These are the softest Chocolate Chip cookies you'll ever eat! They have that classic, traditional taste you expect, but are superbly moist and light, not heavy or overly chewy! Just a dream to eat! In fact, they'll be gone so fast, you'll think you dreamed them up!
They have the perfect balance of delicate softness with the right amount of "chewy" you want in a cookie! Not too much, not too little. The sweetness and buttery flavor is perfectly balanced, making this recipe a classic, keeper!
My daughter is the culprit .. er source of this recipe for me! She makes these ALL the time! She found them over at Sweet Cake Mama and I'm glad she did! They really are wonderful! Sometimes with chocolate chips, sometimes with chocolate candy pieces! during the summer we even used them to make ice cream sandwiches. It's just a fantastic, classic, never to disappoint cookie that is perfect for any cookie plate!
Jan's Tip: Got holidays coming up? What about substituting fun things like: Chopped Ande's Mints, Crushed Peppermint candies, Caramel Bits Candy Corns, Use your imagination!
Yield: 2 Dozen cookies approx. depending on size
Perfectly Soft Chocolate Chip Cookies
These are the softest Chocolate Chip cookies you'll ever eat! They have that classic, traditional taste you expect, but are superbly moist and light, not heavy or overly chewy! Just a dream to eat! In fact, they'll be gone so fast, you'll think you dreamed them up!
prep time: cook time: total time:
ingredients:
2 sticks butter
1 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking soda
3 cups flour
2 cups chocolate chips (optional: candy pieces, toffee pieces, caramel pieces, Chopped Andes Mints
instructions
1. Preheat the oven to 375 degrees.
2. In a mixing bowl with mixer, cream butter and sugars together until light and fluffy.
3. Add eggs and vanilla and mix until just combined.
4. Mix in the salt and baking soda.
5. With the mixer on low, add all three cups of flour. The mixture will become crumbly, this is ok! It will come together as you continue to mix it. As soon as it starts to come together, mix on med-high for about 45 seconds, then stop.
6. Add in the chocolate chips (or optional ingredients) and mix until evenly distributed.
7. Using a cookie scoop (about 2 tablespoons) form balls and place on cookie sheet.
8. Bake for 8-10 minutes or until the tops are slightly brown.
9. Remove from oven, they will continue to bake on the cookie sheet while they rest on the pan, so they won't "over bake" in the oven! Let the cookies rest/ cook on the pan for 10 minutes before removing to a cooling rack.
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