My favorite go-to soft and chewy chocolate chip cookie recipe, stuffed with semi-sweet chocolate
Welcome to my first post! I am excited to kick off this project with my all-time favorite chocolate chip cookie recipe.
There’s hundreds (maybe thousands?!) of chocolate chip cookies recipes out there. It can take some time to find that perfect cookie with everything you want. I’ve tried many recipes over the years but this is my favorite. After putting together my favorite parts of several recipes (Extra brown sugar! Chill 24 hours! Lots of vanilla!) and through plenty of trial and error, I finally landed on my favorite go-to chocolate chip cookie recipe.
You will love this recipe because these cookies are chewy and soft. They are chock-full of chocolate chips and you can add a couple handfuls of old-fashioned oats if you’re looking for even thicker cookies and an extra punch of flavor. (Oats make them healthy, too, right??) It might be physically impossible for me to avoid sneaking spoonfuls of the dough while making these – that’s how delicious they are right from the get-go. And when the cookies are warm straight from the oven, oh my goodness, they really are the best.
Let’s talk about how to make these gorgeous things. I highly recommend chilling the dough in the refrigerator. This is one of the best tricks for thick, tasty cookies! The butter in the dough will harden and when you pop them in the oven, the cookies will spread less. You’ll have yourself some beautiful, tall cookies!
Bonus trick: I find it difficult to roll the dough after it’s been sitting in the fridge all night (plus I end up warming it back up with my hands!) so I like to roll the dough immediately after mixing it up and then chilling the dough balls on a parchment-paper lined baking sheet or plate overnight. This will save you time and frustration.
If you’re in a hurry and needing cookies made in a couple hours, try rolling the dough and then popping them in the freezer on a baking sheet for just an hour. I’ve used this trick many times and it’s an effective substitute for the overnight chill in the refrigerator.
Very important to note on this recipe: do not use any substitute for the bread flour. The bread flour contains more protein than all-purpose flour and gives these cookies extra chewiness. It also helps give a lot of lift to the cookies. If you use only all-purpose flour in this recipe, you’ll end up with very flat, sad cookies. Bread flour makes these cookies special and happy – so give it a try!
These soft and chewy chocolate chip cookies will have you impatiently waiting for the oven timer to go off. Grab a cold glass of milk while you wait and then dig in!
The Best Chocolate Chip Cookies
Total time: 1 day (for chilling), 1 hour
Yields: 30 cookies
¾ cup salted butter, at room temperature
¾ cup light brown sugar, packed
⅔ cup granulated sugar
2 large eggs
2 teaspoons vanilla
1 cup bread flour (do not substitute!)
1 and ¼ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup semi-sweet chocolate chips
1 cup old-fashioned oats (optional)
- In a large bowl, cream butter and sugars together until very light and fluffy, about three minutes.
- Add eggs and vanilla and beat well until fluffy again, about two minutes.
- In a separate bowl, stir together the two flours, baking soda, and baking powder until fully incorporated. Using a wooden spoon or spatula, add the flour mixture into the butter mixture, just until combined. Be careful not to over mix.
- Carefully fold in chocolate chips (and oats, if desired).
- Scoop dough in tablespoon-size balls onto a parchment-paper lined large plate or baking sheet. For thicker cookies, shape balls taller than they are wide. Lightly press plastic wrap against the dough and refrigerate for 24 hours.
- After chilling the dough, preheat oven to 350 degrees and line baking sheets with parchment paper. Transfer pre-scooped dough onto the baking sheets, leaving two inches between cookies on each side.
- Bake for 10-12 minutes, until the edges begin turning light brown and the centers are still soft and light. Carefully watch them so they do not overcook. Allow cookies to cool for at least 10 minutes and then transfer to cool completely on a wire rack. Cookies keep well in an airtight container at room temperature for 5 days. You can also freeze them in an airtight bag for up to three months.
If you try these, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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