Soft and Moist Homemade Chocolate Chip Cookies
Simple Recipe for Making Deliciously Moist Chocolate Chip Cookies at Home
Today, I’ve prepared a recipe for soft, moist, and incredibly satisfying homemade chocolate chip cookies. These cookies are wonderfully tender on the inside with a slight crisp on the edges, making them perfect for any occasion. They’re surprisingly easy to make, even for beginners, and are a delightful treat for kids or a wonderful accompaniment to your afternoon tea. Feel free to customize with your favorite nuts or adjust the chocolate chip quantity to create your signature cookie!
Cookie Dough Ingredients- 200g cake flour (or all-purpose flour)
- 3g baking soda
- 3 pinches of salt
- 150g unsalted butter, softened to room temperature
- 50g brown sugar
- 45g granulated sugar
- 1 large egg, at room temperature
- 1/2 to 1 tsp vanilla extract (optional)
- 130g chocolate chips
- 20g sliced almonds (optional)
Cooking Instructions
Step 1
First, let’s gather all the ingredients for our delicious cookies. Don’t worry if you don’t have vanilla extract or sliced almonds; the cookies will still be wonderful without them! For the best texture, ensure your butter and egg are at room temperature. Take them out of the refrigerator about an hour before you plan to start baking. This helps them incorporate smoothly into the dough, leading to a softer cookie.
Step 2
Next, we’ll prepare the dry ingredients. In a medium bowl, measure out 200g of cake flour (or all-purpose flour), 3g of baking soda, and 3 generous pinches of salt. Sift these ingredients together through a fine-mesh sieve at least twice. Sifting not only removes lumps but also aerates the flour, contributing to a lighter and more tender cookie crumb.
Step 3
In a large mixing bowl, place the softened unsalted butter (150g). Use a whisk or electric mixer to cream it until smooth and fluffy. Add the brown sugar (50g) and granulated sugar (45g) to the butter. Continue to beat the mixture until it’s light in color and the sugars have dissolved, creating a creamy consistency. This step, known as ‘creaming,’ is crucial for achieving a good cookie texture.
Step 4
Crack the room-temperature egg (1 large) into the creamed butter and sugar mixture. Add the vanilla extract (1/2 to 1 tsp, if using). Whisk vigorously until everything is well combined and the mixture is smooth and emulsified. Beating well at this stage prevents the egg from separating and ensures an even texture in your cookies.
Step 5
Now, gently add the sifted dry ingredients to the wet butter mixture. Using a spatula, fold the ingredients together with a cutting motion. Mix just until you no longer see streaks of flour. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies.
Step 6
Once the dry ingredients are mostly incorporated, gently fold in the chocolate chips (130g) and sliced almonds (20g, if using) until they are evenly distributed throughout the dough. Cover the bowl tightly with plastic wrap, flatten the dough into a disc, and chill it in the freezer for about 15 to 20 minutes. This makes the dough easier to handle and shape. (If you’re short on time, you can skip this chilling step, but it does help with shaping).
Step 7
Preheat your oven to 185°C (365°F). Line a baking sheet with parchment paper. Scoop out portions of dough, about 35g each, and roll them into balls. Place the balls onto the prepared baking sheet, leaving some space between them. Gently press down on each ball with the palm of your hand to flatten them slightly. Bake for approximately 10 minutes, or until the edges are lightly golden brown. Baking time may vary depending on your oven. For a crispier cookie, you can bake for an extra minute or two, but watch carefully to avoid overbaking, which can make them too hard.
Step 8
Once baked, carefully transfer the cookies from the baking sheet to a wire rack. Let them cool completely. The cookies might appear slightly puffed up right out of the oven, but they will settle down as they cool. Allowing them to cool on a wire rack ensures air circulation, preventing the bottoms from becoming soggy and achieving the perfect texture.
Step 9
And there you have it – delicious homemade chocolate chip cookies! They have a wonderful texture: a slight crispness on the outside yielding to a soft, moist, and chewy interior. They’re reminiscent of beloved store-bought cookies but so much better because you made them yourself! Enjoy these delightful cookies with a glass of milk or your favorite hot beverage. They’re perfect for sharing with loved ones or simply treating yourself!
