Most Excellent Soft Chocolate Chip Cookies

Most Excellent Soft Chocolate Chip Cookies

These soft chocolate chip cookies are THE BEST! No cooling is necessary. Purely traditional chocolate chip cookies, very soft and thick!

My favorite chocolate chip cookie of all time, these are soft, thick, blocks of chocolate chunks and buttery dough cooked into a heavy, milk-loving cookie.

Hold on, though. BAKE ME is the love song they are singing to you.


What Characterizes These as the Best Chocolate Chip Cookies

Where were we then? We were about to calculate how many cookies I've consumed while perfecting this recipe, which comes to around (censored).

Although I've always adored the original Perfect Chocolate Chip Cookie recipe, I've also always had some resentment toward it. Why, for instance, does the butter need to be melted only halfway? Does melting ALL of it truly not work? What makes the teaspoon of brown sugar necessary, exactly? Or does it? Sheesh, how irksome is the author of that dish in any case? *WOOPS*

Here's the good news:

I recreated the extremely thick and soft texture (bold was required, right?) and perhaps even improved the flavor with this version, which is comparable to the original but more simpler and more logical.

And when I say sensible, I really mean lazy sensible, ok? I don't mean THAT sensible, though. If you require reasonable cookies from your blog, you might want to start exploring elsewhere.

This lovely sugar and butter perfection lacks all common sense.

How To Prepare The Best Soft Chocolate Chip Cookie Recipe

This recipe is one of my favorites since it's so simple and can become into your go-to "house chocolate chip cookie recipe" that you can whip up on the spur of the moment during the week.

The fundamentals of how they combine are as follows:

1. Heat Your Butter: Simply melt your butter in the microwave until completely melted, then allow it to cool for a short period of time. No need to estimate what temperature or consistency of butter is best (room temperature? cold? chilled?).

2. Cream together the butter and sugar until they are light and fluffy.

3. Add the egg and vanilla, slightly blending them together (really, don't beat the egg too hard!).

4. Stir in the dry ingredients, which include salt, baking soda, and flour.

Add some chocolate chips, 5. Duh!

6. Bake cookies: Form them into balls and bake, but kindly avoid overbaking. For that soft, melty sweetness, we want them to be finished just a little bit.

Questions About Chocolate Chip Cookies Are Frequently Asked

My cookies flattened; why?

Melting the butter, adding enough flour, and not overbaking are the three elements of this recipe that must all be done. You definitely need more flour if the dough is moist and REALLY adheres to your hands. To achieve the desired consistency, I typically add a few teaspoons at a time. For more information, see the cookie chart below as well as the video in this post!

Why are my cookies sagging so much?

Typically, this indicates that there is too much flour in the dough, preventing further spreading. Always weigh your flour accurately (spooning it in to the measuring cup vs. scooping from the bag). It's crucial to start with the proper amount of flour because you can always add more. For a reference on the appropriate consistency, see the video in this post!

Can chocolate chip cookie dough be frozen?

Yes! They should be formed into balls, frozen on a sheet pan, and then kept in the freezer in a bag until they are ready to bake. Before baking, we'd advise letting them defrost on a sheet pan (covered).

Can these be made gluten-free?

Although we haven't attempted it with this recipe, I'm certain you could! Your best option is definitely your favorite 1:1 gluten-free flour, if you have one. Please let us know how it goes.

After baking, how should I preserve the cookies?

The cookies can be stored in the refrigerator for a week or at room temperature for 3–4 days in an airtight container. We prefer to keep them fresh in the refrigerator! These glass jars are among our personal favorites!

Does this recipe work well for baking at high altitudes?

Yes! Keep in mind that some baked items will leaven and flatten more quickly when baked at a high altitude. We advise turning up your oven's temperature to 375 degrees and shortening the bake time if you're baking at an elevation of more than 3,000 feet. We adore this link for extra details on baking at high altitude.

Troubleshooting a Chocolate Chip Cookie Recipe

According to our recipe tester, if you have problems with your cookies, you can look at the aforementioned examples to see what might have gone wrong. Making ensuring the right amount of flour is used is one of the keys to making the ideal cookie.

The flour should ideally be weighed. For convenience, we like a basic digital kitchen scale. Tests revealed that 6.75 ounces of flour was the ideal quantity. Avoid cramming flour into measuring cups if you don't have a food scale, and always level the flour off.

Here, we constantly strive to eat a little bit healthier. Right? Maybe.

A very delicious, thick, soft, chocolate chip cookie and a glass of milk, however, are the two things that I like above anything else in the world.

If you're going to eat a cookie today, tonight, or whenever, please make it count.

Please create it a chocolate chip cookie that will elevate your life to a new level, one that is soft, enormously massive, always soft, buttery, and flawlessly soft (did I say that already?).

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