A month ago, Saveur published this recipe for giant soft chocolate chip cookies. The cookies looked so thick, fat and delicious, I immediately bookmarked it.
The key to soft chocolate chip cookies is a lot of butter. This recipe calls for a European butter, or similar butter with a high fat content.
When I was shaping the dough into a ball, it felt like I was molding whipped butter. The batter is definitely butter heavy.
I followed the recipe exactly, so I was surprised when on my first sheet of cookies, half of them had fallen flat, looking thin and melted. My second tray was even worse, I think because they had been sitting around waiting to go in the oven, so the dough was even less firm. I’ve never had a problem with flat cookies before so I’m not sure what happened. But very few of my cookies came out pretty. And none of them came out to be as puffy as the ones pictured in Saveur’s recipe. (Update: Thanks to some sharp readers, I realized I misread the recipe and used 12 oz of butter instead of 12 tbsp..basically double the amount! Eek. No wonder my cookies spread so much.)
Taste-wise, I enjoyed the cookies. They were crispy on the outside and nice and soft on the inside. I actually liked the misshapen thin ones because they had a crispier exterior. I liked how these tasted, but unless I figure out how to make them puffy, I wouldn’t make these for guests.
To view the original recipe, click here.
Soft Chocolate Chip Cookies
- 2 1/8 cups all-purpose flour
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 12 tbsp unsalted high-fat or European-style butter
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 cups dark or bittersweet chocolate chips
- Preheat oven to 325°F. Position the oven racks in the middle of the oven. Line baking sheets with parchment paper.
- In a medium-sized bowl, sift together flour, salt, and baking soda. In a stand mixer, cream together butter and sugars until well combined. Add the egg, egg yolk, and vanilla, and mix to combine. Add dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.
- Scoop approximately ¼ cup of the dough for each cookie. Roll into balls and place them on the baking sheets. Bake the cookies for about 15 minutes, rotating the pans halfway through. The cookies are done when the edges of the cookies are golden and slightly crisp and the middles are slightly soft.
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.