The Softest Chocolate Chip Cookies Ever
The secrets behind the perfect consistency
There are some secrets to making chocolate chip cookies super soft and chewy, which if you would agree, is the perfect consistency. These particular cookies have a cake-like and rich, gooey texture that will send most anyone on a nostalgic trip back to their mother's kitchen. It's a great beginning recipe with common ingredients and baking simplicity. The techniques used are great ones to learn for baking in general, as they are a foundation for the best cookies, cakes, brownies, etc.
Before we begin the recipe, you can check out my article - "A Guide to Baking: Tips & Tricks" to learn some for yourself! I have included the applicable tips in the recipe below.
Try these tricks to help you make the best cakes, cookies, breads, and more!
- 2 1/4 cups all purpose flour, sifted
- 1 package (3.4 ounce) instant vanilla pudding mix powder
- 1 teaspoon baking soda
- 1 cup butter, room temperature
- 2 medium eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup brown sugar, packed
- 1/4 cup white sugar
- 2 cups (1 bag, 12 oz) semi sweet chocolate chips
- Preheat the oven to 350 degrees F (175 degrees C).
- Sift the flour, and then measure out 2 1/4 cups. You must sift first to get the correct measurement. Add the baking soda and mix and set aside.
- In another mixing bowl, cream the butter, brown sugar, and white sugar together with an electric mixer.
- Stir in the pudding mix powder until just combined.
- Break the 2 eggs in a separate small bowl (to ensure freshness) and stir in to the wet mixture one at a time.
- Mix in the vanilla extract.
- Add half of the flour/baking soda and combine with an electric mixer. Repeat with the other half.
- Fold in the chocolate chips until they are evenly distributed.
- Spoon out scoops of dough, and roll loosely into approximately 1-inch balls or you can make them as drop cookies.
- On a baking sheet lined with parchment paper, space the cookies about 2 inches apart. On a standard baking sheet, you should be able to fit 10-12 cookies.
- Bake no more than 12 minutes. Check them after 8-10 minutes, as ovens vary. Carefully lift up one cookie with a small spatula to check the underside. A very light browning color on the bottom is the "sweet" spot. They will appear slightly under-cooked, but that's perfect.
- Remove from the oven and let them sit on the baking sheet for a few minutes until they are set. They will continue to bake on the hot cookie sheet, and that's what you want.
- Transfer them to a plate to cool. Never put them on a wire rack or else they won't be as soft. This recipe should make at least 2 dozen.
- Pour a glass of milk (or almond milk if you're like me...) and enjoy!!
Store in an air tight container. Give as a gift or take to a party!
Someone on the Internet as one point, but tweaked by me.