Extra soft chocolate chip cookies

These cookies really can’t be beat: so soft, dangerously close to being underbaked but actually perfect. Make them small so you won’t feel bad about eating 5.

I’ve tried many other cookie recipes but always come back to this one - I have made these probably close to 50 times in my life with a variety of mix-ins.

Adapted from: my mother
photo of completed recipe: These cookies really can’t be beat: so soft, dangerously close to being underbaked but actually perfect. Make them small so you won’t feel bad about eating…
  • You'll be eating in: 1 hour

  • Active time: 20 minutes

  • Yield: 60 small cookies

Ingredients

  • 1 1/3

    cups (295 grams OR 2 sticks + 5 1/3 tablespoons) butter

  • 1

    cup (225 grams) brown sugar

  • 1

    cup (200 grams) white sugar

  • 2

    eggs

  • 2

    teaspoons vanilla

  • 3

    cups semi-packed/scooped (480 grams) all purpose flour

  • 1

    teaspoon baking soda

  • 1

    teaspoon salt

  • 1

    (12 ounce) package chocolate chips (or mix-ins of your choice)

Instructions

  1. Mix the wet ingredients

    Cream the butter and sugars together with the paddle attachment on a stand mixer. Add in vanilla and eggs and mix until combined.

  2. Make the dough

    Slowly add in the flour, baking soda, and salt (careful if using a mixer to avoid flying flour).

  3. Fold in chocolate chips

    Add chocolate chips (or nuts, dried fruit, candy, etc) to the batter and mix until well distributed.

  4. Shape the cookies

    Grab a small amount of dough, about a heaping Tablespoon/golf ball sized amount and roll into a ball (see photo for reference). Set aside on a baking sheet lined with parchment. Repeat with the remaining dough - I usually end up with around 60 cookies depending on how much dough I eat.

    Grab a small amount of dough, about a heaping Tablespoon/golf ball sized amount and roll into a ball (see photo for reference). Set aside on a baking sheet lined with parchment. Repeat with the remaining dough - I usually end up with around 60 cookies depending on how much dough I eat.
  5. Chill

    Place the dough balls in the freezer for at least 20 minutes but really for as long as you want. Dough balls can be frozen for 6 months and baked straight from the freezer.

  6. Prepare oven

    Preheat the oven to 375°. Place cookies on a baking sheet lined with parchment or a silpat with about 2 inches between them but don't worry they won't spread much - I fit 15 on a standard half sheet pan. Do not flatten cookies.

  7. Bake

    Bake cookies for 8-10 minutes. The bottoms will look brown but the tops will still be pale. Allow the cookies to rest on the baking sheet for 3-5 minutes then place on a cooling rack to finish cooling.

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Notes

You can 1/2 the recipe but the dough balls freeze super well so why deprive your future self of cookies?

Variations

Some of my favorite fillings other than just chocolate chips:

  • Dried cherries, pecans, and chocolate chips
  • Butterscotch morsels
  • Pretzels and chocolate chips
  • Peanut butter M&Ms
  • Sprinkles

Substitutions

Sugar: I've used both light and dark brown sugar and both seem to work fine.

Fat: You can substitute shortening for butter which is what my mom always uses, but I think butter tastes better.

Storage

These are best eaten the day they are baked, but keep well at room temperature for a few days. Microwave for 10-15 seconds for a freshly-baked taste. I highly recommend freezing unbaked dough for long term storage 👇🏻.

Freezing: Freeze the dough balls on a baking sheet or tray for at least 30 minutes (this ensures they won't stick together), then you can put them in a bag for longer term storage. Bake directly from frozen, you might need to add ~1-2 minutes to the baking time. Have a toaster oven? Use it for anytime fresh cookies - I often bake just 2 at a time for a small treat.

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