I’m not one to discriminate against a chocolate chip cookie but sometimes, a nice soft, chewy, and buttery cookie is just where it’s at.
Over the weekend, I finally found the time to do the baking I’ve been itching to do. Like some real, use up two sticks of butter baking.
It really helps when a certain someone takes some extra long naps and gives me a little extra time.
While I already have my fair share of cookie recipes in my recipe box, there’s always room for one more, right? Typically, my favorite kind of cookie involves nice, crispy edges with a chewy (even gooey) center. But for whatever reason, I was totally craving a soft, simple, buttery cookie.
When I was younger, my #1 favorite cookie that I’d get outrageously excited for when my dad bought them were the Keebler Soft Batch. My mom never liked that kind (she liked the crunchy ones) so the Soft Batch ones were a special treat just for me and my dad.
I wouldn’t necessarily say that these cookies taste like Soft Batch, but there’s just something about their texture that totally reminded me of them. Maybe I’m crazy. That’s still questionable.
So I’d say, if you’re more of a thick, chunky, crispy-edges chocolate chip cookie kinda guy/gal, then these may not be your thing. But if you’re all about the soft and chewy (or if you’re like me and don’t discriminate against any kind of chocolate chip cookie), then you’ve definitely got to give these guys a try.
THE Best Soft & Chewy Chocolate Chip Cookies
- Prep Time: 10 mins
- Cook Time: 9-11 per batch
- Yield: About 40 cookies
- 1 cup (2 sticks) butter, at room temp
- 1 cup light brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1-3/4 cups chocolate chips (I did half semi-sweet and half milk chocolate)
- Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
- Cream the butter and sugars together until light and fluffy. Add the eggs and vanilla, mix well.
- Sift the dry ingredients together and stir into wet batter, mixing thoroughly. Fold the chocolate chips into the batter.
- Using a small cookie scoop, place cookies on lined baking sheet about 2-inches apart.* Wet your hand with water and splat the dough out slightly for each cookie mound.
- Bake for 9-11 minutes. Remove from oven while centers are still slightly soft, and cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!
*I was able to fit 9 cookies on my standard cookie sheet without them running into each other. These cookies will spread a bit so be sure to leave extra room (I typically bake 12-16 on my standard baking sheet).
So tell me…what’s your absolute favorite kind of cookie EVER? Or, if you can’t decide, tell me your Top 3 (and feel free to link up your favorites – I always love finding new ones!)
My Top 3: