The Best Soft Chocolate Chip Cookies

These are quite possibly the best chocolate chip cookies I've ever made! The shortening helps the cookie stay soft and not flatten out. The butter gives it great flavor. I love that it's such a basic and simple recipe. I used unsalted butter and increased the salt to 3/4 tsp. (I like my cookies a little saltier - makes them more addictive!). I chilled the dough before baking and scooped the cookies into high mounds to help them not flatten out. I also used a full 2 cups chocolate chips, saving the extra 1/2 cup chips to press on top of the cookies right after they came out of the oven. These are definitely soft and stay soft. I just ate one from the batch I made yesterday and yep, still soft and delicious! I'm so excited to have found my go-to recipe for chocolate chip cookies!

Let me first say that I have always HATED chocolate chip cookies...until this recipe. My husband loves chocolate chip cookies and I wanted to make him some. I specifically wanted a soft cookie recipe and this is FABULOUS! They bake up nice and soft. We both dislike crunchiness in our cookies, so I bake them for 8 minutes (will vary depending on your oven). I also add a lil extra vanilla. The flavor isn't overly sweet and the texture isn't dry/hard. It has the right balance of chocolate too. To keep them from drying out, I add a slice of bread to each tin/cookie jar. Change the bread when it dries out. You will have perfectly soft cookies for days. Well...if you don't eat them all first!

The Best Soft Chocolate Chip Cookies


8 tablespoons of salted butter
½ cup white sugar (I like to use raw cane sugar with a coarser texture)
¼ cup packed light brown sugar
1 teaspoon vanilla
1 egg
1½ cups all purpose flour
½ teaspoon baking soda
¼ teaspoon salt (but I always add a little extra)
¾ cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)

  • 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.
  • 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).
  • 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.
  • 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.
  • 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.

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