Super Soft Chocolate Chip Cookies
User Reviews
4.7
Super Soft Chocolate Chip Cookies
Description
Super Soft Chocolate Chip Cookies deliver a tender, light-textured cookie achieved through creaming butter with two types of sugar and eggs before adding leavening agents and flour. The recipe incorporates baking soda and baking powder for a balanced rise and softness. Chocolate chips are mixed throughout the dough, which is portioned into balls to maintain consistent size and baking time. Baking at 350 degrees F gently sets the edges while preserving a soft, fluffy middle. Cooling on the baking sheet before transferring prevents breaking.
These cookies have a classic chocolate chip taste with a moist crumb from the sugars and butter combination. The texture contrasts the slightly crisp edges with a soft center. The cookie size and spacing help maintain their shape during baking.
They can be made ahead and frozen either as dough balls or finished cookies, providing flexibility for preparation. Adjusting the flour slightly can produce a puffier cookie if desired. Following the method for perfectly softened butter can improve texture and mixing consistency.
Ingredients
- 1 cup butter softened, salted
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 cups all-purpose flour
- 2 cups chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease with cooking spray.
- In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, granulated sugar, eggs, and vanilla until light and fluffy, 2-3 minutes.
- Add the baking soda, baking powder, salt, flour and chocolate chips. Mix until combined.
- Scoop the dough into 2-tablespoon size mounds (I use a #40 cookie scoop) and roll into balls. Place several inches apart on prepared baking sheets.
- Bake for 10-11 minutes until the edges are just set and the middles are still light and fluffy.
- Let the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool completely.
Notes
- Use softened, salted butter for best texture and flavor balance.
- Increasing flour to 3¼ cups yields puffier cookies if preferred.
- Both formed cookie dough balls and baked cookies freeze well for later use.
- Cooling cookies on the baking sheet before removing prevents breakage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 153kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 127mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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