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 the 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
Ingredients
- 360 grams all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- ½ tsp cinnamon
- ½ cup unsalted butter
- ½ cup granulated sugar
- 1 cup packed brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips 12 ounces
Instructions
- 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.
- 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.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I love soft ones and chewy ones. I like them all!
i usually prefer chewy but soft chocolate chip cookies definitely work!