Super Soft Chocolate Chip Cookies
User Reviews
5
Super Soft Chocolate Chip Cookies
Description
This recipe begins by creaming softened unsalted butter with granulated and light brown sugars until light and fluffy, producing a moist dough base. A large egg and vanilla extract add richness and aroma, while salt, baking soda, and baking powder contribute leavening and flavor balance. All-purpose flour is mixed in thoroughly until no streaks remain. Semi-sweet chocolate chips are folded in by hand to distribute evenly.
The dough is chilled for at least one to two hours to firm up, which reduces spread during baking and helps maintain the soft texture. Cookie dough balls are portioned onto a baking sheet lined with a silicone mat, optionally topped with extra chips. Baking at 350°F for 12 to 13 minutes yields cookies that are golden around the edges but remain soft in the center. Cooling on the pan briefly before transferring to a wire rack helps set the cookies.
These cookies keep well stored in an airtight container for several days or can be frozen for later enjoyment. Their soft, chewy texture makes them suitable for a casual snack or dessert and pairs well with milk or coffee.
Ingredients
- 1/2 C butter softened, unsalted
- 1/2 C granulated sugar
- 1/2 C light brown sugar
- 1 egg large
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1 3/4 C all-purpose flour
- 1 C chocolate chips semi-sweet
Instructions
- In a large bowl or stand mixer, cream together butter and sugars until light and fluffy. Mix in egg and vanilla, followed by salt, baking soda and baking powder. Scrape bowl as needed. Mix in flour until fully incorporated and no streaks remain. Stir in chocolate chips by hand. Chill cookie dough for at least 1-2 hours or until it is thoroughly chilled.
- Preheat oven to 350°F. Line a rimmed baking sheet with a silicone baking mat. Scoop dough using a large cookie scoop (roughly 3 tablespoons worth of dough), spacing 2-3 inches apart on prepared baking sheet. If desired, top off dough balls with additional chocolate chips.
- Bake for 12-13 minutes. Cool on pan for 3-5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container for up to several days or freeze for later.
Notes
- This recipe makes approximately one dozen cookies, depending on scoop size.
- Chilling the dough before baking is essential to achieve a soft texture and prevent spreading.
- Extra chocolate chips can be added on top of dough balls before baking for a more chocolatey surface.
- Store baked cookies in an airtight container or freeze raw dough for future baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 203 kcal
% Daily Value*
| Calories | 203kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 173mg | 7% |
| Potassium | 35mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 17g | 34% |
| Vitamin A | 236IU | 5% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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