Today’s post is definitely, hands down, without a doubt the yummiest recipe I’ve come across on pinterest! This pin is from Soft Batch Chocolate Chip Cookies by “The Baking Chocalatess”
Gazing, longing, tempting
Diet, restrained, guilt, resignation
Biting, chewing, swallowing
Things that I’ve done over the past year I’ve been baking these are noted in italics.
- 14 Tablespoons softened butter
- 1 Cup Granulated Sugar
- 1/2 Cup Light Brown Sugar
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- 2 1/2 Cups Flour (I used 3 Cups **Explained in Instructions)
- 1 Teaspoon Baking Soda
- 1/2 Teaspoon Salt or Sea Salt
- 3 Cups of Chocolate Chips or Chunks
- Preheat oven to 350 degrees and line a a few trays with baking paper or spray with non-stick. (My trick is to spray a little non-spray on the pans and get a paper towel to spread it around so it’s no too greasy).
- If you didn’t pre-soften your butter, melt the butter in the oven in a metal bowl or in the microwave in a glass dish until approx 1/2 the butter is melted. Allow to cool.
- Once cooled, add both sugars and beat with a mixer until light and fluffy.
- Add the vanilla and eggs, beating between each addition just until mixed.
- Add the flour, baking soda and salt and beat on a low speed, just until combined
- **The originial recipe says to add more flour if needed until the the dough comes together in a ball and is not sticking to the sides of the bowl. I highly recommend adding at least 1/2 cup to a full cup more of flour to achieve the best dough consistency. The 2 1/2 in the ingredients isn’t enough to achieve the fluffy cookies pictured.
- Fold in the chocolate chips until even incorporated
- Scoop the dough into small 1 inch rounds and drop onto the baking sheet, spaced enough to account for the dough expanding.
- Baking one tray at a time (this allows the dough to get the best even heating), 10-12 minutes for large cookies, 8-9 minutes for small. Don’t over-bake. Allow to cool on wire rack.
- (I pull the cookies out just as the tops turn golden and the still look slightly doughy and carefully and immediately move to wire rack so the bottom side of them doesn’t continue to cook on the baking sheet).
- Makes 1 dozen large or 2 to 2 1/2 dozen small cookies.
- Store cookies in air-tight container.
My Results (24 hours passed)
Timing really is crucial. And no two batches comes out the same except that they’re always soft and delicious. This particular batch isn’t as fluffy because I pulled them out about a minute too soon. My tummy didn’t complain though.