The Best pinch of yum chocolate chip cookies
These fluffy chocolate chip cookies are to die for! There’s no need to chill out in this case. A simple batch of chocolate chip cookies that’s just as delicious as ever!
Greetings to all the cookie lovers in the world!
We were designed for a moment like this.
My favourite chocolate chip cookie of all time are these soft, thick, bricks of chocolate chunks and buttery dough cooked into a hefty, milk-loving cookies.
When we lived in the Philippines, I accidently discovered my new favourite cookie recipe. The recipe is two years old, but if you want to look, click here..
And let me just say that everything I do is motivated by unplanned occurrences, including malfunctioning freezers, shortage of ingredients, and my strong predisposition towards lethargy. Everything, even these cookies.
So, in fateful 2012, I was trying to prepare chocolate chip cookies in 90 degree Cebu, Philippines. It was pure Pinch of Yum must-have-the-food-now logic. I had melted butter from sitting on the counter for three seconds, no brown sugar, and too much flour. I next baked the unintentional cookies in my oven, which required a FIRE and a MATCH to ignite, and had NO TEMPERATURE MARKINGS other than the digits 1–5. How did I do anything? Sage and I are both laughing out loud.
Laughing out loud with my dog now.
See you later!
When it comes to chocolate chip cookies, few things compare to these.
So, were we? We were about to count how many cookies I’ve consumed in the last two weeks only to perfect this recipe (censored).
Loved the old Perfect Chocolate Chip Cookie recipe, but was also annoyed by it. So why only half the butter needs to be melted? Doesn’t melting it ALL work? And why the brown sugar? Is it? How irksome is the author of the recipe? The wonderful news is now!
This updated 2015 version is comparable to the original, but more easier and more sensible.
Let’s call it rational laziness. No, not THAT reasonable. You may need to find another blog if you want sensible cookies.
This gorgeous sugar and butter beauty defies logic.
Bjork, Sage and I are all making an effort to eat healthier.
As a family, we’ve been preparing healthy meals like salads, stuffed peppers with magic green sauce, and magic green sauce for a few weeks. Vegetables are one of my favourite foods, and I eat a lot of them.
The one item I can’t live without, though, is a warm, thick, soft chocolate chip cookie served with a tall glass of milk.
If you’re going to eat a cookie today, tonight, or whenever, please make it count.
What I’d like to see is a soft cookie that’s enormously large yet always soft, buttery, chock-full, and wonderfully soft (did I just mention that?).
Ohhhh! I’m talking about you, my dear friends!
Isn’t Mom a fan of cookies, too?
DAMN we’re just so selfless. I can’t get enough of this moment.
best soft chocolate chip cookies
These are THE BEST soft chocolate chip cookies you’ve ever tasted. There is no need to chill. Simply said, these are ultra-thick, soft, and classic chocolate chip cookies!
- The butter should be salted to 8 tablespoons.
- 1/2 cup sugar, white (I like to use raw cane sugar with a coarser texture)
- 1/4 cup brown sugar, light, tightly packed
- a teaspoon of vanilla bean paste
- The yolk of one egg
- All-purpose flour, about 1 1/2 cups (more if necessary; see video)
- A quarter teaspoon of baking soda
- a quarter teaspoon of salt (but I always add a little extra)
- 3/4 cup chocolate chips (optional) The chocolate chips and chunks are a blend of chocolate chips and chocolate chunks.
- The oven should be preheated to 350°F. To melt the butter, put it in the microwave for about 40 seconds. As long as the temperature isn’t too high, it’s fine.
- Beat the butter and sugars together in a stand mixer or with electric beaters until light and fluffy. Using a low-speed mixer, beat in the vanilla and the egg for about 10 to 15 seconds, until they’re just blended (if you beat the egg for too long, the cookies will be stiff).
- 2 tsp flour 2 tsp baking soda Blend until crumbly. Press the crumbles into a dough with your hands. It should form a large, manageable ball (between “wet” and “dry” dough). Mix in the chocolate chunks with your hands.
- Place 12 large balls of dough on a cookie sheet (or 9 for HUGELY amazing cookies). 9–11 minutes until puffy, dry, and golden. Friends, DON’T OVERBAKE. This is probably listed on every cookie recipe, but it is crucial for soft cookies. Take them out even if they look unfinished (see picture in the post). Pale and fluffy.
- Allow them to cool on the pan for 30 minutes (I mean, okay, eat four or five but then let the rest of them cool). They will sink and become the best dense, buttery, soft cookies ever. Keep them soft in an airtight container. I often freeze them.
QUESTIONS ABOUT CHOCOLATE CHIP COOKIES
Why are my cookies bloated?
This usually means the dough is overly floury and won’t spread. Always weigh your flour accurately (spooning it in to the measuring cup vs. scooping from the bag). Since you can always add extra flour, don’t overdo it at first. See the video in this post for reference!
Why did my cookies flatten?
1) Melt the butter, 2) add enough flour, and 3) don’t overbake. If the dough is moist and adheres to your hands, add extra flour. A few tablespoons at a time typically gets it there. See the video and the cookie chart below for reference!
Can I freeze cookie dough?
Yes! Make balls out of them, freeze them on a sheet pan, and store them in a freezer bag until you’re ready to cook. They should be thawed before baking on a sheet pan covered in aluminium foil
Can I make gluten-free?
If you try it, I’m sure you could! Your best bet is likely to be a 1:1 gluten-free flour that you already use regularly. It would be great to hear how things go.
How should I keep baked cookies?
In an airtight container at room temperature for 3-4 days or in the fridge for a week, the cookies will keep well for several weeks. We prefer to store them in the refrigerator to keep them fresh!