I told you about my favorite soft chocolate chip cookies recipe a few weeks ago.  I bake it often and it's one of my favorite recipes. After my post, Michelle of Une-deux senses introduced me to another soft chocolate chip cookie recipe. 

The recipe looked so promising that I decided to try it out to see how it compared to my favorite soft chocolate chip cookie recipe.

The dough, like most cookie dough, was easy to put together. I didn't even use a mixer. Of course I didn't carefully read the recipe, so I didn't realize I was supposed to refrigerate the dough overnight until I got to the step. Normally I don't have patience to refrigerate dough for so long, but since I had already gotten so far, I had no choice but to wait.

The next morning, the dough was hard, making it hard to scoop up and shape. I expected the dough to flatten out when baked, much like the beautiful little cookies Michelle made, but my cookies barely flattened, instead remaining puffy.

I don't mind puffy cookies, but the cookies I made didn't take much of a cookie shape, instead the final result was very similar to the raw cookie dough.  The cookies did come out nice and soft. I liked these cookies, but I still like my other recipe slightly better. I only made half the amount, so I don't know how long these cookies stay soft since they were all gone the same day. This is a pretty good recipe though and it's one I would make again. I'll have to figure out how to make them come out prettier next time.

Soft chocolate chip cookies (adapted from Lindsey yeo's blog)

Ingredients

360 grams all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon cinnamon
½ cup unsalted butter
½ cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups semisweet chocolate chips (12 ounces)

 Directions

1. Combine flour, baking soda, salt & cinnamon in small bowl.  Melt butter in a large bowl on low in the microwave, or on the stove if you feel like getting a pan dirty.  Add granulated sugar, brown sugar and vanilla extract & whisk until smooth, with your hand. seriously.  Add the eggs, one at a time, beating well after each addition. Gradually stir in flour mixture with a spatula.  Stir in chocolate chips.  Stick it in the fridge overnight.

2. Preheat oven to 375?f.  Drop by rounded tablespoon onto baking sheets lined with parchment paper.  Bake for 9 minutes or until light brown around the edges.  Transfer to paper towel on the counter to cool.

Makes about 5 dozen.

 

   

2 Responses to “Soft chocolate chip cookies”

  1. Lauren at KeepItSweet — October 5, 2010 at 5:29 am

    i usually prefer chewy but soft chocolate chip cookies definitely work!

  2. Kirbie — October 5, 2010 at 2:15 pm

    I love soft ones and chewy ones. I like them all!

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