“Sometimes, a balanced diet is a cookie in each hand.”
Soft, gooey chocolate chip cookies are one of my guilty pleasures, and a couple years ago, I set out on a mission to find the world’s best, most foolproof chocolate chip cookie recipe. After trying out countless recipes that produced cookies that were too crunchy or too flat, I knew I had to find a recipe that made soft, chewy cookies every time.
I tried the recipes on the Tollhouse and Ghirardelli chocolate chip bags. The verdict? Delicious, but still too flat.
Next, I tried a recipe that used instant pudding mix as the secret ingredient for keeping the cookies soft. They were great, but not very convenient since I didn’t have pudding mix on hand most of the time. I also tried out some recipes that were a little more involved, like ones that required the dough to be refrigerated overnight or that called for unusual ingredients like cornstarch, but I still hadn’t found “the one.”
After quite a few other recipe trials, I happened to find this recipe. It was almost too simple, but I knew it was the winner as soon as the cookies came out of the oven. They were the softest, gooiest, most perfect chocolate chip cookies I’d made, and the recipe was the easiest one by far. Go figure! Since then, I’ve made them no less than a dozen times.
The recipe calls for melted butter, which is wonderful so you don’t have to wait for a stick of butter to soften for a few hours at room temperature. You don’t even need to refrigerate the dough before making the cookies. And my favorite part of all is that you just need a bowl and a spoon– no mixer!
Starting from the time you pull the ingredients out of the pantry to when you take the cookies out of the oven, they can be ready in 20-30 minutes. Enjoy!
- 3/4 cup unsalted butter (12 tablespoons), melted and slightly cooled
- 1 cup brown sugar
- 1/2 cup sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon espresso powder, optional (It just slightly enhances the chocolate flavor but is by no means necessary)
- 2 cups + 2 tablespoons all-purpose flour
- 2 cups semisweet chocolate chips, divided
In a large bowl, stir the melted butter and sugars until they are combined. Add the egg, egg yolk, and vanilla and stir until mixed.
Add baking soda, salt, optional espresso powder, and flour and mix until a dough is almost formed. Mix in 1 1/2 cups chocolate chips until the dough is just combined.
If desired, cover the dough and refrigerate for up to 24 hours, until you're ready to bake them.
Divide the dough how you choose (1/4 cup portions for 18 large cookies or 2 tablespoon portions for 36 smaller cookies). If you’re making large cookies, leave about 2 inches in between each. Use the remaining 1/2 cup of chocolate chips to press extra chocolate chips into the tops of each cookie dough ball.
Bake at 325 degrees for 13-15 minutes (large cookies) or 10-12 minutes (small cookies) until the cookies are just set and barely browned. The centers should be soft and a little puffy. Do not over bake. Let sit for 3-5 minutes before removing to a cooling rack.
Leftover cookies can be stored at room temperature for up to 3 days or frozen for up to 6 month in a storage container or ziplock bag.
12 tablespoons of butter is equal to 1 1/2 standard sticks of butter.