Make cookies like a BOSS! Anytime is a good time for the Ultimate Soft and Chewy Chocolate Chip Cookie! There are literally thousands of chocolate chip cookie recipes out there. I have made probably 100 different recipes for the chocolate goodies in my lifetime, previously and primarily settling on the recipe listed on the nestle tollhouse package. That tollhouse recipe, my friends….is in the past.
THIS recipe, works so fabulously for me, I now make it solely and keep a batch made and ready to go in the freezer for unexpected guests and a quick sweet treat for THOSE kind of days. It freezes extremely well both in dough balls and after the cookies are baked and cooled. If I am making dough balls, I just use a small/med. ice cream scoop and place the balls of goodness on a parchment lined cookie sheet and flash freeze for about 20 minutes. Then, I remove them from the parchment lined cookie sheet and place the partially frozen individual balls in a large Zip Loc Bag with baking directions written in a black sharpie on the bag. If I need 5 or 6 cookies, I remove, thaw partially, and bake. They can be baked from frozen too, just add 1-2 minutes.
The perfect chewy and soft texture kinda melts in your mouth with these cookies and they stay fresh for 3 days in an airtight container on the kitchen counter. There is one very important aspect of making these cookies that I really cannot stress enough. Butter temp is key. It must be softened to room temperature. (I often keep a couple sticks of butter in a glass-lidded pyrex container on the counter because nothing is more aggravating then getting all amped up to make some treats and whammo…..room temperature butter lack of preparedness let down.) The texture of the cookie will be dramatically affected if the butter is melted or if it is too cold and clumpy to mix properly in the dough. Trust me. Butter temp reigns supreme here.
Another tip I have for uniform baking with these babies is that aforementioned small/med. cookie scoop. Because the cookies are all the same size, the theory is they bake evenly and take the same amount of time per cookie. If, you have trouble with uneven baking even if you are using a cookie scoop, I suspect it may be the oven. They can be tricky like that. One tip to help this is turning the cookie sheet inside the oven halfway through the bake time.
I hope you like these. They are really fantastic.
Recipe adapted from one of the many chocolate chip cookie recipes at Mels Kitchen Cafe.
- 2 Sticks of Unsalted Butter (16 Tbsp., 8 oz each), Important Must be softened to room temp.
- 3/4 C. Light Brown Sugar
- 3/4 C. Granulated White Sugar
- 2 Large Eggs (Egg size does matter. Large will give you the best result.)
- 2 Tsp. Vanilla Extract
- 3 C. All Purpose Flour
- 1 Tsp. Baking Soda
- 1 Tsp. Baking Powder
- 1/2 Tsp. Salt
- 1 3/4 C. Semi Sweet Chocolate Chips (If you like more chocolate chips add 1/4 to 1/2 C. more.)
- Gather all the ingredients. Preheat oven to 350 degrees. Cream the room temperature butter and both sugars in a mixing bowl on medium/high speed until fluffy. About 3 minutes. Scrape sides if necessary once. (I use a paddle attachment on a KitchenAid Mixer.)
- In a medium bowl, dry whisk together all the dry ingredients except chocolate chips. After dry whisking ingredients, set aside briefly. Add eggs and vanilla extract to a small bowl. (I do this so any fragmented egg shells, don’t get into the batter by mistake.)
- Add eggs and vanilla to the butter sugar mixture and begin to mix slowly. Add a couple spoonfuls of the flour mixture and continue to mix the eggs and butter together with the small amount of flour. Continue adding flour in large spoonfuls while mixing to incorporate the flour nicely.
- Scrape the sides of the bowl down with a rubber spatula if necessary. After the flour is mixed in and the dough looks light and fluffy, add the chocolate chips. If using a mixer and paddle attachment, just allow the paddle to do the work. If using a hand held mixer, set aside and use a spoon to fold the chocolate chips into the batter until evenly distributed.
- Place cookies in 1 1/2 inch balls (I use a large melon baller to scoop uniform balls) on a parchment lined cookie sheet about 2-3 inches apart. Bake between 12-14 minutes at 350. Note-My oven seems to heat up more after the first batch so the first batch takes 13 minutes in my oven but 12 minutes for subsequent sheets.
- Makes about 36 cookies.