Soft Choc Chip Cookie Recipe
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This chocolate chip cookie recipe was first published on March 24, 2020 when things in the world were strange and uncertain. I deemed it a virtual hug in the form of my favorite, gooey chocolate center, crisp caramel edges, warm and cozy chocolate chip cookies. Since that time, they have gained many fans. Check out the reviews and comments below to see why you should make these today!
Baking these cookies for the right amount of time is key to their chewy + crispy texture. Look to the edges of the cookies (not the centers). The cookies are done when the edges are light golden brown. The centers will still be very pale and soft.
50 years of searching and I've finally found THE chocolate chip cookie recipe. My daughter is an accomplished baker and she agrees. I followed the recipe and instructions to the letter and they came out perfectly. We are still puzzling over how they can continue to brown out of the oven, but they do!
To make your chocolate chip cookies look extra polished (you know there are few things that Instagram loves as much as a beautiful cookie shot), just press a few chocolate chips into the tops of the dough balls right before they bake.
I followed the recipe directions to the letter and used high end chips. This was a crowd pleaser with delicious results. Will use this recipe going forward for the chewy cookie fans. Amazing! Thank you all for your reviews and comments glad I listened and gave it a shot.
Over all my years of baking cakes , pies , stroodles , donuts , breads and cookies this is the best recipe for chocolate chip cookies I have ever tasted! It was a perfect amount of sweetness and I now feel like I want to eat 1 every day! The only thing is that the batch of cookie dough was MASSIVE - and so I had to keep a lot of it in my fridge. I hope you release many more recipes and I would really appreciate it if you could do a pineapple upside down cake? Thanks for reading!
50 years of searching and I've finally found THE chocolate chip cookie recipe. My daughter is an accomplished baker and she agrees. I followed the recipe and instructions to the letter and they came out perfectly. We are still puzzling over how they can continue to brown out of the oven, but they do!
I totally agree with you. The recipe is delicious the cookies are delicious. But way to much chocolate chips. And I used half semi sweet and half dark chocolate and it was still both too much chocolate and too sweet. Next time I make this recipe I'm cutting back a full cup of chocolate chips. So instead of 2.5cups I'm only going to do 1.5 cups
Made these yesterday for a trial run before I make them for my friend's birthday this week cause he requested "crispy edged, but chewy center chocolate chip cookies" - per my coworkers, who are my personal guinea pigs when it comes to new recipes - they were "perfect!" Crispy edges but chewy center is very apt. Didn't have a full 2.5c of chocolate chips, so I subbed in some cinnamon chips which I needed to use up anyways, nor did I have flake sea salt - used coarse sea salt (all my grocery stores have limited stock - thanks Covid :/ ) Also used dark brown sugar. They were absolutely amazing! Thanks for the recipe!
i have been searching high and low for the perfect chocolate chip cookies, i make them often and they never come out as good as i would like but these, these are the best cookies i have ever made. even my grandma thinks so lol. thank you for sharing your delicious recipe!
Hi Ter - I'm so sorry to hear that! I know it's so disappointing when recipes don't turn out the way they are described. My guess would be either that 1) the butter needed to be creamed for a bit longer to get it to a really soft, fluffy consistency or 2) and more likely, I'd guess that there was too much flour in the batter. Did you measure the flour by weight? It's easy to compress flour using a measuring scoop to scoop it directly from the container or bag, and that might lead to a more thick, cake cookie. I hope that helps!
These cookies were amazing and what I've been searching for - crispy on the outside and chewy on the inside. I made no adjustments to the recipe - weighing the ingredients makes all of the difference. Thank you for sharing! This will be my new go-to recipe.
Wow I just made these and they turned out amazing! Exactly how I was hoping they would. They had wonderfully crispy edges and a soft gooey center. They had a nice chew and amazing flavor. I am so happy with this recipe. Thank you for sharing it!
My husband and I have been on the hunt for the best chocolate chip cookie for YEARS. We have made all the recipes, all. I stumbled across yours during quarantine and made it 3 times in two weeks, that is how much we love these cookies! I used dark brown sugar because it is all we had and they are magnificent, I will try them with light brown sugar as well to see if they are even better. THANK YOU.
