As I’m writing, it’s the first week of August. This has always been a bit of a confusing month for me, because it feels like we’re straddling two seasons – the end of sweet, slow summer, and the beginning of cozy autumn (even though, realistically, it won’t be consistently cooler here until closer to Thanksgiving). I want to embrace both fully, not wishing away any part of the wonderful summer we’ve had, but also looking forward to all of my favorite things the year has in store.
One way I like to bridge the gap is through baking treats that we love to make in all seasons. If you know me, you know baking is my love language. I love every part of it and find playing with new recipes to be so much fun! But one of my most tried-and-true recipes are these amazing cookies. My family tells me they’re the best chocolate chip cookies they’ve ever had, but I wouldn’t really know because (shhh) I don’t like chocolate! So I’ll let you take their word for it instead!
This recipe is easy and quick, and my kids love helping me in the kitchen with these. And just to note: if you need an amazing soft sugar cookie recipe, just leave out the chocolate! That’s what I do for myself so I can join in on the fun. Let me know if you decide to try these! We’ll be making them this week, too.
Soft Chocolate Chip Cookies
- 8 tablespoons of salted butter
- 1/4 cup light brown sugar
- 1/2 cup raw cane sugar (white sugar is good, too, if that’s what you have on hand)
- 1 teaspoon vanilla
- 1 egg
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup chip chocolate chunks (my family prefers dark chocolate but use what you like)
- Preheat oven to 350 degrees.
- Heat butter so it’s just melted, not too hot.
- Using a stand mixer or handheld beaters, beat the butter with the sugars until creamy.
- Add the vanilla and the egg; beat on low speed for about 10-15 seconds.
- In a separate bowl, stir together the flour, baking soda, and salt. Then slowly add it to the butter, sugar, vanilla, and egg mixture. Mix until crumbles form.
- With your hands, press the crumbles together to form a dough. Add the chocolate chips and chunks and mix together with your hands.
- Roll the dough into 10-12 balls, depending on the size of the cookie you want, and place on a cookie sheet lined with parchment paper. Bake for 9-11 minutes. Be careful not to overbake. When done, they should be pale and deliciously soft!
- Let them cool for about 30 minutes. Or eat them straight out of the oven like I do. 🙂