The Best Soft Chocolate Chip Cookies Ever
Chocolate chip cookies have a magical way of bringing people together. But why stop at enjoying them alone? Consider pairing these delightful treats with a steaming mug of coffee.
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Servings: 12 Servings
Calories: 150kcal
Equipment
Ingredients
- 1 ½ cups all-purpose flour 6.75 ounces
- ½ teaspoon baking soda
- ¼ teaspoon sea salt but I always add a little extra for balance
- 8 tablespoons salted butter softened
- ½ cup white sugar I prefer raw cane sugar for its coarser texture and subtle molasses flavor
- ¼ cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 large egg
- ¾ cup chocolate chips I use a mix of chocolate chips and chocolate chunks for extra texture
- ½ teaspoon espresso powder (enhances the de
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). This ensures your cookies bake evenly.
Step 2: Combine the Dry Ingredients
- In a medium bowl, mix together the flour, baking soda, and sea salt. This step helps evenly distribute the leavening agent and salt.
Step 3: Cream the Butter and Sugars
- In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together until the mixture is light and fluffy—about 2 to 3 minutes. This process introduces air into the butter, making your cookies tender.
Step 4: Add Egg and Vanilla
- Incorporate the large egg and vanilla extract into the sugar mixture. Beat until well blended.
Step 5: Mix in Dry Ingredients
- Gradually add the flour mixture to the wet ingredients. Stir until just combined. You don’t want to overmix—this keeps the cookies tender.
Step 6: Fold in the Chocolate
- Gently fold in the chocolate chips (and chunks if using) along with the espresso powder. Make sure it’s evenly distributed.
- Step 7: Scoop and Bake
- Use a cookie scoop or tablespoon to drop cookie dough onto a lined baking sheet. Space them about 2 inches apart. Bake for about 10 to 12 minutes, until the edges are golden and the center is still soft.
Step 8: Cool the Cookies
- Once baked, take the cookies out and cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set up nicely.
Notes
Chill the Dough: For thicker cookies, chill the dough for about 30 minutes. This prevents them from spreading too much in the oven.
Use Room Temperature Ingredients: Having your butter and egg at room temperature aids in better mixing.
Don’t Overbake: Take them out when the edges start to brown but the centers look underbaked. They’ll continue to cook after being removed.
Experiment with Mix-ins: Feel free to toss in nuts, coconut, or even toffee bits for a unique touch.
Store in Airtight Container: Keep cookies in an airtight container to maintain their softness.