I have been trying to create a CCC for years that have a carmelized edge and a chewwy center, This is the closest I have come. I was thrown bit about the light pack cup of brown sugar which my measurement table say is 125 gr but in my measuring cup came out to 200 grams, I scoop first then weigh, so I hesitated and split the difference and put in 160 gr brown sugar. They turned out exactly as i had hoped. The edges are like toffee and the centers are soft and chewy. Tapping them on the counter when I took them out took the air out and deflated them perfectly. I added butter roasted pecans to the mix too as my wife and I both love pecans. This is going to be be my go too recipe from now on, my search is over.Ive been experimenting for 35 years with so many recipes promising this kind of cookie and trying on my own with every variable imagined and I am happy to say I am done, I am finally set. Thank you so much.
Wow, delicious! Made them for a second time tonight cause I'm loving this recipe. Kept out the salt since I'm not into sweet salty cookies and tried adding white chocolate chips , and yes, this is it! Thanks for a great recipe!
I've been looking for this kind of chocolate chip cookie for so long, and I have finally found it! Chewy, crispy, and so delicious. I divided the recipe into thirds and made just a partial batch and it still turned out fantastic and made around a dozen and a half cookies!
The tips on not over-mixing, refrigerating the dough, tapping the pan on the counter, knowing when to take them out if the oven, and letting them cool on the pan to finish cooking were so helpful and what really sets this recipe apart. It's not just a list of ingredients but it actually teaches you how to make an amazing cookie!
These cookies are AWESOME!!! I got frustrated trying to make cookies because they never came out right. ( I'm sure it was me?). But after finding this recipe I have regained the confidence to bake cookies again?. Thanks so much, you even have my daughter (who hates CCC) love them!!! ??????
Awesome recipe! I followed recipe except l replaced 4 table spoons of butter for my homemade almond nut butter to cut a bit of the dairy. I have done this with other recipes that call for dairy butter. It adds a good texture to cookies. My husband had 4 cookies after dinner. Winner. Will never try another chocolate chip recipe again. Added walnuts . yum
Great recipe! Definitely keeping this one in the books. Makes many, many cookies: I halved the recipe and got about 40 - 2.5" cookies from the half batch!Trust the bake time, even if the edges are only slightly brown. I thought they weren't brown enough on the edges to take out (they were only slightly a different colour than rest of cookie) and then ended up overbaking a bit. Still great though!
I just want to say Thank You for developing this recipe. I have searched and tried for years to find the recipe that makes perfect chocolate chip cookies; none have delivered until now. You hit all the marks: crispy edges, soft gooey interior, texture spot-on (not cakey, not crunchy), buttery not overly-sweet dough flavor balanced by semi-sweet chips and needed salt component. In addition, your recipe is not complicated, doesn't involve an unreasonable wait time, is adaptable (I added chopped walnuts, which for me complete the perfect chocolate chip cookie). I love that you give pointers for freezing- I froze some of the dough I made the first time after tasting those cookies come out perfectly and realizing I could have more of them fresh next week instead of trying to make them last in a container for that long. I appreciate all the explanations for the why of different sugars, softening the butter, etc. In addition, your recipe uses easy-to-find ingredients (ok, maybe not that fancy salt you recommended sprinkling on top at the end, but you also clearly state that step is completely optional).
I have saved your recipe, bookmarked, printed it, and sealed a hard copy of your recipe in a plastic sleeve. If society collapses and the internet is lost, I will still have a copy of your recipe, and those cookies will carry me and my loved ones through almost anything. Many thanks for being the one who saw the need for this recipe, answered the call, and then shared it.
Yes! Aged cookie dough always takes on additional flavor. To be honest, I haven't tried it with this recipe, so I'm not sure if it will affect the texture. I really set out to make this a cookie that didn't require a long rest time. But it's definitely worth a shot! If you try it, I'd love to hear how it goes.
So, every recipe online tells you it's the best. And the are about 20 thousand chocolate chip cookie recipes online. But, the many positive comments convinced me to give this recipe a try, though I knew the amount of flir was too much.Well, you proved me wrong on that. Even my daughter, who's been baking since she could stand up, was amazed and impressed that a recipe that isn't obviously unique, truly makes a perfect chocolate chip cookie. Thanks for this!! 2b1af7f3a8