Best Ever Chocolate Chip Cookies Soft Chewy

One might wonder what makes chocolate chip cookies so popular that they have become a staple in every baker’s recipe book. Perhaps it’s the nostalgic feeling they evoke, reminding us of happy childhood memories or lazy Sunday afternoons. Or maybe it’s the simple yet perfect combination of sweet, buttery dough and gooey, melted chocolate chips. Whatever the reason, it’s undeniable that chocolate chip cookies are a universally beloved treat that can bring a smile to anyone’s face. So, why not try making our recipe for the perfect chocolate chip cookies? You won’t regret it

Ingredients and substitutes

Butter – To achieve the ideal texture and flavor in your cookies, it all starts with butter. Using the right butter can make a significant difference in the final product. When selecting your butter, opt for unsalted butter. This allows you to control the amount of salt in your dough and ensures that the other ingredients shine through. Flour – It’s best to use plain all-purpose flour for these cookies. They will spread, but that is what they are supposed to do. The dough is soft so do not add too much flour or the cookies will be dense. Sugars – These cookies are sweet and yet the sugar gives them that soft melt in your mouth chewy taste and texture. We have both brown and white sugar, and they are necessary. The brown adds softness to the cookie, while the white adds that crispness. Vanilla – Use good quality vanilla as it does make a huge difference. I use my homemade vanilla bean paste but vanilla extract works too. Chocolate – You can use semi-sweet, bitter-sweet, dark, or milk chocolate or chocolate chips. Unlike regular chocolate, chocolate chips hold their shape better when baked. And they also keep their form when cooled. And yet, I prefer to chop a chocolate bar into chocolate chunks. But, it’s a personal preference. Substitutions – For those with dietary restrictions, you can easily make these cookies gluten-free by using a gluten-free all-purpose flour blend. You can also substitute the eggs with flax eggs or applesauce for a vegan option. And, you can use margarine instead of butter if needed, but keep in mind that the texture and flavor may be slightly different. No matter what substitutions you make, just remember that it will alter the taste, flavor, and texture of the cookies. Most importantly, make sure to measure your ingredients accurately and follow the recipe instructions closely.

Dry ingredients – In a bowl, combine the flour, baking soda, baking powder, and salt. And set aside. In the bowl of a stand mixer, with the paddle attachment, cream the butter with both brown and white sugar until well combined. Alternatively, you can do this in a bowl with a whisk.Pro tip – Do not overmix the butter and sugar as it can cause the cookies to spread too much which is why I prefer to use a bowl and whisk.

Add the egg and vanilla extract. Followed by the flour mixture. Use a rubber spatula to scrape the bottom of the bowl.Pro tip – All you need to do is combine well so resist the temptation to over mix these cookies otherwise they will spread too much. Finally, add chocolate chips or chunks and combine well. But do not overmix.Pro tip – Chop the chocolate into a similar size as the chocolate chips, larger chunks make the cookies delicate.

Cover the bowl with plastic wrap and chill in the refrigerator for 3 hours up to 48 hours.Pro tip – Chilling will prevent these cookies from spreading too much. It also gives the flour time to absorb excess moisture. Preheat the oven to 356°F / 180°C/ Gas Mark 4. You can line two baking sheets with parchment paper or a silicone mat for easy clean-up.Pro tip – Make sure the oven is well preheated before you bake or the cookies will spread too much. Use two spoons roll about 3 tbsp amount of dough into balls. Place the cookie dough balls on a baking sheet making sure to leave enough space for them to spread.Pro tip – these cookies do spread so they need at least about 3 inches of space on all sides per cookie.

Bake in the preheated oven for about 10 minutes. The outside will be lightly golden but the center will still be slightly soft.Pro tip – When baked these cookies do look doughy and underbaked. This is what makes them chewy so DO NOT OVERBAKE! Let cool for 5 minutes on the baking tray then transfer to a wire rack. The cookies will look puffed when just baked and they will wrinkle on top as they cool.Pro tip – Do not make haste to move the cookies from the baking tray to the cooling rack as they are still soft. They continue to cook on the baking tray and set as they cool.

Frequently asked questions

Ideas for serving your chocolate chip cookies

As an ice cream sandwich: Place a scoop of your favorite ice cream between two cookies for a delicious and indulgent dessert. With a glass of milk: There’s nothing quite like a classic glass of milk with a warm chocolate chip cookie. Serve them up together for a comforting and nostalgic treat. Crumbled over yogurt: Add some crunch and sweetness to your breakfast routine by crumbling a cookie or two over your morning yogurt. In a cookie jar: Keep your cookies fresh and easily accessible by storing them in a cookie jar on your countertop. Pack them for a picnic: Chocolate chip cookies are a perfect portable snack for outdoor adventures. Pack them up in a container along with some fresh fruit and sandwiches for a satisfying and easy-to-eat meal.

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The answer is simple: because these are the best. The perfect balance of ingredients gives these cookies to a whole new level of deliciousness. Plus, our recipe has been tried and tested to ensure that each cookie comes out perfectly every time. But don’t just take our word for it, try them out for yourself and see why these cookies are a must-have in your baking repertoire.

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