The best and only chocolate chip cookie recipe you will ever need!
Okay so if you’ve been on my blog before you know I am known to healthify recipes, but fair warning this recipe is FULL FUN!
So why the full fun recipe this time around?
Well, a few reasons. First, I really, really, really love an amazing chocolate chip cookie. Secondly, I’ve found that sometimes with healthified desserts, there can be a tendency to overeat on them (hey, it’s only like 70 calories! might as well eat… six!). If you can be an over-eater on healthified treats, it might be better just to eat one of the real deal.
But, before I give you the recipe I need to tell you a secret. The secret is, that even if you have this chocolate chip cookie recipe… if it’s not executed right they won’t turn out super duper soft. So, buckle up.
How to Make Super Soft Chocolate Chip Cookies
Here are the tricks on how I make these chocolate chip cookies super soft:
- Halfway melt the butter by taking from the refrigerator and microwaving for 30 seconds. Room temperature butter will not turn out the same.
- Once you add the eggs, beat really well. Like, a lot (usually about 2 minutes for me, until the color changes to a light beige). Eggs are the emulsifying agent so beating really well is what makes them fluffy.
- Add just enough flour, and don’t over-mix after adding. Beating too much after you’ve added the flour will cause your dough to be too stiff and result in more firm cookies.
- Do not over bake, and remove quickly from the baking sheet. Remove from the oven when the peaks look golden. The rest of the cookie will look very light tan still.
Tips for Portion Control
There are two easy ways to help control portions on your fave treats.
First, sharing is caring. Often times I’ll make these cookies when we have guests over and send home extras with my friends, or I’ll wrap them up to give to neighbors or friends at church.
Second, FREEZE YOUR COOKIE DOUGH! I do this more often than sharing since there’s not always someone around. Story time: A couple months after my husband and I got married he said, “What’s with the cookie dough in the freezer?” I had no idea that wasn’t normal. My mom has always frozen extra cookie doughs so I thought everybody did that 😂. It’s like the much better version of bake and break cookies.
If it’s just me and my husband, I’ll put enough in the oven for us two, and freeze the rest of the cookie doughs for later. Then I always have cookie doughs on hand if we have unexpected guests or I need to bring a dessert for a dinner party! When you bake these after they’ve been frozen, you just need to add two minutes onto your perfect baking time (for my oven, that’s 10 1/2 minute instead of 8 1/2 minutes). To keep clean-up super easy I’ll put a small piece of foil down on the baking sheet, although I don’t use the foil method if I’m baking them fresh.
Where This Recipe Came From
This recipe originally came from my mom (my friends always begged for her cookies!), and my sister tweaked it slightly a few years ago to replace the shortening with butter, which then changed the flour. I’ve reduced the amount of salt from the original recipe. Tips on making them super soft every time are mine!
As always, I hope you love this chocolate chip cookie recipe!
Disclosures: None. This post was not created in partnership with any product or brand.
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Super Soft Chocolate Chip Cookies
- 1/2 c butter (I use unsalted)
- 3/4 c granulated sugar
- 3/4 c brown sugar
- 2 eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla
- 2 1/2 c all-purpose flour
- 1/2 c semi-sweet chocolate chips (my favorite are Guittard)
- Preheat oven to 350° F.
- Place refrigerated butter in the microwave for 30 seconds. (Tip: I like to keep the paper on it with the seal facing up, then I can pick it up with my fingers and slide it in the mixer easily, scraping the paper along the mixing paddles.)
- Using a mixer, cream the butter and sugars until mixture is fully incorporated. Scrape down the sides as needed.
- Add in the eggs (both at the same time is fine). Beat very well, until the color changes to a light beige and batter looks almost frothy (about 2 minutes on medium to medium-high speed). Again, scrape down the sides and mixing paddles as needed throughout mixing process.
- Add the baking soda, salt and vanilla. Mix well.
- Add in the flour. Mix just enough to be fully incorporated. Do not over-beat. (Important tip: Sometimes the amount of flour needs to be adjusted. It could be anywhere from just over 2 1/4 c flour to almost 2 3/4 c flour, but 2 1/2 c is most common. I like to add the flour slowly, first one cup, then the second cup on stir, then each quarter by itself while watching closely. The dough should not really stick to your fingers if you touch it when you are finished. A little sticking to the fingers is normal after you have scooped several onto the baking sheet. If your cookies are flat, you need more flour.).
- By hand, stir in the chocolate chips.
- Place cookie dough balls onto an ungreased baking sheet. (Tip: I use non-stick baking sheets. You can also use silpat. Dough balls do not need to be perfectly shaped but turns out fine if you do roll them in your hand.)
- Bake for about 8 to 8 1/2 minutes or until peaks are lightly golden brown. This might take slightly longer if you crowded the baking sheet. Remove from baking sheet promptly and place onto cooling rack or a plate.