Speaking of cookies, I want you to meet the chocolate chip cookie recipe that's stolen my heart.
Don't hate me for not sharing before now - I wanted it to be perfect, and to be honest, I wasn't
entirely sure I'd even blog about it because: does Pinterest honestly need one more
omg-best-ever-chocolate-chip-cookie-recipe?
Well, the answer is yes. Yes it does, especially if it's these amazingly soft chocolate chip
cookies. When I realized this is the only chocolate chip cookie recipe I've been writing love
letters to for the last couple months, I knew you needed to at least have the option of tucking this
recipe in your back pocket, too, even if you already have a declared favorite. There's nothing
finicky or mysteriously secret about it. It's quick and easy and the cookies are insanely yummy. I
started with a much-loved (and super soft) cookie base, dialed back the sugar just a bit and
played around with the flour to get it just right (it's similar to this recipe I used in The Great
Cookie Experiment but fine tuned just a bit).
Before you think I've turned my back on my long-time favorite chewy chocolate chip cookie,
don't worry, I haven't. I tend to be a bit of a binge cookie maker (shocker) when it comes to a
new recipe and I'll come around to the thick and chewy version again before you can say
chocolate chip cookie obsession 12 times fast. Plus, I don't know about you, but there's lots and
lots of room in this heart for chocolate chip cookies of all variations.
Today's chocolate chip cookie recipe is less chewy and more soft. Like super soft. Super, super
soft. It's like the most perfect little chocolate chip cookie on the planet. If you like 'em soft and
fluffy, that is. And since there are about 39 different camps of chocolate chip cookie lovers (some
like them dark and chewy, others thin and buttery, and don't get me started on the crispy lovers),
you'll just have to make them yourself to see what camp you're in. I can't guarantee what camp
I'll be in mid-September, but this month, I'm in the soft chocolate chip cookie camp. All in.
Super Soft Chocolate Chip Cookies
Yield: Makes about 3 dozen cookies
If you want a slightly puffier cookie, increase the flour to 3 1/4 cups (16.25 ounces). These
cookies freeze beautifully (both the formed cookie dough balls and the baked cookies).
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or lightly grease
with cooking spray.
In a large bowl or in the bowl of an electric stand mixer, cream together the butter, brown
sugar, granulated sugar, eggs, and vanilla until light and fluffy, 2-3 minutes. Add the flour,
baking soda, baking powder, salt and chocolate chips. Mix until combined.
Roll into balls (about 2 tablespoons in size, I use a medium #40 cookie scoop as talked about
here) and drop onto the prepared baking sheets.
Bake for 10-11 minutes until the edges are just set and the middles are still light and fluffy. Let
the cookies rest on the baking sheets for 3-4 minutes before removing to a wire rack to cool
completely.
Recipe Source: from Mel's Kitchen Cafe (used this soft oatmeal coconut chewie recipe as a start
to finding the best soft chocolate chip cookie recipe)
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.