So, I have been on this kick of trying to create my recipe for things lately, from scratch. I soon severely want to be a food blogger someday. Like, a perfect one. I know the only way I will get there is through lots and lots of practice, so I’ve been experimenting with recipes like crazy. This post contains affiliate links, and I will receive compensation if you purchase after clicking on my links.
One thing that I wanted to try to create was a perfect chocolate chip cookie recipe. There are so many varieties of chocolate chip cookies out there, but I wanted a thick and soft chocolate chip cookie that doesn’t fall all apart when you eat it. I wanted it to have substance and also a great flavor. Well, folks, I have succeeded, and on the first try, too! Imagine that!
I’ve been baking cookies for many years, and these six kitchen tools are my absolute favorite for baking cookies. They make it so much faster and easier to bake up a whole bunch of cookies, and I would highly recommend them to anyone who loves to bake cookies.
These cookies are nice and thick, so soft that they just kind of melt in your mouth as you eat them, but they also hold their shape well and don’t get crumbs all over the place while you’re eating them. To me, they are absolute perfection!
Here’s how to make these perfectly thick and soft chocolate chip cookies:
Chocolate Chip Cookies
- 3 3/4 cup of all-purpose flour
- 1.5 tsp. baking powder
- 1.5 tsp. baking soda
- 2 sticks softened salted butter
- 2 cups light brown sugar packed
- 2 tsp. pure vanilla extract
- 2 large eggs
- 2 cups milk chocolate chips
- Preheat oven to 375 degrees.
- Line a cookie sheet with parchment paper, set aside.
- In a large bowl, combine flour, baking powder, and baking soda, set aside.
- With a mixer, cream together the softened butter and brown sugar until well combined.
- With the mixer on low, add in the vanilla and then the eggs, one at a time. Mix until well combined. The mixture will become light and fluffy.
- With the mixer on low, add in the flour mixture a little at a time until well combined. Don’t over mix. The mixture should be crumbly at this point.
- Gently stir in the chocolate chips, and the dough should come together better at this point.
- Drop rounded spoonfuls of cookie dough (I use a cookie scoop) onto a baking sheet lined with a parchment paper icon.
- Press each cookie scoop down with the back of a spatula to flatten it down, as these will not spread out in the oven. If you don’t flatten them down, they will hold their cookie scoop shape.
- Bake cookies for 10-12 minutes.
- Cool on a wire rack, transfer to an airtight containerized or freeze them later using this method.
This recipe makes approximately 38 cookie scoop-sized cookies.