After several years of valiant cookie taste testing…I think we have found our family’s favorite chocolate chip cookie recipe. It was a tough job, but I was willing to take it on for the pursuit of a very noble cause. And so today I want to share with you our Best Soft and Chewy Chocolate Chip Cookies Recipe.
I think you are going to like them as much as we do. We had to make them several times to make sure that they turned out great every time…and I have good news…they are pretty darn tasty! If you want to give them a try for yourself, I highly suggest you do so!
I have a few tips before you start baking just to ensure that yours turn out well. I always use real butter. A high quality real butter makes a huge difference in the taste of these cookies. Margarine is just not the same. Don’t substitute that. The recipe calls for the butter to be slightly melted. Not runny but so that the butter is soft with a little bit of melt. This is an important step!
Also, be sure to use a high quality chocolate chip. It will make a difference. We also sometimes like to add a mixture of dark chocolate chips (or semi-sweet) and milk chocolate chips. This adds some depth to the cookie.
And finally, DO NOT OVERBAKE the cookies. This is important in keeping the cookie soft. If you bake it too long, the cookies will be more dry and not as soft. Pull the cookies out when they are pale and fluffy, with just the edges beginning to turn a golden brown.
Chocolate Chip Cookies
1 cup salted butter
1 cup white sugar
½ cup packed light brown sugar
2 teaspoon vanilla
3 cups all purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cup chocolate chips
- Preheat the oven to 350 degrees.
- Microwave the butter for about 40 seconds to just barely melt it.
- Using a mixer, beat the butter with the sugars until creamy.
- Add eggs and vanilla and beat on low speed until just incorporated.
- Add the flour, baking soda, and salt mixing together.
- Add the chocolate chips and mix just enough to spread the chocolate chips out in the dough.
- Roll the dough into 1 inch balls and place on a cookie sheet.
- Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. DO NOT OVERBAKE. Overbaking will make the cookies so they are not soft. Pull them out when the cookies are pale and puffy.
- Let them cool on the pan for several minutes before placing on a cooking rack.
- Store in an airtight container. These cookies also freeze well.
- Makes about 3 dozen cookies.
These freeze well, so we like to double and sometimes triple the batch and then freeze the cookie dough OR the cookies for later. Then we have some that the kids can pull out and add to their home lunches or for a little after school snack. It is also nice to have frozen dough that I can pull out for some last minute cookies that are needed for a family or friend gathering!
Go ahead and make some! I think you will enjoy them as much as we do!
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