I can’t tell you how excited I was to know that all of you love chocolate chip cookies just as much as I do. Now I have a great excuse to make even more cookies as I go Searching for the Best Chocolate Chip Cookie Recipe. That is if there is truly only one. Keep scrolling and tuning in to see all of the chocolate chip adventures.
In my mind there are a lot of great Chocolate Chip Cookie recipes {what could ever really be bad about a cookie?}. I however, am pretty specific in what I look for in the PERFECT cookie.
The perfect cookie needs to be thick and soft. Those are the two major requirements, in my opinion.
I also don’t like the chocolate chips to take over the cookie. There needs to be a good cookie to chip ratio.
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Cookie #1, in the Searching for the Best Chocolate Chip Cookie Recipe
The first recipe is adapted from the Best Soft Chocolate Chip Cookie from Pinch of Yum. One look at the photos on Pinterest and I knew I need to make them. Let’s just say…I wasn’t disappointed!
Making Soft Chocolate Chip Cookie Dough with Melted Butter
To make this recipe you melt the butter. This is kind of nice because then you don’t have to think about softening it ahead of time.
In other recipes that I have made with melted butter the recipe required you to refrigerate the dough before you baked it but not this recipe. That means you can have cookies quick!
To the melted butter, add granulated and brown sugars. This particular recipe uses a little more granulated than brown.
Stir the melted butter and sugars together until it is creamy and smooth. You can use a mixer to make this dough but I prefer to make it by hand.
Then add one egg and vanilla. Mix it just until the egg is combined. You don’t want to over mix at this point or the dough could be stiff.
It will be thick and light brown in color.
Now add the flour, baking soda and salt. Mix until everything is combined.
The dough will be thick and soft but that is to be expected with the melted butter.
Finally, add your chocolate chips. I used a combination of mini and regular sized semi-sweet chocolate chips but that is a personal preference.
Stir them into the dough. You may have to use your hands to get them worked into the dough completely.
These cookies are large, so using a large cookie scoop put mounds of dough onto a silicone mat {or parchment} lined baking sheet.
Bake for 9-11 minutes. Here is the key! DO NOT OVER BAKE THEM! When the cookies just begin to get golden brown and set up, pull them from the oven.
Then let them cool on the baking sheet completely.
5 Reasons to love this Soft Chocolate Chip Cookie
- You don’t have to worry about softening the butter because you are going to melt it.
- You can use a mixer but it can easily be stirred together by hand.
- The dough doesn’t have to be chilled.
- It makes BIG cookies!
- They are super thick and soft!
I have literally made these cookies a dozen times in the last month and they are gone within a couple of hours. I love that they are so easy to pull together. You will literally have fresh baked cookies in 30 minutes.
If this cookie search keeps going like this we are going to have a pile of fabulous recipes and I am going to have to go shopping for bigger pants. Enjoy!
The Best Soft Chocolate Chip Cookie Recipe
Thick, soft and perfect in every way...these chocolate chip cookies are the best!
Ingredients
- 1 stick butter {melted}
- 1/2 cup granulated sugar
- 1/4 cup brown sugar {packed}
- 1 tsp vanilla extract
- 1 egg
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips
Instructions
Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. If there is still a piece of butter that isn't melted then swirl it until it melts, you don't want the butter to be hot.
Add both sugars and mix until creamy {you can use an electric mixer but I prefer to mix this dough by hand}. Add the vanilla and the egg, mix until incorporated but do not over mix or the dough will be stiff.
Add the flour, baking soda, and salt. Mix until everything is incorporated. Add the chocolate chips and stir. You may need to incorporate them with your hands.
Scoop the dough into 12 large balls and place on a silicone {or parchment} lined baking sheet. Bake for 9-11 minutes. You want to remove them from the oven when they are puffy and just starting to turn to turn golden. The key to getting the super soft cookie is to not over bake them. Once you remove them from the oven let them cool completely on the cookie sheet {if you can wait that long}. This will allow them to set up and become pillows of goodness.
Store in an air tight container for up to 4 days or freeze for up to 3 months.
