Monday, April 4, 2011

Soft, Chewy Chocolate Chip Cookies.

Earlier this week I realized I'd never posted a recipe for chocolate chip cookies.

Also, I've never made pie.

And I've recently discovered bits of flour, batter, and frosting in the crevices of my camera.

I think this officially makes me a food blogger.
If you like your cookies on the crunchy side with a slightly soft center, I recommend the pretzel M&M cookies I posted last year. It's a similar recipe, using shortening instead of butter, is boyfriend-approved, and has been my go-to recipe for years. 

But, if you're like me, and prefer a soft, thick, chewy, bakery-style chocolate chip cookie with an almost cookie dough-y center that melts in your mouth... this recipe is infinitely better.
And my new favorite.

This is the recipe Jenny from Picky Palate uses in all of her famous stuffed cookie recipes, except I threw in a half teaspoon of cinnamon in to make the chocolate chips really pop. I love the way cinnamon tastes in chocolate chip cookies. 
My knees nearly buckled when these came out of the oven. They were soft and gooey and perfect, like fancy gourmet cookies, but better

But instead of shoveling a hundred of them into my mouth like I wanted to, I loyally stacked them onto a plate, hunted down natural lighting in the middle of a rainstorm, and got cookie crumbs all over my camera and lens. 
Food bloggers. We're a crazy special bunch.

Soft, Chewy Chocolate Chip Cookies 

1 cup (2 sticks) butter, softened
3/4 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1 (12-ounce) bag of chocolate chips

Preheat oven to 350°F. In the bowl of an electric mixer, cream together the butter, brown sugar, and granulated sugar until well combined. Add eggs one a time and then the vanilla, until well combined.

In a separate bowl, sift together the flour, baking soda, salt, and cinnamon. Slowly add to the butter mixture and mix until just combined, scraping down the sides of the bowl as needed. Stir in the chocolate chips.

Drop by rounded spoonfuls (I used a cookie scoop) onto a cookie sheet sprayed with nonstick cooking spray and bake for 10-12 minutes, until cookies are done.

Source: Barely adapted from Picky Palate


  1. Fabulous photos-I can practically taste and smel them!!

  2. Ha, I can completely sympathize about the crumbs/flour that somehow finds its way all over your camera. The camera I use is my husband's from before we were married and I think he shudders every time I pull it out because it definitely gets more abuse from me lately than him.

  3. These cookies look so amazing! I've been drooling over them all day at work, now I finally get to make them!

  4. Too much flour. Made this recipe the other day since it came up on my Goggle search and as I was adding the flour I was thinking it would be too much but I put all 3 1/2 cups in there and the cookies came out like crap. Maybe there is a typo and there should be about 2 or 2 1/2 cups of flour but definately not 3 1/2.

  5. The amount of flour is always conditional on humidity and altitude. Some days I have to add more, other days less.

  6. I just did the recipe, and I thought the same thing about the flour. I went with it, though, and they turned out really well. I literally had like 40 cookies, so 35 are now in the freezer.

    We won't talk about the other five....

  7. These are fabulous. I have been on the search for what I consider the best chocolate chip cookie recipe and I think this is it! Thanks for sharing.

  8. Should not have been 3 1/2 cups ! 2 and 1/2 might work. They came out to floury and dry to piecess!

  9. I made these cookies vegan and a tiny bit more wholesome, without any sacrifice to flavor or texture! Here's my ingredient list:

    1 cup Earth Balance margarine, room temperature
    1 cup packed dark brown sugar
    3/4 cup "raw" turbinado sugar
    2 tbsp ground flax seeds + 6 tbsp water
    1 tbsp vanilla extract
    2 cups unbleached all-purpose flour
    1 1/2 cups whole wheat flour
    1 tsp baking soda
    1 tsp salt
    1 cup Ghirardelli semisweet mini chocolate chips

    I followed the recipe as written, plus one extra step. Whisk the flax and water together and stash it in the fridge right before you start beating the margarine and sugars - this will replace the 2 eggs in the recipe, so the flax needs a few minutes to absorb the water before adding it to the rest of the wet ingredients. Chill the dough between batches and allow the finished cookies to rest on the cookie sheet for a few minutes before transferring them to a cooling rack.

    Using roughly tablespoon-sized portions, this recipe made 55 incredible, perfect, delicious cookies. High five buddingbaketress for an awesome, easily adaptable chocolate chip cookie recipe!