The Softest Chocolate Chip Cookies

I've made a lot of chocolate chip cookies in my lifetime. My go-to recipe was always the Nestle Tollhouse Cookie Recipe. But, my aunt made a version for Thanksgiving last year that I enjoyed much better because of the texture. I started researching recipes and saw a lot of variations with the butter and sugars. Most of the cookie recipes I see call for creaming the butter and sugars but my variation uses melted butter and increases the flour ratio to make the perfect cookie texture. These make an almost cookie dough-like consistency that is to die for.

Chocolate chip cookies have always been my favorite, however, my Grandma Connie's Old Fashioned Snickerdoodles are a close runner-up. During the holidays, I make both of these recipes quite often, but the chocolate chip cookies I make at least once a month for our family - they are that good!

Ingredients

Butter (melted). *See note
Brown Sugar
White Sugar
Eggs
Vanilla
Baking Soda
Salt. *See note
Flour
Chocolate Chips. *See notes

See recipe card for quantities.

Instructions

Step 1: Melt butter in a microwave-safe mixing bowl. Add brown and white sugars and mix well.

Step 2: Add vanilla and eggs and beat well.

Step 3: Add the flour, salt, and baking soda. Mix until the dough is thick enough to scoop.

Step 4: Stir in chocolate chips until combined evenly throughout the dough.

Step 5: Using a #40 (2 Tbsp) cookie scoop, scoop balls of dough onto a parchment-lined baking sheet

Step 6: Bake in a 350-degree oven for 8 minutes. Be sure not to overbake. Remove from the oven and let sit on the baking sheets for 1 hour. Do not be tempted to remove the cookies from the baking sheets prior to the 1 hour mark. This is a critical step in the final texture of the cookie.

Hint: Before scooping the cookie dough, spray the cookie scoop with non-stick cooking spray. It helps the dough drop without sticking to the scoop.

Notes

The total salt should equal 1 tsp. If you use unsalted butter add 1 teaspoon of salt, if you use 2 sticks of salted butter add ½ teaspoon of salt, and if you use 1 stick of salted and one stick of unsalted butter add ¼ teaspoon of salt. Fun fact: 1 stick of salted butter has ¼ teaspoon of salt. Just make sure the total salt for the recipe is 1 tsp.

I use milk chocolate chips because that is our preference, but you may use whatever your family favorite is.

With this size of cookie scoop, I ALWAYS get 47 cookies, not 48, not 46. Every time I make them I cross my fingers that I'll get a full 4 dozen, but it never happens. So, if you happen to get 48, please let me know your secret!

While I was editing this post I made a batch and used 4 cups of chocolate chips instead of 3. The recipe still worked perfectly and the cookies were a bit more chocolatey. It made 51 cookies instead of 47.

Variations

You can use any chocolate chip you like. As previously stated, I always use milk chocolate, however, my mom will forever and always use semi-sweet. She will die on the hill of semi-sweet. My sister and I have always favored milk chocolate and we will choose it over other varieties almost every time.

If you want to try a bold version, use 2 cups of chocolate chips and 1 cup of espresso chips. The coffee flavor is out of this world.