Trust me when I say this, this is THE only Soft & Chewy Chocolate Chip Cookie recipe, you will ever need. Tried and tested for multiple time, these soft, moist and chewy Chocolate Chip Cookies, loaded with morsels of chocolate are so easy to make and ready in less than 10 minutes!!!
I haven’t met anyone yet who has turned down a gooey, soft and melty chocolate. Especially, the fresh out of the oven ones. They literally melt-in-your mouth. I have been baking chocolate chip cookies for years now (I have two boys with sweet tooth, can you blame me!!!) but never got around to sit down and write the recipe. But this time, I resolved to share this no-fail soft chocolate chip recipe with you all.
I got some tips and tricks from Sally’s Baking addiction. So before we dive more into the recipe, lets go over the frequently asked questions when it comes to baking these soft cookies.
Frequently Asked Questions
What’s the secret to bake soft chocolate chip Cookies?
For me, three things make my cookies soft
- Under baked. Once you take the cookies out of the oven exactly after 6 or 7 minutes, they turn out to be softer.
- Cornstarch in the dough is another secret to softness. Cornstarch makes the cookies soft and thick.
- Using brown sugar. Brown sugar adds that depth and moisture.
How can I make my cookies soft and chewy?
Butter and brown sugar contribute to a soft cookie.
What Ingredients can make my cookies stay soft?
It’s all about moisture. To make your cookies soft and moist, use a lot of butter and brown sugar. Because those ingredients add moisture and retain it for a longer amount of time.
Should I chill my cookie dough?
As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours.
Can I make these gluten-free?
I’m sure you could! If you have a favorite 1:1 gluten-free flour, that’s probably your best bet. I haven’t tried that yet.
How should I store the cookies after baking?
The cookies can be kept in an airtight container at room temperature for 3-4 days, or in the fridge for a week. We like the fridge method to keep them fresh!
Ingredients used in soft chocolate chip Cookies
Butter –I don’t use a lot of a butter in my baking. I’m more like a olive oil & yogurt user but this cookie recipes NEEDS butter. I have used a good quality organic butter. I don’t recommend substituting butter with oil in this recipe.
Flour – All-purpose flour i.e Maida is my choice of flour here for fresh moist café style chocolate chips cookies. You can substitute APF with wheat flour or a combination of wheat and almond flour or oat flour.
Sugar – I used brown sugar to make these cookies, but you can definitely use a combination of fine granulated white sugar (castor sugar) and brown sugar. The brown sugar lends to the beautiful brown color and moistness to the cookie.
Salt – Please do not leave the salt out. It is one of the essential ingredients that add to the overall taste of the cookies. I used sea salt here.
Vanilla Essence – I used pure vanilla extract.
Baking Powder
Chocolate Chips – I have used small chocolate chips. You can use white chocolate chips too.
Steps on making Chocolate Chip Cookies
Step 1 – In a large mixing bowl cream together butter and brown sugar.
Step 2 – Beat in the egg and then mix in vanilla extract.
Step 3 – Whisk together flour, baking soda and salt then beat it in thirds into the batter.
Step 4 – Fold chocolate chips into the cookie dough.
Step 5 – Scoop even balls of dough (3 Tbsp each) and arrange on prepared baking sheets. Bake one cookie sheet at a time.
Tips for making BEST chocolate chip cookies
- Sift baking soda, salt and flour to avoid lumps
- Butter and eggs must be at room temperature.
- Use plenty of chocolate chips – they add moisture and give the cookies good form
- Go for brown sugar for extra soft cookies
- Add corn flour for thick and crumbly cookies
- Sprinkle cookies with a bit of sea salt to add an extra flair of flavor.
- Vanilla Extract Eggs provide structure and richness, while vanilla
- Chill the Cookie Dough. For extra thick chocolate chip cookies, chill the cookie dough for at least 1 hour. Chilling cookie dough will make or break the recipe! The colder the cookie dough, the less the cookies will over-spread.
What to do with left over cookie dough?
You can freeze chocolate chip cookie dough for about 3 months. Label the bag with the month and the baking temperature and place the bag in the freezer. Thaw the dough before baking.
Here are few Cookies recipes from all over the world –
Soft Chocolate Chip Cookies Recipe
Ingredients
Dry Ingredients:
- 2 cups Chocolate Chips
- 1 tsp Sea Salt
- 1 tsp Baking Soda
- 2 tsp Cornstarch
- 2 cups All Purpose Flour (250g)
Wet Ingredients:
- 3/4 cup Softened butter (170g)
- 1 and 1/4 cup Brown Sugar (225g)
- 2 tsp Vanilla Extract
Instructions
Preparing the Chocolate Chip Cookie Dough
- Cream together butter and sugar until creamed
- Beat in egg and vanilla until fluffy.
- Shift the dry ingredients – flour, baking soda and salt
- Add the dry ingredients into the butter, sugar and egg mixture
- Combine the dry and wet ingredients well and form a dough
- Fold in the chocolate chips
Chilling the Chocolate Chip Cookie Dough before baking
- Chill the prepared dough for couple of hours
Baking Soft Chocolate Chip Cookies
- Pre-heat oven to 350 degree F
- Line a baking pan with parchment paper and set aside.
- Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies).
- Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown.
- Let them sit on the baking pan for 2 minutes before removing to cooling rack.
Notes
- DO NOT OVER BAKE your cookies. That will lead to hard cookies and you won’t be happy.
- Remove the cookies from the oven after 6 to 7 minutes or when they are just turning golden at the base and the dough still looks a little raw on top.
- Make sure your baking soda is not expired and still active. (To test baking soda, place 1 tsp baking soda into a cup and add a splash of vinegar – it should fizz and if it doesn’t, replace your baking soda.) If your baking soda is expired, that will make your cookies go flat.
- DO NOT ADD TOO MUCH FLOUR. Too much flour can make your cookies go think and prevent them from spreading.
- Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top.
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