The Best Soft Chocolate Chip Cookies You’ll Ever Have
Is your mouth watering yet for some milk and I bite of these amazing cookies?
Here’s a little confession; when I get very anxious I will do one of two things. Sometimes both. One; would be deep cleaning my apartment, two; I would cook or bake something with whatever is available in my pantry. I live by myself so I don’t normally make elaborate meals because I just get so many left overs from it. But when I’m feeling this way, it just doesn’t matter.
So today, I started feeling anxious out of no where. Who knows from where or why. But I only noticed because my cleaning OCD was very heightened today.
I also thought; It’s really been a long time since I’ve made my favorite chocolate chip cookies. This recipe is a mutt of all chocolate chip cookies out there, and quickly became my favorite as I love gooey cookies that could almost pass as cookie dough or a cake!
They’re fairly simple and I takes probably a total of 35 minutes from start to finish.
So, let me show you how it’s done!
- An egg
- Baking soda
- All purpose flour
- Brown sugar
- Corn starch
- Semi-sweet milk chocolate chips
- Dark chocolate bark, chopped
- Butter, cold and cubed
OK! Preheat your oven to 400°F and get your giant mixing bowl ready.
If you haven’t gotten the idea yet, these bad boys are HUGE. This recipe makes a total of FOUR cookies. Yep that is it! I’ve tried making more out of the same batch and I found them not as chewy and it was easier for them to be harder. So if you’re wanting to make more than 4 cookies, make sure you have some extra baking pans.
In the mixing bowl, add your cold cubed butter, brown sugar and regular sugar. I like to leave the mixer on low, but for abut 5-6 minutes! This way it just becomes so so creamy.
Once it looks mega smooth, plop your egg in and mix thoroughly.
Looks goopy? Perfect.
Add the flour, baking powder, corn starch and salt. Just until incorporated.
For the chocolate chip part, I like to use semi-sweet chocolate chips and chopped dark chocolate bark. I find the bark just gives it that much more oomph in the taste and looks department.
And who doesn’t love a good looking cookie?
Mix these in lightly. Use Mr. Spatula.
I like to grease my cookie sheet with butter. Butter can withstand a higher temperature, and also adds that decadent, rich flavor to the cookies.
You’re going to make 4 HUGE balls of cookie dough (more if you doubled or tripled the recipe), and plop em all evenly on the baking sheet, then straight into the oven.
How beautiful are my balls?
Bake for about 10-12 minutes, until the top is slightly brown.
Here’s the difficult part; take out of the oven and leave them alone for 15 minutes.
Yep, I said 15 minutes.
So, since these bad boys are enormous, they need some time to set up and actually become cookies and not semi-baked cookie dough (even though that still sounds fantastic).
And VOILLA. YOU are now the proud new owner of the best soft chocolate chip cookies you’ll ever have!
- 1 Egg
- 1 1/2 cups all purpose flour
- 1/4 teaspoon of salt
- 1/2 teaspoon of corn starch
- 1/4 teaspoon of baking soda
- 1/2 cups brown sugar
- 1/4 cup sugar
- 1/2 cup cubed cold butter
- Preheat oven to 400 degrees
- Mix butter and sugars for 5-6 minutes (until creamy)
- Add the egg
- Add flour, baking powder, corn starch and salt until combined
- Toss in and gently fold the chocolate chips and chopped chocolate bark
- Grease cookie sheet lightly with cold butter
- Form 4 large balls of cookie dough and spread evenly apart on your cookie sheet
- Bake for about 10-12 minutes, until slight brown on top
- Let set for 15 minutes
- Grab a cold glass of milk and enjoy!
Did you make em? Did you change anything in the recipe? Let me know your thoughts!