Every woman (or man) must have a go-to chocolate chip cookie recipe that they can whip together quickly. I have tried A LOT of chocolate chip recipes and it seems they are either too flat, too crispy, or too dry. I think I finally found the secret to keep these soft and moist! It’s all about preference though, some people like them brown and crispy.
These turn out light in color, soft and gooey, just the way I like them! I recently learned that melting the butter and refrigerating the dough can help produce these soft little pieces of heaven. I also prefer to use parchment paper on my cookie sheets to keep them from getting too crisp on the bottom (and making clean up a little easier).
Another great thing about this recipe is that you don’t have to wait until the butter gets room temp in order to make. Just pop it in the microwave and let it cool. These are still very good without refrigerating them, but to ensure the soft, chewy texture it is best to pop in the fridge for 2-24 hours.
- 2 cups + 2 T unbleached, all-purpose flour
- 1/2 t baking soda
- 1/2 t salt
- 1 c brown sugar
- 1/2 c white sugar
- 12 T melted and cooled butter ( 1 1/2 sticks)
- 1 large egg + 1 egg yolk
- 2 t vanilla
- 1-1/2 c mini semi-sweet chocolate chips
- 1. Preheat oven to 325.
- 2. In a medium bowl, add flour, baking soda, and salt.
- 3. In a larger bowl, mix cooled butter and sugars with an electric mixer.
- 4. Add egg, egg yolk, and vanilla and mix until combined.
- 5. Stir in dry ingredients until combined, then stir in chocolate chips.
- 6. Line a cookie sheet with parchment paper and roll dough into 1 inch balls. Bake for 13-15 minutes until edges start turning brown. The cookies will not be brown all over, they will be lighter in color.
- 7. Leave cookies on cookie sheet to cool for a few minutes before transferring to cooling rack.
- Refrigerate dough for 2-24 hours for best results for soft and chewy cookies