Best 4 Ultra Soft Chocolate Chip Cookies Recipes

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Indulge in a delectable journey of flavors with our extraordinary collection of ultra-soft chocolate chip cookie recipes. These cookies are not just ordinary treats; they are culinary masterpieces that will tantalize your taste buds and leave you craving more. Each recipe in this article has been carefully crafted to ensure a perfect balance of textures and flavors. From classic chocolate chip cookies to unique variations like peanut butter chocolate chip, oatmeal chocolate chip, and even gluten-free chocolate chip cookies, there's something for everyone to savor. Prepare to embark on a baking adventure that will transform your kitchen into a haven of sweet aromas and leave your loved ones begging for more.

Here are our top 4 tried and tested recipes!

AWARD WINNING SOFT CHOCOLATE CHIP COOKIES



Award Winning Soft Chocolate Chip Cookies image

Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.

Provided by Anonymous

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h40m

Yield 72

Number Of Ingredients 10

4 ½ cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 ½ cups packed brown sugar
½ cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
  • In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Nutrition Facts : Calories 177 calories, Carbohydrate 20.7 g, Cholesterol 23.9 mg, Fat 10.5 g, Fiber 1 g, Protein 2.1 g, SaturatedFat 5.2 g, Sodium 115.8 mg, Sugar 13.1 g

CHEWY CHOCOLATE CHIP COOKIES



Chewy Chocolate Chip Cookies image

These super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website for good reason. Melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk guarantee the absolute chewiest chocolate chip cookie texture. The cookie dough is slick and requires chilling prior to shaping the cookies. Review recipe notes before beginning.

Provided by Sally

Categories     Dessert

Time 3h22m

Number Of Ingredients 10

2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch*
1/2 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter, melted & cooled 5 minutes*
3/4 cup (150g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks

Steps:

  • Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
  • In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
  • Cover the dough tightly and chill in the refrigerator for at least 2-3 hours or up to 3 days. I highly recommend chilling the cookie dough overnight for less spreading.
  • Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
  • Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium/large cookies. Roll into a ball, making sure the shape is taller rather than wide-almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8-9 balls of dough onto each cookie sheet.
  • Bake the cookies for 12-13 minutes or until the edges are very lightly browned. (XL cookies can take closer to 14 minutes.) The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
  • Cookies stay fresh covered at room temperature for up to 1 week.

SOFT AND CHEWY CHOCOLATE CHIP COOKIES



Soft and Chewy Chocolate Chip Cookies image

Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie-which is made in the soft and chewy style-gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. After just three steps and a quick bake in the oven, the only thing you'll need is a glass of cold milk or frothy coffee.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h10m

Yield Makes about 3 dozen

Number Of Ingredients 9

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon kosher salt
2 teaspoons pure vanilla extract
2 large eggs
12 ounces semisweet chocolate chips (2 cups)

Steps:

  • Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.
  • Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE



Best Big, Fat, Chewy Chocolate Chip Cookie image

These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!

Provided by ELIZABETHBH

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 40m

Yield 18

Number Of Ingredients 10

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  • Sift together the flour, baking soda and salt; set aside.
  • In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g

Tips:

  • For chewy cookies, chill the dough for at least 30 minutes before baking.
  • To prevent the cookies from spreading too much, use a chilled baking sheet.
  • Line the baking sheet with parchment paper to prevent the cookies from sticking.
  • Bake the cookies until the edges are golden brown and the centers are set.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

These ultra-soft chocolate chip cookies are the perfect treat for any occasion. They're chewy, chocolatey, and absolutely delicious. With a few simple tips, you can make these cookies at home and enjoy them with your family and friends. So what are you waiting for? Give this recipe a try today!

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