…my secret ingredient Chocolate Chip Cookies! Classic, soft cookies with a salty & buttery texture, and no shortage of delicious mixed chocolate chips. I get asked to make these quite a lot for parties and just for people who are hungry. I developed this recipe over time and it has become my staple cookie. I will vary them sometimes per occasion. Like at Christmas time, I go with peppermint chocolate chip and Saint Patrick’s Day warrants a batch with green sprinkle bling.
So, what makes these so special you ask? Well, as it turns out, I can’t tell you. Huh?
I know, it seems mean-spirited to post about delicious cookies and leave the secret ingredient a mystery. It’s like being a kid and hearing, I know something you don’t know! It’s outrageous, but I have my reasons…… 1) Because I can keep a secret extremely well, and… 2) Making your own twists to classic recipes is part of the fun of cooking… at least for me! Not that my recipe below isn’t perfectly delicious without said ingredient. You’ll love these cookies as-is! But there is just something to be said for the trial-&-error of fine-tuning a classic dish. Oh, I’ve burnt my fair share of batches and my own fingers trying to get the recipe to my liking. I’ve made them too fluffy, too hard, and even too sweet. Eventually, after trying many versions, with a little adding and subtracting, I got them just how I like ‘em, soft and salty-sweet, but not overly-so. My mystery ingredient only adds a hint of flavor and no, it’s nothing extreme like pimento cheese or edible gold. I tried it on accident making another baked good, and it worked here too!
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The good news is these are really simple and easy to make ahead, which I love. You can freeze the dough also, and these bake-up better when the dough is extremely cool. I have noticed after moving and when using different ovens, that getting the heat spot on does make a difference. Also, I have found with many botched-up batches that replacing your baking soda regularly is crucial and avoiding over-beating when creaming the eggs is important. Otherwise you may end up with more of a puffier scone! And if I’ve ever given you chocolate chip scones, well….the cat’s out of the bag!!
But I prefer simply good cookies, so let’s bake a batch…
Soft Chocolate Chip Cookies
with mixed chips
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Classic soft and golden chocolate chip cookies with mixed white and real milk chocolate chips. Perfect with a glass of mile and easy to make ahead and store dough!
What to get...
- 2.5 cups flour
- 1 tsp baking soda
- 1 tsp plus pinch of salt
- 2 eggs
- 2 sticks butter (softened at room temp)
- 1/2 cup white sugar
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1 cup large, real milk chocolate chips (I only use Guittard)
- 3/4 cup white chocolate chips
- handful mixed or specialty chips as desired.
- *extra chips to top face of cookie dough ball before baking, as desired
What to do...
- Preheat oven to 350.
- Line insulated cookie baking sheet with parchment paper.
- Whisk together blur, sugar, salt & baking soda.
- In bowl of an electric mixer, cream together butter & sugars.
- Beat in vanilla & eggs (not over beating)
- Gradually add dry ingredient mix till well incorporated.
- Stir in chocolate chips.
- Place dough in fridge or freezer for about 20 minutes to chill.
- Remove from freezer and make dough balls about 2 T in size for regular cookies.
- Press in chocolate chips to dress cookie top as desired.
- Bake on parchment-lined sheet for about 8-11 min (ovens vary, I like mine on the softer side, but should be slightly browned on edges).
- Cool cookies on pan for 3 min, then transfer to cookie rack to cool completely.
Notes
These are classic and a favorite! Better slightly under baked for a soft texture. Use very well chilled dough when making, so consistency is right. You can use any type of chocolate chips, but the Guittard real milk (large size) variety works really well in these!
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I am the first to say there are millions of great, and not-so great chocolate chip cookie recipes out there. Most claim they are the best-ever-on-the-face-of-the-planet, but I won’t say that about mine. I’ll just say they’re pretty darn good and people love to eat them! Hopefully you’ll enjoy a batch also, and maybe stumble upon your own a secret ingredient, and your new favorite cookie.
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I love soft cookies…and chocolate chip, for that matter. This is heaven! This will be great for summer picnics and and to-go snacks. I’d love to try different variations with this recipe. I bet, that sounds really challenging. Thanks for sharing your recipe.
These cookies look divine!
Yum yum yum! You can’t go wrong with a good chocolate chip cookie!
Wow, I think I’d want to make 5 batches! These look perfect!