Why mess with the best? Well I wanted a softer chocolate chip cookie. Have you ever had a Soft Batch cookie from the store? Yeah, I wanted something like that, only better. A chocolate chip cookie that was thicker and softer.
But why, when my original chocolate chip cookie kept the crowds happy, would I mess with perfection?!?! Well, because I want what I want! So I set off on a quest that ended in magic, but angered the towns folk along the way. I am happy to report, not only was I not burned at the stake, but by the amazing vanishing act, this new version is just as amazing if not BETTER then my original chocolate chip cookies!
2 sticks of unsalted butter
1/2 cup of sugar
1/2 cup of brown sugar
2 large eggs
2 teaspoons vanilla
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 1/4 cups flour
2 cups of chocolate chips
Start by preheating your oven to 350 degrees and grease your cookie sheets. In a bowl or in your mixer, start by creaming together the butter, both sugars, the eggs and vanilla. Once those ingredients are nicely combined you can start adding in the dry ingredients. Once you have your ingredients all mixed up it is time to add in the chocolate chips, or what is left after your children snitch a few.
I like to use an ice cream scoop to measure out the dough. This ensures that all the cookies have around the same amount of dough and will cook evenly.
These cookies don't have as much sugar in them as your normal chocolate chip cookie recipe calls for, so they will look a little lighter in color. I promise, despite having less sugar, they miss nothing when it comes to the taste! Bake these cookies for around 12 minutes. This recipe makes around 3 dozen cookies, depending on how big you make them. Mine are your standard, run of the mill size. You know, not to big, not to small.
Look how big and ooey, gooey yummy these bad boys are!!!! Wanna know the secret of why these cookies are so soft and thick? It is all about the baking powder, baby! Most chocolate chip cookie recipes call for using baking soda. But one thing you learn when you bake as much as I do, while both baking soda and baking powder are leavening agents, baking soda makes things spread, where baking powder makes things rise.
And the results of using less sugar and using baking powder instead of baking soda? Mind blowing, Taste Bud Rocking, Soft and Chewy Chocolate Chip Cookies! Oh and the restored faith of my family, that I did not loose my mind and that some times you can make something wonderful, even that much better. *wink*