Soft Chocolate Chip Cookies that stay soft even if it's been a few days since you baked them, are what you can expect from this recipe.
These cookies are like a little hug for your mouth.
The recipe is from Vanilla Bean Baking blog author Sarah Kieffer's 100 Cookies.
My mom gave me a copy of the book for Christmas.
These cookies remind me of Entenmann's tiny chocolate chip cookies in the white box with the clear plastic window?
Remember those?
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If you're wondering about which book to read, go with the 100 Cookies, unless you're really into cake and stuff.
These soft cookies would be a perfect bake sale cookie as would Cookie Monster Cookies (Om nom nom nom) or Biscoff Cookie Recipes.
These, being chock full of chocolate chips, are similar to Nestle Toll House Cookies Recipe. Or Best Mini Egg Cookies.
These cookies would be great for Best Homemade Ice Cream Sandwiches.
Or Chewy M&M Cookies + Valentine's Day Drinks & Treats.
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Ingredients
- Flour
- Baking soda
- Baking powder
- Salt
- Butter
- Brown sugar
- Granulated sugar
- Large eggs
- Vanilla extract
- Milk chocolate or semi sweet chocolate chips
See recipe card for quantities.
Instructions
You’re making a basic drop cookie dough here.
Measure the dry ingredients flour to kosher salt in a medium bowl and set aside.
Cream room temperature butter using a hand mixer on medium or a stand mixer until the butter is aerated and looks fluffy.
Creaming the butter will take three minutes if using a stand mixer.
However, using a hand mixer, be prepared to cream butter for up to five to six minutes.
TIP: The butter should be paler than when you started beating it.
Add the sugars and continue to beat until well combined.
Add vanilla and eggs. Mix for a minute or until thoroughly incorporated.
TIP: You shouldn’t see any streaks of egg yolk or egg white.
Add dry ingredients and mix until you don't see any streaks of flour, but be careful not to overman, which will toughen your dough.
Stir in chocolate chips.
Scoop into portions using a cookie scoop. I really like this #40 Winco.
Bake.
Hint:
Don’t over bake these cookies.
Overbaking cookies dries them out and they won't be soft or stay soft once they cool.
Pull the baking sheet out when the edges of the cookies have turned slightly golden. The tops of the cookies will still look a bit pale. Cookies will continue baking for a minute or two after you remove the pan from the oven.
Use all your senses while baking, including your sense of smell.
When you can smell chocolate chip cookies, they're done or nearly so.
Substitutions
Butter-if you don’t have butter, you can substitute an equal amount of margarine but you won’t get as delicious a cookie.
Brown sugar-if you don’t have brown sugar you can use all white sugar but your cookies won’t be as soft.
Granulated sugar-If you have no granulated sugar, you can substitute all brown sugar.
Eggs-I haven’t made this cookie with egg substitutes but if you want to try it, see this Eggless Chocolate Chip Cookie Recipe.
You’ll find a list of possible egg substitutes for cookie dough.
Variations
- Chocolate chips - use your favorite. I used milk chocolate but use your favorite. Or substitute another type of chip like butterscotch or peanut butter or white chocolate.
Equipment
Parchment paper is a must when baking cookies.
You can bake cookies on a silicone mat like a Silpat but really parchment is best.
Parchment keeps cookies from sticking and sliding around.
You can reuse the same piece of parchment numerous times as well as turn it over and use the reverse side.
Measuring cups
Measuring spoons
Storage
Store chocolate chip cookies in an airtight container at room temperature for up to a week.
Freeze unbaked cookie dough in a freezer-safe container for up to two months.
I really like these freezer trays for cookie dough storage.
Top tip
Make sure you're using fresh ingredients for these cookies.
Check the expiration dates on your baking powder and baking soda, if in doubt, toss and get new containers.
Don't over bake cookies. Over baking dries out cookies and moisture is key for keeping soft cookies soft.
Use brown sugar in the dough
Don't over mix the cookie dough when you're adding the flour. You want it just combined so there aren't any white streaks. But, the longer you beat flour into the butter/sugar mixture of your cookie dough, the more you're developing the gluten, which makes tough cookies.
Substitute part of the all-purpose flour with cornstarch.
Make sure you're storing cookies in an airtight container. Tuck a slice of bread or a tortilla in with the cookies.
Soft Chocolate Chip Cookies
Soft chocolate chip cookies that stay soft are like a little hug for your mouth. Serve to your favorite person with a frosty glass of milk and wait for the compliments.
Ingredients
- 2-½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt
- ¾ cup (1.5 sticks) room temperature butter
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs, room temperature
- 1.5 teaspoons vanilla extract
- 1-¼ cups milk chocolate or semisweet chips
Instructions
- Measure the dry ingredients from flour to kosher salt in a medium bowl and set aside.
Cream room temperature butter until fluffy.
Creaming the butter will take three minutes or so if using a stand mixer.
However, using a hand mixer to cream butter for up to five to six minutes.
The butter should be paler than when you started beating it and fluff up a bit.
Add the sugars and continue to beat until well combined.
Add vanilla and eggs. Mix for a minute or until thoroughly incorporated. - Add dry ingredients--flour through salt--and mix on low speed until just combined and you don't see any white streaks of dough. Don't overmix here, your cookies will be tough. Mix in the chocolate chips.
Put dough in a resealable bag or cover mixing bowl with plastic wrap and chill dough for at least an hour.
When ready to bake, portion dough into scoops approximately 1-½ Tablespoons in size. I use a #40 scooper.
Bake 12 dough balls at a time on a parchment lined baking sheet, at 350 for 12 minutes. Oven temperatures vary so baking times are approximate.
Notes
You’re making a basic drop cookie dough here.
Creaming the butter will take three minutes if using a stand mixer.
Using a hand mixer, be prepared to cream butter for up to five to six minutes.
The butter will become paler in color and fluffy once thoroughly creamed.
Don’t over bake these cookies. .
Pull the baking sheet out when the edges of the cookies have turned slightly golden. The tops of the cookies will still look a bit pale. Cookies will continue baking for a minute or two after you remove the pan from the oven.
Use a cookie scoop. I like a #40 purple scoop, which might be called an ice cream disher, for the majority of my cookies. This will give you a 2.5 inch cookie.
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Nutrition Information
Yield 38 Serving Size 1Amount Per Serving Calories 99Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 12mgSodium 79mgCarbohydrates 18gFiber 0gSugar 10gProtein 2g
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