{Our Favorite} Thick, & Soft Chocolate Chip Cookies

If you are a fan of thick, soft, and puffy cookies. These chocolate chip cookies will be your new best friend! No flat, crispy cookies here! Loaded with chocolate and so addicting πŸ™‚Β 

The best THICK, & SOFT CHOCOLATE CHIP COOKIES | www.togetherasfamily.com

Β I know. I know. Does the blog world and Pinterest land really need 1 more chocolate chip cookie recipe? Probably not πŸ™‚ But, that won’t stop me from sharing with all you lovelies my families FAVORITE chocolate chip cookie recipe. I don’t use the term ‘our favorite’ lightly, either. Take it from me, the person who is not a fan of chocolate chip cookies. Crazy! 90% of the time, if I want to eat a cookie, there are so many more exciting options than just plain chocolate chip. These cookies have changed my mind.

I hesitate calling these ‘the best chocolate chip cookies’ because what is deemed the best by me, might not be the best for someone else. So, instead we’ll go with ‘our favorite’. You know you have found the one recipe, when you don’t even look for any other chocolate chip cookie recipe. You make your favorite Every. Time! πŸ™‚

If you’re a fan of thin, crispy cookies. These cookies are not for you. These cookies are puffy, so incredibly soft, and a thick cookie loaded with melty chocolatey goodness.

The Best THICK, & SOFT CHOCOLATE CHIP COOKIES | www.togetherasfamily.com

Seriously, guys. These are good! Don’t be alarmed if they *look* like they are not done cooking when the timer goes off. I promise you they finish baking up nicely while they cool on the cookie sheet. Once you get the timing down on these cookies (darn ovens are all different…) they are perfection!

I realize that some mayΒ hateΒ the idea of using shortening. If you want the soft, thick, puffy cookie then shortening isΒ the only way to go. Sorry. Please do not use the ‘butter flavored’ shortening. Get the ‘all-vegetable’ shortening. I’ve used both, by accident, and the butter flavored is just wrong. Well, a least wrong flavor-wise for these cookies.

{Our Favorite} Thick, & Soft Chocolate Chip Cookies

Use as many or as little chocolate chips as you prefer. Use the entire bag (2 cups) or just use 1 cup. I always use the entire bag πŸ™‚

You can also use a combination of chocolate chips + dark chocolate chips, or semi-sweet chips.

Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup all-vegetable shortening
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 3/4 cup all-purpose flour
  • 1 bag (12 oz) chocolate chips, semi-sweet, dark, whatever you prefer

Instructions

  1. Preheat oven to 375 degrees. Prepare cookie sheets by spraying with cooking spray, lining with parchment paper, or using a silpat liner.
  2. In large bowl, beat butter and shortening with an electric mixer until combined. Add the brown sugar, sugar, baking soda, and salt. Beat until mixture is combined well.
  3. Beat in eggs and vanilla until combined.
  4. Add in flour and stir with a wooden spoon. This will take several minutes to mix it all together. Just mix until there are no flour pockets. Stir in chocolate chips.
  5. Drop by tablespoons onto cookies sheets. I highly recommend using a cookie scoop (see below).
  6. Bake for 8-9 minutes. Edges will be a light golden brown and middle will still look slightly pale and under-done. Cool on cookie sheet for 5 minutes and then transfer to wire rack to cool completely.
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How do you like your chocolate chips cookies? Enjoy, friends! As always, THANK YOU for stopping by the blog πŸ™‚

I recommend using a cookie scoop to get a perfectly round shaped cookie. I use a medium sized scoop. It hold about 1.5 tablespoons of dough. Like the one below:

Don’t forget the silpat liners. The knock off brands work perfect and are way cheaper. I use them all the time. No kitchen should be without these awesome little liners!

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Comments

  1. says

    These look amazing. I like all cookies, thin and crisp or thick and chewy. Your pictures are making me so hungry for chocolate chip cookies. I don’t know if I should thank you or not! LOL

    • Together As Family says

      haha, thank you Debbie πŸ™‚ I wish I could love all cookies, but I just can’t…. I’m a fan of the thick & soft ones. Thank you for your comment and for visiting! I hope you get the chance to try these.

  2. Verna Anderson says

    These are just exactly the kind that I like. I lost the recipe and made another today, and NOT to my desire at all. I had your recipe some time ago and lost it, and called my daughter today to ask her, as I had e-mailed her your cookie. She gave me your site, and now, I’m smart enough to put it on my favorites. I also like the soft and puffy one, chocolate chip cookies, I mean. Thanks so much, and I love your site, also. The recipes are so “homey” and down home, wonderful comfort food. Thank you again, and please keep up the wonderful work.

    • Together As Family says

      Oh Verna, thank you so so much for your sweet comments. It truly means the world to me and something that was very much needs after my day.Soft & puffy cookies are the best! You are very welcome and I am so glad you’re enjoying the recipes.

  3. Verna Anderson says

    This is Verna again. I just e-mailed you about the chocolate chip cookies. I forgot to tell you, that we also, are L.D.S. (very active, I must add).. You have a darling family, and reminds me of when we were raising our children, the most wonderful time of your life, and (also the most busy). I look back with fond memories, and remember. You sound like you have everything going for you, and just enjoy.

    • Together As Family says

      Thanks again Verna. You’re so sweet. I’m originally from Utah, and that’s where my entire family still lives, we moved out here to Maryland after college. Some days I have to remind myself that’s it’s the most wonderful time of life πŸ˜‰ I love my little ones but sometimes they drive me crazy πŸ™‚

      • Verna Anderson says

        I made these cookies this morning before we went to church. Mtg. starts at 11:00 till 2:00., (our three hour block). They are as I remember, just very “yummy”, soft, and puffy. The very best. Our favorites to be sure. Our oldest daughter wants to make them with 1/2 cup of drk brown sugar, and 1/2 cup of light brown sugar so they will be darker. (not my choice). She was asking me, and I thought I would ask you. I love them just the way they are. My husband was born in the Sugar House area in Utah, when he was much younger.and I’m a native Californian. What is your take on Cherie’s idea on the drk brown sugar. I’ve thrown all of my other chocolate chip recipes away except for one other. Love these

        • Together As Family says

          Hi Verna. I’m so happy you loved them πŸ™‚ As far as the sugar goes; all brown sugar will lend to a dark, moist cookie while the white sugar helps with crispiness (edges) and keeps the cookie lighter in color. My personal opinion is that you need both sugars for the texture and color. That way you end up with a soft, puffy middle and lightly crisp edges. If you prefer mostly brown sugar, I would use 3/4 cup brown sugar (or a mix of dark and light) + 1/4 cup white sugar. Also, with the dark brown sugar it has a molasses taste to it, so that might affect the final taste. I hope that helps you. Have a great day!

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