In This Post: Everything You Need For Soft Chocolate Chip Cookies
- How To Make The Best Soft Chocolate Chip Cookies
- What Makes These Chocolate Chip Cookies The Best
- Chocolate Chip Cookies: Frequently Asked Questions
- Chocolate Chip Cookie Recipe Troubleshooting
- Favorite Things To Make the Best Chocolate Chip Cookies
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What Makes These Chocolate Chip Cookies The Best
So where were we? I think we were about to count the number of cookies I’ve eaten as I’ve refined this recipe
I’ve always loved that old Perfect Chocolate Chip Cookie recipe, but I’ve always kind of been annoyed about it, too. Like why does it need to melt only half of the butter? Does it really not work to melt ALL of it? And why does it need the spoonful of brown sugar? Or does it? Sheesh, how annoying is the person who wrote that recipe anyway? *WOOPS*
Now for the good news!
I replicated the ULTRA THICK, ULTRA SOFT texture (it called for bold, right?) and maybe even improved the flavor with this version that is similar, but way easier and more sensible than the original.
And by sensible, I mean… just… like, lazy sensible, okay? I don’t mean THAT kind of sensible. You might need to start looking for another blog if you need your cookies to be sensible.
There is nothing sensible about this beautiful sugar and butter perfection.
How To Make The Best Soft Chocolate Chip Cookies
What I love about this recipe is that it’s so easy, and can become your “house chocolate chip cookie recipe” that you pull out on a whim, on a weeknight, that will make everyone around you happy.
Here’s the basics on how they come together:
- Melt Your Butter: No guessing on the right consistency of butter (room temp? cold? chilled?) – you’re just going to melt it all the way through in the microwave and let it cool for just a few minutes.
- Beat Butter and Sugars: Get it nice and fluffy and creamy.
- Add Egg and Vanilla: Mix it just barely in (seriously, don’t beat that egg too hard!).
- Mix In Dry Ingredients: Flour, baking soda, salt, the usual suspects.
- Add Chocolate Chips: Duh!
- Bake Cookies: Roll ’up into balls and bake – but please, please, do not overbake. We want them to be just barely done for that soft melty deliciousness.
Chocolate Chip Cookies: Frequently Asked Questions
The three 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 more flour. I’ll usually add a few tablespoons at a time to get it to the right consistency. See the video in this post for reference as well as the cookie chart below!
This usually means that there’s too much flour in the dough, keeping them from spreading more. Be sure to always measure your flour correctly (spooning it in to the measuring cup vs. scooping from the bag). Since you can always add more, it’s important to not over-flour to start with. See the video in this post for reference on the correct consistency!
Yes! Roll them up into balls, freeze them on a sheet pan, and then keep them in a bag in the freezer until ready to bake. We’d recommend letting them thaw on a sheet pan (covered) before baking.
We’ve never tried it with this recipe, but I’m sure you could! If you have a favorite 1:1 gluten-free flour, that’s probably your best bet. We’d love to hear how it goes.
The cookies can be kept in an airtight container at room temperature for 3-4 days, or in the fridge for a week. We like the fridge method to keep them fresh! These are our personal favorite glass storage containers!*
Yes! Remember that when baking at a high altitude some baked goods will leaven and flatten more quickly. If you’re baking at 3,000+ ft elevation, we recommend increasing your oven temp to 375 degrees and reducing bake time by a few minutes. For more information on high-altitude baking, we love this resource.
Chocolate Chip Cookie Recipe Troubleshooting
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. We like a simple digital kitchen scale* for ease. 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.
We’re always trying to eat a little better around here. Right? Maybe.
But there is one thing that I love more than anything in the world – yep – going there, and that is a really good, thick, soft, chocolate chip cookie with a glass of milk.
Today, tonight, whenever it is, if you’re going to eat a cookie, please make it count.
Please make it a soft, hugely huge and always soft, and buttery and chocolate chippy and perfectly soft (did I already say that?) chocolate chip cookie that will take your life to the next level.
