Soft and chewy, sweet little golden cookies with chocolate bits in them! I can’t see why people wouldn’t love chocolate chip cookies! It’s as old-fashioned American as sports, hunting, apple pie and bake sales. Or after school specials and after school snacks.
Yes honey, nothing is better than grabbing some fresh cookies and some milk before watching Sister, Sister and starting on some homework.
What? I was a 90’s baby!
Anyway, back to cookies.
I love a good rich, chewy, chocolate chip cookie that stays soft the next day. Because let’s face it, cookies are never around more than two days when you have a house full of kids (or a toddler and his playdate friends!) and no one wants a rock for a cookie. Or a dried out ole crumbly one either.
Many attempts at making a delicious chocolate chip cookie has been made, and finally I got a recipe that I don’t have to fuss with too much. I don’t have to worry about what exactly will come out of this batch; if the butter was too melted, do I need to add shortening, what about the sugars? None of that. It’s a simple, easy recipe. And it makes thirty of them!
To share, of course.
Soft and Chewy Chocolate Chip Cookies
Makes 30 cookies
1 cup (two sticks!) unsalted butter, just melted
1 cup white sugar (although raw sugar, whole cane sugars, etc can be substituted)
1/2 cup light brown sugar
2 tsp vanilla (or more 😉 )
2 eggs, room temperature
3 cups all-purpose flour
1 tsp baking soda
1 tsp salt
As many chocolate chips as you like (I use a little more than a cup. Maybe a cup and a half)
- Preheat oven to 350 degrees F. Cream sugars and the melted butter with an electric beater or stand mixer on low until completely combined.(it should be completely in liquid form, but not hot. If you have solid pieces in the liquid, don’t worry, it’ll melt down.
- Add the eggs one at a time and vanilla until just beaten in (about 10 seconds), do not over mix. It makes hard cookies.
- The electric mixer isn’t need anymore, instead mix in the flour, baking soda, and salt with a spatula until the flour is just incorporated. it should kind of have the texture of ‘moon sand’ and come together into one soft mass that is easy to manipulate with your hands.
- Incorporate the chocolate chips with clean hands!
- Use a cookie scoop for even cookie balls onto a baking sheet lined with parchment paper. Bake each batch for 10 minutes. Do not overbake! It’s better to pull out early than to pull out late!
- They should have slightly golden edges and be very puffy looking when taken out.
- Let them cool for 5 minutes on the pan, then allow the ones you haven’t eaten while waiting, cool for 15 minutes on a cooling rack.
- Keep in an air tight container (like a plastic zip top bag!) and they’ll stay cool for at least 3-5 days.
Enjoy your chocolate wonders before everyone else discovers them!