Soft Chocolate Chip Cookies
The best soft chocolate chip cookies — golden at the edges and soft in the center. The page lists two versions of the recipe.
Ingredients
| 350 гр | flour (Version 1) |
| 1/2 ч.л. | baking soda (Version 1) |
| 169 гр | unsalted butter, room temperature (Version 1) |
| 113 гр | granulated sugar (Version 1) |
| 170 гр | brown sugar (Version 1) |
| 1 ч.л. | salt (Version 1) |
| 2 ч.л. | vanilla extract (Version 1) |
| 2 | large eggs (Version 1) |
| 2 ч.ч. | chocolate chips (Version 1) |
| 113 гр | soft butter (Version 2) |
| 113 гр | white sugar (Version 2) |
| 43 гр | light brown sugar (Version 2) |
| 1 ч.л. | vanilla (Version 2) |
| 1 | egg (Version 2) |
| 210 гр | flour (Version 2), add more if needed — dough should be like the cornstarch cookies |
| 1/2 ч.л. | baking soda (Version 2) |
| 1/4 ч.л. | salt (Version 2) |
| 3/4 ч.ч. | chocolate chips (Version 2) |
Instructions
- Preheat the oven to 180°C. In a small bowl, mix the baking soda and the flour. In another bowl, beat the butter with both types of sugar using a mixer. Beat at medium speed until you get a light, fluffy mixture. Reduce the speed to low and add the salt, the vanilla and the eggs. Beat for about another minute. Add the flour mixture and stir. Add the chocolate chips.
NB! If you find that the dough is wet and it REALLY sticks to your hands, you probably need a little more flour. This is important otherwise you'll have flat cookies. I'll usually add a few tablespoons at a time to get it to the right consistency. See video in post for reference. You should be able to roll the balls of dough between your hands without any issues.
- With an ice cream scoop you can scoop out the cookies. Place onto parchment paper.
- Bake until the cookies are golden at the edges but still soft in the center, about 8-10 minutes. Remove from the oven and let cool on the parchment paper for another 1-2 minutes. Transfer to a rack until fully cooled. They can be stored in a container at room temperature for up to a week.
Note: The page lists two variants — Version 1 (larger batch) and Version 2 (smaller batch, dough should be like the cornstarch cookies); both use the same method.