Best Soft Baked Chocolate Chip Cookies
User Reviews
5
Best Soft Baked Chocolate Chip Cookies
Description
This recipe for soft baked chocolate chip cookies achieves a tender texture through the combination of all-purpose flour with baking powder and soda, which provide gentle lift. The softened butter creamed with granulated and brown sugars creates moisture and adds sweetness. Eggs and vanilla add flavor and richness, while semi-sweet chocolate chips provide pockets of melted chocolate throughout the cookie. Chilling the dough before baking can prevent excessive spreading, leading to thicker cookies with chewy centers and lightly browned edges.
The cookies bake at 350°F on parchment-lined sheets, ensuring even cooking and easy release. Working in batches and spacing dough balls evenly helps maintain shape. These cookies store well at room temperature when covered, keeping their softness for several days. Adjustments like using different mix-ins can customize the recipe to taste.
Butter should be properly softened at room temperature or gently warmed in the microwave at low power to ensure proper creaming. The recipe yields about 12 cookies, making it a manageable batch size for home baking.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter softened (1 stick, see note 1)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar firmly packed
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1 heaping cup chocolate chips and/or chunks, plus more for studding the outside of dough balls (see note 2, semi-sweet
Instructions
- Adjust oven racks to the upper-middle and lower-middle positions. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats.
- In a medium bowl or onto a piece of parchment paper, sift together flour, baking powder, baking soda, and salt. Set aside.
- In an electric mixer fit with the paddle attachment, or with an electric mixer on high speed, cream butter until pale and fluffy. Add the granulated and brown sugars and beat until the mixture is smooth (not gritty when you rub between your thumb and finger).
- Add egg and vanilla and beat on low speed until blended, scraping down the sides of the bowl as necessary.
- Add the flour mixture in batches (about 1 cup at a time) and mix on low speed until just blended. Add the chocolate chips and stir until just combined. (Optional: If it's hot in your kitchen, consider chilling the cookie dough for 20 minutes or so. If the dough is too soft, your cookies will spread too much. )
- Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls and lay on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet). If desired, press extra chocolate chips into the outside of each dough ball.
- Bake until the cookies are starting to brown around the edges, about 10 minutes. Remove baking sheets from oven and carefully drop (more like slam) baking sheets on counter to remove air bubbles from cookies.
- Return to oven and bake 2 minutes longer. Remove from oven and cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.
Notes
- Butter softens at room temperature in about 30 minutes; for faster softening, microwave at 10% power in short increments.
- You can customize mix-ins beyond semi-sweet chocolate chips based on preference.
- This recipe yields approximately 12 cookies.
- Store leftover cookies covered at room temperature for up to 4 to 5 days to maintain softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 100kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 105mg | 4% |
| Potassium | 19mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 180IU | 4% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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