If I ever made a niche blog it would be about the chocolate chip cookie. I think I could fill a recipe book full of them. I love chocolate chip cookies the way Kel loves orange soda. If my love for chocolate chip cookies were an ocean, Lenny would have to take two airplanes to get across it.
Out of all the ways I make chocolate chip cookies, some versions in this blog already, browned butter cast iron chocolate chip cookie, pink velvet chocolate chip cookies, and coming soon great grandma’s oatmeal chocolate chip cookies, this one is by far my favorite. It’s the most used, consumed and shared.
A little tip from me to you that gets my cookies perfect every time? I use King Arthur Flour and it guarantees the most perfect texture. I love this stuff! It’s harder to find on the west coast but it’s made its way here in a few stores. I’ve found it at Target and smaller markets.
Why, you ask, do I love these particular cookies? I’ll tell ya.
- They are super soft! And not cake-y soft, not underdone soft, like creamy delicious dense soft.
- Plenty of chocolate chip to cookie ratio!
- Really easy and fast to whip up.
- The salty, creamy, real buttery, chocolate taste.
- Usually chocolate chips cookies don’t get better after a few days, but these do!
- Large cookie>small cookie
I could go on forever, baby.
But I won’t. I’ll let these pictures say it for themselves. You need to make these cookies and if you do, I promise you that all the problems in your life will go away. It’s that simple.
Soft Chocolate Chip Cookies
Look no further for the best soft chocolate chip cookie recipe ever. Real butter and jam packed with chocolate chips this will be your go-to cookie.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
Ingredients
1 cup salted butter, room temperature
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tablespoon vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 flour
1 package Ghirardelli chocolate chips, or 2 cups
Instructions
Preheat the oven to 375 degrees.
Cream the butter and sugars together for one minute on medium speed in a kitchen aid blender. Add in eggs one at a time and vanilla and continue to beat for one minute. Stop the mixer and scrape down the sides of the bowl and add the baking soda and salt and continue to beat for another minute and again scrape down the sides and mix for a few more seconds.
Add in the flour and beat on low until incorporated. Add in the chocolate chips and mix until dispersed evenly. Scoop out with a large cookie scoop and place on a cookie sheet at least two inches apart. Bake for 9-12 minutes.
Keywords: chocolate chip cookies, chocolate chips, cookie, easy, king arthur flour, soft cookie
Great recipe! BUT: Add salt! I am not sure if you used salted butter in yours, but because you didn’t specify, I used unsalted… everything was perfect otherwise. I just sprinkled some sea salt over these while they were warm, and they tasted fantastic. Oh, and I also made them eggless 🙂 Thanks for the recipe.
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Oh goodness! That’s an oversight! I put a 1/2tsp salt in my batter! Oh gosh, sea salt on top! yummy! Thanks for catching that! I’ll add it to the recipe now. Did you use a flax egg ?
I used apple sauce! 1/4 cup of apple sauce = 1 egg. It’s a great substitute to use when you want moist/chewy textures. I am too lazy to use flax eggs 😛 Glad salt WAS added… I started questioning myself: man, am I SUCH a salt craving monster!? Hehe. But no, really, perfect recipe. Thanks again
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My go to Cookie recipe! Thankyou ❤️
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