Buttery, soft melt in your mouth chocolate chip cookies packed with melty chocolate chips in each bite are simply divine!
Author:Winnie Reeves
Prep Time:70 Minutes
Cook Time:9 Minutes
Total Time:1 hour 19 minutes
Yield:26 Cookies 1x
Ingredients
Scale
2 1/2 Cups (312 g) Unbleached All-Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
3/4 Cup (145 g) Dark Brown Sugar, Packed
1/4 Cup (50 g) Granulated Sugar
2 Large Eggs, Room Temperature
8 Ounces (1 Cup) Unsalted Butter, Room Temperature
12 Ounces (340 g) Semi-Sweet Chocolate Chips
1 Teaspoon Vanilla Extract
Instructions
In a medium mixing bowl, add the flour, baking soda and salt. Whisk to combine.
In the bowl of stand mixer fitted with paddle attachment or with a hand-held mixer and large mixing bowl, add and cream the butter, brown and granulated sugars together at medium speed until mixture appears light and fluffy, about 2-3 minutes. This step is very important to ensure that cookies spread out evenly as it bakes.
Beat in the vanilla extract and egg into butter-sugar mixture until well incorporated, about 1 minute.
Add all of the flour mixture into wet batter at once and mix at low speed just until cookie dough comes together. Take care not to overmix chocolate chip cookie dough. Mixing cookie dough for too long will over develop gluten in dough resulting in tough instead of soft cookies.
Fold chocolate chips into cookie dough.
Cover mixing bowl with plastic wrap and refrigerate chocolate chip cookie dough for at least 1 hour. Chocolate chip cookie dough maybe refrigerated overnight and baked the next day. If baking chocolate chip cookies the next day, allow chilled cookie dough to sit at room temperature for 30-40 minutes. It will make it easier to scoop chocolate chip cookie dough for baking.
Preheat oven to 350F (180C) and line two large baking sheets with parchment paper.
Using a 1.5 ounce/large cookie scoop, scoop out chilled chocolate chip cookie dough onto prepared baking sheets. Ensure that scoops of chocolate chip cookie dough are at least 2 inches apart and should be no more than 6-7 pieces of chocolate chip cookie dough per baking sheet.
Bake scoops of chocolate chip cookie dough in batches for 8-9 minutes, rotating the pans halfway through bake time. For a softer cookie consistency at room temperature, bake chocolate chip cookies for 8 minutes. For a slightly firmer but still soft cookie consistency at room temperature, bake chocolate chip cookies for 9 minutes. I baked cookies for the full 9 minutes. Take cake not to over bake cookies!! Cookies will continue to cook from residual heat after removed from oven.
Cool chocolate chip cookies on baking sheets for at least 2-3 minutes before transferring to cooling racks to cool to room temperature. When chocolate chip cookies first come out of the oven, they will look puffy in appearance. As they cool to room temperature, chocolate chip cookies will take on a flatter appearance.
Notes
For a richer flavored chocolate chip cookie, use dark brown instead of light brown sugar.
Take care not to overmix chocolate chip cookie dough. Mixing cookie dough for too long will over develop gluten in dough resulting in tough instead of soft cookies.
Chocolate chip cookie dough maybe refrigerated overnight and baked the next day. Allow chilled cookie dough to sit at room temperature for 30-40 minutes. It will make it easier to scoop chocolate chip cookie dough for baking.
For a softer cookie consistency at room temperature, bake chocolate chip cookies for 8 minutes. For a slightly firmer but still soft cookie consistency at room temperature, bake chocolate chip cookies for 9 minutes. I baked cookies for the full 9 minutes.
Take cake not to over bake cookies!! Cookies will continue to cook from the residual heat after removed from oven.
When chocolate chip cookies first come out of the oven, they will look puffy in appearance. As they cool to room temperature, chocolate chip cookies will take on a flatter appearance.
Chocolate chip cookies can be stored in an airtight container and left at room temperature for 2-3 days. To store at room temperature for more than 3 days, add a slice of bread at the base of container with cookies placed on top; this will help maintain the moisture of cookies longer, about 5-6 days total.