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Excellent Recipe for Soft Chocolate Chip Cookies

Updated on July 20, 2017
StephanieBCrosby profile image

Stephanie Bradberry is an educator herbalist, naturopath, and energy healer. She loves being a freelance writer and whipping up recipes.

This recipe requires a little more time and patience, but as Alton Brown from the Food Network always says, “Your efforts/patience will be rewarded.” How to describe what makes this recipe and these cookies the best? Here’s some reasons in no particular order: 1) It is adapted from a recipe seen on America’s Test Kitchen, 2) My mother refuses to share any of hers with her own grandchildren, as cute and precious as they are, 3) My ex-husband—not known to be a chocolate chip cookie lover—eats as much, if not more, of them as I do and will even take the last one, 4) My sister hides them from her husband and daughters whenever I give them to her family to share (advance notice always goes to my brother-in-law, but my sister is evasive), and 5) As a self-proclaimed connoisseur of chocolate chip cookies, I have not tasted anything better.

Left half: Chocolate chip
Left half: Chocolate chip | Source

Fast Facts:

  1. Active prep time: 5 minutes
  2. Inactive prep time: 9 minutes
  3. Yields approximately 28 cookies if using rounded teaspoon
  4. Bake at 375 for 11-14 minutes

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Ingredients:

  • 14 tablespoons unsalted butter (a lot, but hey the cookies have to become good somehow)
  • ½ cup white sugar
  • ¾ cup brown sugar
  • 1 tsp salt
  • 2 tsp vanilla extract
  • 1 whole egg + 1 egg yolk
  • 1 ¾ cups flour
  • ½ tsp baking soda
  • 1 ¼ cup chocolate chips

Melted butter in measuring cup
Melted butter in measuring cup | Source

Directions:

1. Melt the butter in a microwave safe measuring cup (about 60-70 seconds if not at room temperature)

Upturned metal bowl with rubber bottom. Easier for all the whisking.
Upturned metal bowl with rubber bottom. Easier for all the whisking. | Source
Batter before the first whisk
Batter before the first whisk | Source
Batter after all whisking is done. Before the addition of flour, etc.
Batter after all whisking is done. Before the addition of flour, etc. | Source
Batter after incorporation of flour and baking soda
Batter after incorporation of flour and baking soda | Source

2. In a large metal bowl whisk together sugars, salt, vanilla extract, and eggs.

(Here’s where the bulk of the inactive prep time comes in).

3. Let the mixture stand for three minutes and repeat two times (I take this time to line the cookies sheets with parchment and Preheat the oven to 375 degrees Fahrenheit)

4. Add flour, baking soda, and chocolate chips to the wet mixture.

5. Stir to combine evenly.

6. Using two teaspoons, round off batter so you have three evenly spaced mounds towards the top of the sheet and three towards the bottom. If you use teaspoons and not tablespoons, you can fit two extra cookies on the sheet between the rows. (Spacing is crucial because they cookies do spread a lot).

7. Bake 11-14 minutes.

8. Let cool for two minutes. Then transfer to paper towel lined platter. 

Changes to Original Recipe/Tips:

  • I don’t remember the show specifying the type of butter. But if you use salted butter, do not add the salt listed or else you will have saltlicks instead of cookies.
  • The original recipe called for browning some of the butter. This was more labor intensive, added a slightly nutty flavor, but nothing to write home about considering the use of a pan and high risk of burning the butter.
  • Do not measure over the bowl. You can potentially add too much that you can’t take back out.
  • Use the left over egg white for later cooking in an omelet or something else.
  • I use unbleached flour to make me feel better about all the butter that goes into the recipe.

