolate chip cookie camp. All in.
If you want a slightly puffier cookie, increase the flour to 3 1/4 cups (16.25 ounces). These cookies freeze beautifully (both the formed cookie dough balls and the baked cookies).
- 2 sticks (16 tablespoons, 8 ounces) butter, softened (see this post about perfectly softened butter for cookies)
- 3/4 cup (5.25 ounces) packed light brown sugar
- 3/4 cup (5.25 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (15 ounces) flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups (12 ounces) chocolate chips
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
- In a large bowl or in the bowl of an electric stand mixer, cream together the butter, brown sugar, granulated sugar, eggs, and vanilla until light and fluffy, 2-3 minutes. Add the flour, baking soda, baking powder, salt and chocolate chips. Mix until combined.
- Roll into balls (about 2 tablespoons in size, I use a medium #40 cookie scoop as talked about here) and drop onto the prepared baking sheets.
- Bake for 10-11 minutes until the edges are just set and the middles are still light and fluffy. Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.
Recipe Source: from Mel’s Kitchen Cafe (used this soft oatmeal coconut chewie recipe as a start to finding the best soft chocolate chip cookie recipe)