Soft Baked Chocolate Chip Cookies
I know I posted a chocolate chip cookie recipe not too long ago but who can ever have too many chocolate chip cookie recipes, really, (and in all honesty this one is my favorite now). I will forever and always love chocolate chip cookies, maybe because my mom made them for me when I was little girl and I would come home from school and smell fresh baked bread or fresh baked chocolate chip cookies and no matter how my day had gone that day it got a whole lot better coming home to the smell of fresh home baked goodness so I love them forever and always. I came across this amazing recipe and I am in LOVE with it, honestly I found it a couple months back (from one of my favorite cooking blogs www.melskitchencafe.com) and seriously I bet I have made them over 30 times and that is not an exaggeration. I know kind of bad hugh?? at least there are ten of us living in this house so I don’t eat them all by myself, unless it’s been a really long day and then I hide in my pantry, lock myself in, and eat as many as I want and I don’t share if I don’t want to (really they are that good). I don’t know what makes the difference but this recipe uses baking soda and baking powder and there are 2 tsp’s of vanilla in it, plus I use my Himalayan pink salt in this recipe and the whole thing just about spells divine. Okay enough talking here’s the recipe so you can start baking.
- 2 sticks of butter softened at room temperature (this is important the butter needs to be soft, believe me I've tried doing it without). The cookies will turn out better if you use room temp. butter.
- 3/4 cup granulated sugar
- 3/4 cup of brown sugar
- 2 large eggs
- 2 teaspoons of vanilla (I love the Kirkland (Costco) brand of vanilla, it is so so good but you can use whatever kind you like).
- 3 cups of flour (I really like the organic unbleached un-enriched white flour, it's more healthy and it tastes better in my opinion). Costco sells a brand that I posted about, search flour on my site if you want a picture, and Wal-mart sells a brand that is unbleached but enriched (it's a Montana brand). But any white flour is fine.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt (I use the Himalayan pink salt, try it, it is so good)
- 2 cups of chocolate chips (I love using 1 cup of bitter sweet Ghirardelli chocolate chips and 1 cup of the Kirkland brand of semi-sweet chocolate chips or Nestle chocolate chunks).
- *I added my 2 bits about brands or kinds of things I like but you can use whatever you like these are just my suggestions after trying out the recipe lots of times.
- Preheat your oven to 350 degrees F.
- In a large bowl or in a stand mixer, cream together the butter, granulated sugar, brown sugar, eggs, and vanilla, beat for about 1-2 minutes until the batter is creamy and light in color. Add the flour, baking soda, baking powder, salt and chocolate chips. Mix until combined. I mix until it is barley combined you don't want to over mix the cookies at this point, I think it helps keep them soft and chewy when you don't over mix them.
- shape cookies into 2 inch balls or use a cookie scoop, I posted about my cookie scoop you can see the link in this post. Drop onto cookie sheet (I always use parchment paper) but you can just put them straight on a cookie sheet too.
- Bake for 8-9 minutes until the edges are just set and the middles are still light and fluffy. Let the cookies rest on the baking sheet for a couple minutes before removing to a cooling rack, to cool completely.
Here is the link to the cookie scoop post I did about the cookie scoop I use when I make cookies. And sorry, I for some reason don’t have a picture of the cookies after we baked them… I guess we eat them so fast every time that I never get a picture. I’ll try and get one next time I make them.
*These cookies freeze great for school lunches or for a fast pull out treat when you need to take a treat to a party or get together. I love freezing them and having them ready to go for whatever, whenever I need. A couple weeks ago one my daughter’s friends had, had a bad day at school and she wanted to take her some treats so we pulled these out of the freezer and put them on a plate in less than 2 minutes flat. And if I send the kids with a treat in their lunch, we just pull one of these babies out of the freezer and we are in business, another reason why I love them.
November 2, 2015 @ 6:44 pm
Do you bake the cookies first and then freeze them or freeze the dough?
November 3, 2015 @ 10:30 pm
Crystal, I do both, I often bake half the batch and then put them in a zip lock sack and throw them in the freezer so they are ready for school lunches and then the other half of the batch I will use my cookie scoop to scoop the dough onto a cookie sheet and then I will freeze the dough on the pan so it keeps it’s nice ball shape as it freezes. As soon as the dough is frozen I take them off the pan and put them in a zip lock and store them in the freezer. When I am ready to bake the dough I have frozen I pull it out and put it on a cookie sheet, If I have time I let them thaw just a little but if I need them for something quick I just throw them in the oven and bake them like I do when they aren’t frozen. I hope all that makes sense let me know if it doesn’t.