  • I eyeball 1 ¾ cups of flour—I know baking is a science, but when I measured the exact amount the dough was a little stiffer. While the cookies were soft, it was almost too fluffy and cake-like for me. Doing a little less, very little, results in a cookie that is slight crunchy on the outer rim (still soft though) and soft and chewy in the middle: the best of both worlds. Also, it seems like there is a hint of a butterscotch flavor.
  • I recommend semi-sweet chocolate chips. But I have done a mix of semi- and bittersweet: it provides a nice surprise and more complexity of flavor.
  • On the show they said they stumbled upon the wait time when one of the testers took a phone call and starting whisking again. His cookies tasted better than the other versions.
  • I switch to a spoon after whisking in the flour (I add it in about thirds or else it can become unmanageable) because the batter just gets stuck in all the tines.
  • The original recipe called for baking one sheet at a time (it took forever it seemed like to get through all the batter). They showed what the cookies looked like (unevenly browned) if not. I just rotate the placement of sheets midway through the cook time and have had no problem: top goes to the bottom rack and vice verse.
  • When baking, check the edges of the cookie for doneness. If the whole cookie is golden or brown, it will be overdone by the time you take them out due to carryover cooking.
  • The paper towel I find wicks away some extra butter and condensation if some cookies are still a little too warm.

Other Baking Recipe

For my other cookie recipe:

Cranberry orange cookies

Comments

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    • StephanieBCrosby profile imageAUTHOR

      Stephanie Bradberry 

      7 months ago from New Jersey

      Barbara, thanks so much for reading and commenting. Your advice is simply hilarious. I'm glad that even without smell-o-vision you felt you were right there with me!!! Glad you enjoyed.

    • RNMSN profile image

      Barbara Bethard 

      7 months ago from Tucson, Az

      oh Stephanie you write so well I was there in your kitchen with you! also please anyone even ex'es know better than to take the last one:) well on the other hand you created the cookie monster eh? heres a hint for when you come forward a couple or three decades steph...cookies keep them coming through your front door....yes one day you will want that door slamming over and over ad nauseum/thanks for a wonderful recipe and hub!

    • StephanieBCrosby profile imageAUTHOR

      Stephanie Bradberry 

      6 years ago from New Jersey

      Hello Journey*. No problem. I like sharing where I can. I also prefer soft baked versions of cookies.

    • Journey * profile image

      Nyesha Pagnou MPH 

      6 years ago from USA

      Thanks for the great recipe. I prefer soft baked cookies.

    • StephanieBCrosby profile imageAUTHOR

      Stephanie Bradberry 

      6 years ago from New Jersey

      Hello ishwaryaa22. I am glad you found this recipe enjoyable. I had no problem sharing this everyone! It's always great to see everyone's take on common recipes and favorites.

    • ishwaryaa22 profile image

      Ishwaryaa Dhandapani 

      6 years ago from Chennai, India

      Tasty Recipe! Thank u for sharing your recipe with us! very Useful! Vote Up.

    • StephanieBCrosby profile imageAUTHOR

      Stephanie Bradberry 

      7 years ago from New Jersey

      Maggie.L, I hope you do try this recipe soon. You will definitely be hooked.

    • Maggie.L profile image

      Maggie.L 

      7 years ago from UK

      A super hub. These look delicious. I must try this recipe out with my daughter who loves baking.

    • StephanieBCrosby profile imageAUTHOR

      Stephanie Bradberry 

      7 years ago from New Jersey

      Thank you, Sun-Girl. I figure why keep the goodness all to myself.

    • Sun-Girl profile image

      Sun-Girl 

      7 years ago from Nigeria

      Interesting article you actually shared in here stephy which i enjoyed.

    • StephanieBCrosby profile imageAUTHOR

      Stephanie Bradberry 

      7 years ago from New Jersey

      ColibriPhoto, thanks for the kind words. I usually can't wait for Sundays to see what the show will tackle next. I always augment recipes after making it the way suggested the first time.

    • ColibriPhoto profile image

      ColibriPhoto 

      7 years ago from Quito, Ecuador

      Nice article and recipe. I too am a America's Test Kitchen fan. I especially like the extra tips you added at the end. I never prepare a recipe as it is written, I always have to modify it to fit my taste. Keep up the good work.

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