I found the best chocolate chip cookie recipe a while ago, and I want to share it with you! It’s easy to make and the results are delicious!
Ok, so I haven’t tried every chocolate chip cookie recipe there is. However, I do know that sometimes cookies made from scratch are not that easy to make or to get the right consistency. On a quest for the best chocolate chip cookie recipe to make, I found this recipe from Averie Cooks, which is called Softbatch Cream Cheese Chocolate Chip Cookies. And they live up to their name! They are so soft, even after they’ve been on the fridge for a couple of days.
What you need:
Servings: around 25 cookies / Time: 3+ hours [dough requires at least 2 hrs in the fridge]
Step by Step
Mix the cream cheese, butter, granulated sugar, brown sugar, the egg (I used two medium eggs instead of one large egg), and the vanilla extract on medium-high speed on a stand mixer or an electric hand mixer for 5 to 7 minutes, or until well creamed, light and fluffy. Stop and scrape the sides before the next step.
Add the flour, baking soda, cornstarch, and salt, and beat for 1 minute until everything is combined.
Fold in the chocolate chips and/or chunks. I used 3/4 of semi-sweet chocolate chips and I chopped up some semi-sweet chocolate from a baking bar to get some chunks in the mix.
Use a spoon or a cookie scoop to form small mounds on a plate or a cookie sheet sprayed with cooking spray.
[The scoop I used was way too big, and the cookie sheet was too small to bake such big cookies. I didn’t have much time to make many batches with smaller cookies, so I decided to bake them like that anyway. They ended up baked together and not all that pretty. Still, they were delicious, so it’s not like it ruined anything. However, if you want them to look prettier, take sizes into consideration before baking!]
Add a few more chocolate chips or chunks on top of each mound, just to make them look cuter!
[I didn’t, so my chocolate chips weren’t really visible until you took a bite ]
Cover them with plastic wrap, and tap the mounds with your hands to flatten them a little bit. Refrigerate for at least 2 hours or overnight. This will help bake better later, so don’t skip this step!
Wait a few minutes after you take the cookies out of the fridge. While you wait, you can pre-heat your oven to 350F. For better results, make sure your cookies are at least 2 inches apart. [I didn’t, so I got a lot of joined cookies!]
Bake for 10 minutes, or until golden, with firm edges. [Mine took a little longer to bake. Again, this might not have happened if I made smaller cookies and they had more space to bake]
Allow them to cool for at least 5 minutes.
Why I think this Chocolate Chip Cookie Recipe is the best
I’m no expert baker, and I have not tried every chocolate chip cookie recipe there is, so this is just my opinion. But I have to say that I absolutely loved this recipe. I have already made it twice, and every person that has tried one of the cookies I made has loved them.
Another reason why I think they’re awesome is because they are so soft! I mean, some store-bought chocolate cookies are good, but at least I never find any of them to feel soft and fluffy. These chocolate chip cookies are soft even after being stored in the fridge!
Also, even though I made a few mistakes in the process, I still got delicious results! So they are forgiving for amateur bakers like me.
[This is how they looked the first time I made them, with smaller cookies and bigger chocolate chips. But they were just as delicious!]
I can’t wait to try this recipe again (with less mistakes!). I bet you will be left wanting more after you make them!
Don’t forget to write this recipe on our Free Printable Recipe Cards!
[For more details on this recipe and other delicious ideas, please visit the original recipe’s website: www.averiecooks.com]
Did you like this recipe? Pin this picture to share it with others!