There are so many different chocolate chip cookie recipes out there. Depending on your mood, you may want a thick softer cookie or a thinner crisp cookie or cookies with dark chocolate or chocolate candies. The possibilities are endless! These cookies are just a little crisp on the outside and soft in the middle. My favorite way to make them is with the slightly larger dark chocolate chips but you could use whatever chips you like the best for this recipe. I have also made this recipe and frozen half of the dough for later use. It freezes well but if your family is anything like mine you’ll need to hide the dough in the freezer. Otherwise, you’ll most likely see the dough out on the counter the very next day or so ready to be made. I wrap the dough in a piece of parchment and then wrap that in a freezer bag. This keeps it fresh. When you are ready to use it you can thaw it in the refrigerator earlier in the day or out on the counter an hour or so before you want to use it. It is a perfect treat to have in the freezer when guests come by or when you just have that craving for a home baked treat. They only take 9-12 minutes to bake and your kitchen will smell of lovely warm chocolate and sugar. Yum! Soft cookies always hit the spot and who doesn’t love chocolate chip cookies?
Superb Chocolate Chip Cookies Recipe
- 8 oz softened unsalted butter (227 grams)
- 1/4 cup confectioner sugar
- 1 cup packed light brown sugar
- 1 large egg
- 2 1/2 tsp vanilla
- 2 cups all purpose flour
- 1.5 tsp baking soda
- 1 tsp salt
- 10 ounces chocolate chips
- Preheat oven to 350 F / 175 C
- In a small bowl stir together the flour, baking soda and salt. Set aside.
- Beat the butter and sugars together on medium speed until light and fluffy. (2-3 minutes)
- Add the egg and vanilla and beat. Scrape the bowl and beat again to make sure everything is well incorporated.
- Add in the flour mixture a little at a time while the mixer is on low. Gradually turn up the speed to medium to mix all the ingredients together.
- Stir the chocolate chips into the dough.
- Scoop the dough by heaping tablespoons onto a parchment lined baking sheet. I used a small ice cream scoop and it worked perfectly. There is no need to flatten the cookies. They will spread some as they bake.
- Bake for 10-12 minutes until they just start to turn golden around the edges.
- Let them cool on a baking rack and then enjoy!
I have never seen a recipe with powdered sugar. Does it just change the texture? Taste? Or both? Looks so yummy!
The powdered sugar does change the texture some. It melts in your mouth faster. I like to try out different sugars for different types of cookies.