Soft Chocolate Chip Cookies

These are our favorite, soft chocolate chip cookies.  I love that the recipe uses melted butter because I never remember to soften butter ahead of time! I always double the recipe to make 2 dozen cookies, so I will just put the recipe for 2 dozen below.  The only trick with these cookies is that you have to follow a few steps to get them to turn out perfect every time. The reason you follow these steps is biochemistry.  The fat and sugars need to bond, and if you overmix the eggs, it triggers a rapid gluten development, which can make cookies rise and then fall and get tough and dense.  This recipe is from PinchofYum!

Here are the steps to follow:

Steps

1.  Cream the butter and sugars together until creamy.  I cream them on high until they change colors and texture, about 2 minutes.

2. Gently stir in the eggs on low until just incorporated.  This helps keep cookies soft.

3. Mix the dry ingredients first before dumping them into the cookie mixture.  This will ensure an even distribution of salt throughout the cookie. No nasty salty bites!

4.  Form 24 cookie balls.  Keep the dough balls all the same size so they cook evenly.  Bigger balls need more time, so you don't want a variety of sizes.   This is approximate, but if you have a ton of cookie dough left, then you've made smaller cookies, and they will cook faster. 

Ingredients

  • 2 sticks of salted butter (16 Tbs.)
  • 1 Cup White Sugar
  • 1/2 Cup Light Brown Sugar (packed into the measuring cup)

(Cream together for 2 minutes until the texture and color change)

  • 2 tsp. Vanilla
  • 2 eggs

(Gently incorporate on low)

  • 3 Cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt

(Mix dry ingredients first, then add to cookie mixture and mix until dough forms)

  • 1 1/2 cups chocolate chips (I like the milk chocolate Ghirardelli brand). You can add white chocolate chips, M&M's, toffee bits, or small semi-sweet chocolate chips along with the milk chocolate chips.

Bake at 350 degrees for 9-11 minutes

Don't overcook.  If you're not sure if the cookie is done, check the bottom.  If it is brown, then take them out and let them sit in the pan to cool.  

Makes 24 medium/large cookies


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