Actually Perfect Chocolate Chip Cookies are just that…PERFECT! Super soft and extra chocolatey cookies just how I think all cookies should be!
I am in love with these cookies.
After googling and searching and researching and testing (yum!) I’ve figured out the perfect combination of ingredients and baking methods to get super soft and chewy cookies.
I hate making and eating crispy cookies. I think they should be illegal, plus, who wants to eat those? What a waste of calories.
ANYWAYS, after a lot of trial and error, here is what I’ve discovered whilst creating super soft cookies:
Tips for making Perfect Chocolate Chip Cookies
- Use melted butter.
- Use two kinds of sugars.
- Use an egg and an egg yolk.
- Use two kinds of chocolate chips.
- Let the dough sit 20 minutes for the flour to absorb into the rest of the dough.
- Bake cookies at 325.
- Use light colored baking sheets.
- Cool cookies on hot baking sheet.
So, if you read the recipe through, you’ll notice the differences listed above. I suppose there are a lot of similarities too, but the small and minor tweaks are what set this recipe apart!
If you love soft chocolate chip cookies, you MUST give this recipe a try!! It will blow your minds.
Actually Perfect Chocolate Chip Cookies
Actually Perfect Chocolate Chip Cookies are just that...PERFECT! Super soft and extra chocolatey cookies just how I think all cookies should be!
Yield: 36 cookies
- 3/4 cup butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi sweet chocolate chips
- 1 cup milk chocolate chips
- Stir melted butter, brown sugar and granulated sugar until well combined.
- Add in egg, egg yolk and vanilla. Mix until lighter in color.
- Add in the flour, baking soda and salt. Scrape the sides of the bowl and the bottom really well to ensure a smooth, well stirred batter.
- Hand stir the chocolate chips into the batter and let it sit 20 minutes to let the flour soak into the rest of the batter. (The warm melted butter will help with this.)
- Preheat oven to 325. Line two baking sheets with parchment paper and scoop cookie dough onto prepared pans, using a two tablespoon cookie scoop.
- Bake 8-9 minutes, rotating sheets half way through baking. When you pull your cookies out of the oven, they will looked cooked around the edges and undercooked in the center.
- Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before storing in air tight containers.