by Feli Chic'Cuisine
Indulge in the ultimate chocolate chip cookie experience with this easy recipe. These cookies are a symphony of soft, chewy perfection, delivering a delightful combination of buttery sweetness and semi-sweet chocolate. Plus, they're quick to whip up in just 30 minutes!
To create the best chocolate chip cookies, pay attention to these details:
Room Temperature Ingredients: Ensure that all your ingredients, especially the butter, are at room temperature. Soft butter is the secret to achieving irresistibly chewy cookies.
Sugar Magic: The soft and chewy texture of these cookies owes much to the combination of brown sugar and granulated (caster) sugar. They work together harmoniously to deliver that perfect consistency.
Chill Time: While not strictly necessary, it's highly recommended to chill the cookie dough for 2-3 hours, or even better, 24 hours if you can wait. This step works wonders, making your cookies thicker, chewier, and more flavorful.
Please note that refrigeration is an optional step in this recipe, but it's highly recommended to elevate the texture and flavor of your cookies.
The secret to these soft chocolate chip cookies lies in taking them out of the oven just before they're fully baked. While they may seem soft and chewy initially, they firm up as they cool, resulting in a delectable combination of soft, chewy edges and a gooey, delicious center.
Prep Time: 15 min
Bake Time: 15 min
Total Time: 30 min
Yield: 24 -26 Cookies
380g (3 cups) flour
1 teaspoon baking soda
1/8 teaspoon salt
227g (8 oz; 2 sticks) unsalted butter, at room temperature
100g (1/2 cup) granulated (caster) sugar
247 g (1 1/4 cups) packed light brown sugar
2 teaspoons vanilla extract
2 large eggs, at room temperature
340g (2 cups) semisweet chocolate chips or roughly chopped chocolate
1. Preheat the oven to 180°C standard or 160°C fan (375°F ; 320°F). Line baking sheets with parchment paper.
2. In a medium bowl combine the flour, baking soda, and salt. Set aside.
3. In a large bowl, using a mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes (no more!). Add the vanilla and eggs. Gradually beat in the flour mixture. Gently stir in the chocolate chips or roughly chopped chocolate.
4. Using an ice cream scoop, divide the dough into balls and drop onto prepared baking sheets. Or, use your hands to roll balls of dough - approximately 2 tablespoons of cookie dough.
5. Bake for 11-13 minutes, or until golden brown. When they come out they will be soft but they firm up as they cool giving a nice soft chewy edge with a delicious gooey soft middle.
6. Carefully transfer to a wire rack to cool completely.
Note: If time permits, refrigerate the dough for 2-3 hours (ideally for 24 hours). This makes the cookies thicker, chewier, and more flavorful. Let dough sit at room temperature just until it is soft.
''If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.” ― J.R.R. Tolkien