If you are like me and always want to try new chocolate chip cookie recipes, listen up. This one is super soft and chewy and does not require any refrigeration at all. Just make the dough and bake!
I’m a little a month into my new job, and it’s been quite the change from my previous job. While I can’t compare the two roles since they are vastly different, the team dynamics aren’t quite the same.
My previous company felt like a close-knit family. I knew my coworkers’ spouses, children, pets and hobbies. Not because they were forced to tell me these things, but because they wanted to share their personal lives with me. We had a very tight-knit bond, and each of us was comfortable with the other.
After I resigned from my previous job, my former team sent me a surprise gift in the mail. Since they all knew how much I loved to bake, they sent me two cookbooks – one of which was this one (100 Cookies by Sarah Kieffer). I had a grand time trying to figure out which recipe to try first and ended up with this classic chocolate chip cookie one.
This cookie was super easy to make. The dough came together very easily and without any fuss, and it didn’t even require refrigeration! It made about 30 cookies, so I was able to give away about a dozen and still have a lot left over for my family to snack on.
Addie actually helped me with this recipe, and as a reward, she got to eat one while it was still warm. Obviously, she also licked the spatula and bowl while we were cleaning up. But, she really enjoyed the warm cookie that was fresh out of the oven.
Thank you to Team Atlas and the Bold Beasts for such an amazing gift! I miss you all dearly.
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
Soft chocolate chip cookies
- 2 and ½ cups (355 grams) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 12 Tablespoons (1 and ½ sticks, or 170 grams) unsalted butter room temperature
- ¾ cup (150 grams) granulated sugar
- ¾ cup (150 grams) brown sugar packed
- 2 large eggs
- 1 and ½ teaspoons vanilla extract
- 7 ounces (198 grams) bittersweet chocolate chopped into small pieces; can substitute with 1 and ¼ cups (226 grams) semi-sweet chocolate chips
- Preheat your oven to 350°F. Line three cookie sheet pans with parchment paper or with silicone mats and set aside.
- In a medium sized bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, beat the butter on medium speed until smooth and creamy, about 1-2 minutes. Add the sugars and continue to mix until light and fluffy, another 2-3 minutes.
- Add the eggs, one at a time, until well mixed.
- Turn the mixer to low and slowly add in the dry ingredients until everything is just combined. Add in the chocolate bits or chocolate chips and mix well.
- Using a medium sized cookie scoop or two spoons, scoop out balls of dough and place them on your prepared baking sheet. Repeat with the remaining dough, making sure to allow 2 or 3 inches between each ball of dough.
- Bake in your preheated oven for 8 minutes. Then rotate the pans, front to back and top to bottom. Give the baking pans a gentle tap while it's in the oven. Bake for an additional 2-3 minutes or until the sides are a light golden color. The centers may look underdone, and that's OK. You do not want to overbake these.
- Let the cookies cool completely before removing from the pan.