Soft chocolate chip cookies
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.
- 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
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.
All images and content are © Kirbie's Cravings.
Recipe adapted from Lindsey Yeo's blog