This is the best chocolate chip cookie recipe! Soft baked, very chocolatey and impossible to ruin. All chocolate chip cookies should be this good!
I am in love with these cookies.
After googling and searching and researching and testing (yum!) I’ve figured out the perfect combination of ingredients and baking methods to get super soft and chewy cookies.
I hate making and eating crispy cookies. I think they should be illegal, plus, who wants to eat those? What a waste of calories.
ANYWAYS, after a lot of trial and error, here is what I’ve discovered whilst creating super soft cookies:
Tips for making Perfect Chocolate Chip Cookies
- Use melted butter. (I never have time to let butter come to room temperature! I don’t ever think of it. Problem solved with melted butter!)
- Use two kinds of sugars. (For a little color and softness)
- Use an egg and an egg yolk. (Extra creamy!)
- Use two kinds of chocolate chips. (My husband loves milk, I love semi sweet…this is our compromise)
- Let the dough sit 20 minutes for the flour to absorb into the rest of the dough. (So they don’t spread all over)
- Bake cookies at 325. (Helps keep them soft!)
- Use light colored baking sheets. (Helps the cookie edges stay soft and bake evenly)
- Cool cookies on hot baking sheet. (Finish baking on the hot cookie sheet outside of the oven!)
So, if you read the recipe through, you’ll notice the differences listed above. I suppose there are a lot of similarities too, but the small and minor tweaks are what set this recipe apart!
If you love soft chocolate chip cookies, you MUST give this recipe a try!! It will blow your minds.
Actually Perfect Chocolate Chip Cookies
- 3/4 cup butter melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi sweet chocolate chips
- 1 cup milk chocolate chips
Stir melted butter, brown sugar and granulated sugar until well combined.
Add in egg, egg yolk and vanilla. Mix until lighter in color.
Add in the flour, baking soda and salt. Scrape the sides of the bowl and the bottom really well to ensure a smooth, well stirred batter.
Hand stir the chocolate chips into the batter and let it sit 20 minutes to let the flour soak into the rest of the batter. (The warm melted butter will help with this.)
Preheat oven to 325. Line two baking sheets with parchment paper and scoop cookie dough onto prepared pans, using a two tablespoon cookie scoop.
Bake 8-9 minutes, rotating sheets half way through baking. When you pull your cookies out of the oven, they will looked cooked around the edges and undercooked in the center.
Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before storing in air tight containers.