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Ah, soft chocolate chip cookies… I love their slightly gooey side from the recipe, a bit melting, not too dry. That’s what I’m looking for when I dive into homemade baking, with that little extra something that makes all the difference.
Honestly, we’ve all made the mistake of overbaking our cookies, result: cookies as hard as concrete. I always keep an eye on the oven, as soon as they start to brown, hop, I take the tray out, even if they still seem a bit soft to me.
For softness, I’ve often tested with brown sugar, because it retains moisture and gives that caramelized taste that literally melts. Not to mention the choice of chocolate chips, it’s a topic of debate at home! Personally, I like it when there are lots of little pieces, but to each their own.
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And then, for a change, I sometimes slip in some nuts or a gooey heart of spread in the center. It adds that little something that makes you always want to come back for the recipe. Well, here, do as you feel, it’s mainly the love of the cookie that counts.
The key ingredients for ultra soft chocolate chip cookies
- 150 g of unsalted butter, soft, not melted – it changes everything for the texture
- 200 g of brown sugar, for that softness and that caramelized taste that I love so much
- 1 egg, essential for consistency
- 1 teaspoon of vanilla extract, otherwise it’s bland, in my opinion
- 250 g of flour, careful not to put too much, I promise
- 1/2 teaspoon of baking powder, helps to rise without hardening
- 1 pinch of salt, it balances the taste
- 150 to 200 g of chocolate chips, generously dosed
- Optional: nuts or spread for a gooey center, you can try it, it’s great!
An overview of the equipment to nail your batch
- A large bowl, for mixing calmly
- A silicone spatula, handy for scraping
- A whisk or a fork, to beat the egg
- A baking tray with parchment paper
- An ice cream scoop or two tablespoons, to nicely form the cookies
- An oven preheated to 180°C, the star of the moment
How to prepare these ultra soft chocolate chip cookies at home, stress-free
First, I start by mixing the softened butter and brown sugar, it’s the base of the recipe’s softness. I admit, sometimes I work a bit too fast, it creates lumps in the dough, but it still works.
Next, I add the egg and vanilla, beating just enough. Over-whisking is a crime for the texture, in my opinion.
Then, we incorporate the flour, baking powder, and salt, sifted together, to avoid lumps and keep it light. Then come the chocolate chips, I throw them in generously, no skimping!
For the cookies with a gooey center, I form balls, flatten one, place a hazelnut of spread, then cover with another ball. Not perfect, but it works so well!
- Preheat the oven to 180°C
- Mix butter + brown sugar
- Add egg + vanilla, whisk gently
- Incorporate flour + baking powder + salt, mix
- Add chips, mix gently
- Form balls, space them on the tray
- Bake for 10-12 minutes, take them out while still soft
The tips I love to make it perfect every time
- Use really soft butter: it gives more tenderness, no need to melt it.
- Don’t overbake, even if it’s tempting – they continue to cook a bit outside the oven.
- Vary the chips: dark chocolate, milk chocolate, or a mix, to surprise.
- Don’t forget to let the dough rest in the fridge – personally, I do this at least 30 minutes, it really improves the texture.
I discovered this video the other day, the chef really emphasizes the short baking time, confirming what I was saying.
For the soft cookie lovers, this video shows us a little secret for an amazing gooey center.
The three reasons why you’ll love these ultra soft chocolate chip cookies
Because they have a softness rarely found in industrial cookies, and honestly, it makes all the difference when you bite into one. It almost melts under the tooth, I love that moment.
They’re also super adaptable: you can add nuts, hazelnuts, or even whatever you have on hand, and it always works.
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And then, it’s a recipe that brings people together. At my place, when I take the tray out of the oven, it’s the call of indulgence that gathers everyone. In short, a classic revisited with love.
