Thick Soft Chocolate Chip Cookies
A recipe for thick and soft (but not cakey) chocolate chip cookies that works well with all-purpose, bread or gluten-free flour.
Servings 20 cookies
Cost 5
Ingredients
- 11 tablespoons butter or 80% vegetable oil margarine like Land o' Lakes (154 grams)
- ⅔ cup firmly packed light brown sugar (130 grams)
- ¼ cup granulated sugar (50 grams)
- 1 tsp. vanilla extract
- 1 large egg (50 grams)
- ⅛ tsp. salt if using margarine or salted butter or ¾ if using unsalted butter
- ½ tsp. baking soda
- 250 grams flour -- gluten free 1:1 or AP or bread flour (A little less than 2 cups)
- 2 cups bittersweet chocolate chips or a mix of bittersweet and milk chocolate
Instructions
- Preheat oven to 350 degrees F convection or 375 degrees F. for regular oven. If using Cup4Cup, use 350 degrees F.
- In a large mixing bowl, beat the softened butter or margarine and both sugars until creamy. Add egg and beat just until blended, scraping side of the bowl often. Beat in vanilla and baking soda.
- Add the flour and stir by hand or using the lowest speed of a mixer until blended.
- Drop mixture by heaping tablespoonfuls (or use a medium size cookie scoop), spacing 2 inches apart, on ungreased baking sheets. Bake one sheet at a time for 10-12 minutes or until edges are golden. Remove cookies to wire racks and cool completely.
- For even better cookies, scoop cookie dough onto a plate lined with plastic wrap, cover and chill overnight. Bake cookies as directed above. I usually bake a few right away, then chill the rest of the dough and bake a few every day.
Notes
If you use margarine, be sure to use a brand that has 100 calories per tablespoon. The brands I've tested with include Land o' Lakes, I Can't Believe It's Not Butter Baking Sticks, Earth Balance and Country Crock.
For the flour, please weigh out 250 grams or measure by spooning it into the cup and leveling off.
