Soft and Chewy Chocolate Chip Cookies

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I have had a dilemma in my kitchen for a few months. A cookie dilemma. I'm a fan of cookies that have a slight crunch to them. Meanwhile, my husband is a major fan of cookies that are soft and chewy. I'm talking completely soft and chewy with no crunch whatsoever.

I've been experimenting with cookies over the past few months as I change up the ingredients, use different baking sheets, adjust the baking time...whatever I did, I noticed that every cookie that came out of the oven wasn't making my husband completely happy. Yes, his sweet tooth was satisfied by soft and chewy cookies after dunking the slightly crunchy cookies in milk. However, I knew that secretly he was craving a cookie that was soft and chewy without the use of milk.

I'm excited to announce the dilemma has ended. How? I got rid of the brown sugar.

Soft and Chewy Chocolate Chip Cookies

I was craving cookies last night so I took inventory of the ingredients I had in my kitchen. I quickly realized that I didn't have brown sugar. After being worried for a few minutes, I decided to run with it and see what I could create without one of my favorite ingredients.

After mixing, incorporating, and folding the batter, I noticed that the batter was light not only in color but also in texture. When trying to form balls of dough, the batter seemed to be a bit on the sticky side. I questioned it for a minute but then had the courage to put the baking sheets in the oven as, yet again, another experiment.

I set the timer, walked away, returned to the kitchen, flipped on the oven light, and watched the cookies rise and turn a light golden brown. I cooled them on the cookie sheet and, while transferring them to the wire rack, decided to take a little nibble.

Oh my word. Mission Soft and Chewy Chocolate Chip Cookies: Accomplished.

I immediately began counting down the minutes until my husband returned home from work as these cookies taunted me from the kitchen. When he got home, we sat down with a plate full of cookies and glasses full of milk. After his first bite, I tried to explain how I made them but then was quickly interrupted by him as he closed his eyes, let out a sigh of relief and happiness, and said, "Please don't talk. These cookies need my full attention." Yes, they are that good. Words can't even describe just how soft and chewy they are.

If you have all of the ingredients in your kitchen, walk away from the computer and make this recipe. You won't be disappointed.

This crunchy cookie lover now understands my husband's love of soft and chewy cookies. I don't think I will ever look at crunchy cookies the same. Now, excuse me while I devour a few more of these tasty treats.

Soft and Chewy Chocolate Chip Cookies

Ingredients:
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups milk chocolate chips
Directions:
  1. Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper.
  2. Use a mixer to cream together the butter and sugar. Add the eggs and mix together. Pour in the vanilla and blend until combined.
  3. Pour the flour, baking soda, and salt in a medium bowl and mix until combined. Slowly add the flour mixture to the butter mixture. Mix until combined.
  4. Fold in the chocolate chips.
  5. Use an ice cream scooper to form tablespoonfuls of the dough. Place the dough on the baking sheet two inches apart.
  6. Bake for 8-11 minutes or until lightly golden. Remove from the oven. Allow to cool on baking sheet for 5 minutes.
  7. Transfer the cookies to a wire rack and allow to cool completely.
Do you like soft or crunchy cookies?

90 comments:

Katrina @ Warm Vanilla Sugar said...

Love that photo! These cookies look super lovely. Yum!

Isabelle Ofume said...

Soft is so much better!

Marcus said...

Who doesn't love chocolate chip cookies? Soft or crunchy doesn't matter to me. Love em both.

Chocolate Lover said...

Chewy chocolate cookies all the way!!!

Yummy.....I can taste them right now(Because I baked 'em last night)

Francesca Di Meglio said...

Just finished making these cookies for my relatives in Italy. Here, we don't have brown sugar, and they remember eating chocolate chip cookies when they visited me in America. They were disappointed we didn't have them, so I wanted to surprise them for Mother's Day. My son was stealing them from our kitchen in Italy, so I had to deliver them a night early - or there wouldn't be any left. Everyone is fighting over them now. Delicious! You made our world.

whitman24 said...

I am attempting to make these now! The batter taste delightful, so I am hopeful!!!!
Thanks so much for sharing~

Anonymous said...

Looks tasty will bake tomorrow I dont have brown sugar so this is good I also like soft cookies way more. I dont like chocolate so I will take that part out

Anonymous said...

How many does this make?

Jacqueline Senouci said...

i loved these. mine didnt come out chewy but i didnt use a mixer, and i added chopped cashews. they had a perfect crumb though and perfectly not too sweet. i used half dark and half milk chocolate and that was also a good choice.

Anonymous said...

I wanted to bake chocolate chip cookies today and realized I did not have brown sugar. After searching online for recipes without brown sugar, I came across this one. I just baked these and they are amazing! I followed the directions to a tee and they turned out great. This recipe made about 3 dozen cookies for me. I am very pleased with them and will never use any other chocolate chip cookie recipe again!

munchkin said...

I made these today, didn't have brown sugar and found this, they are soft in the middle and crunchy outside, really tasty, thanks for the recipe.

Anonymous said...

Yummy! Everyone loved them. Thx

Anonymous said...

I just made these and they turned out pretty good, although I didn't have the full cup of butter so I had to make due with 3/4 cup, which I believe let me taste the baking soda a little more than I would have liked. So next time I'll have to make sure I have enough butter before I start!

Anonymous said...

This is a really good recipe, thank you very much for posting it. I added slightly more flour as my dough was a bit soft to get into the ball shape but the results were amazing, everyone loved them.

Anet Mendoza said...

Wow these cookies turned great my family loved them

Chela Suh said...

added a bit of cocoa powder and it tastes....like heaven. like H-E-A-V-E-N. even my older bro, who is hard to please nodded his head along. thank you!^^

Belinda Windham said...

I just made these and they are delicious! I added a teaspoon of cocoa powder and subbed the butter for coconut oil. Yummy!

Anonymous said...

OMG!! Thank you thank you,,,,mid-night and im baking for my grandsons 1st Birthday,,,NO Brown Sugar ERRRRRRR.....God Bless you.

Niamh Clarke said...

Can you make these without vanilla extract ? And can you make these with self rising flour?? Xx

Anonymous said...

Thank you!! We don't have brown sugar in Chile either and I've been so homesick for chocolate chip cookies!

Anonymous said...

Just made these with gluten free flour. Delicious!! Thanks you!!!

Anonymous said...

I just made these and they turned out great. Everyone who has tried them has loved them. I love how they're almost like a cake-cookie.

Anonymous said...

they're good, but you can buy packet mixtures that are alot better.

Anonymous said...

These did not taste great. My boyfriend liked the pre done ones at Papa Murphy's better. Won't be makng these again. Too dry.

TK said...

I followed this recipe and I inadvertently made chocolate chip madeleine cookies!

Paige said...

Made these today, was expecting soft, chewy cookies, but they were too dry and really grainy. I was suspicious about that too when the dough was created.
I'd give it a 5 out of 10 at best

Anonymous said...

I was skeptical, but in the end, happy with this recipe. I'm visiting relatives in India, where brown sugar is nowhere to be found. Everyone liked them. Great, crispy/almost flaky texture.

Anonymous said...

Amazing, finally a cookie that isn't flat and crispy

Anonymous said...

Thank you

Chelsea Donovan said...

I actually halved the butter (completely by accident, and then realized my mistake when my cookies were like perfect little balls and I double-checked the recipe on your site *SMH*) and used 1/2 c. sugar/stevia mixture. They were pretty good, I have to say! Mine came out more cake-y and crumble but were still delicious. Even more importantly my boyfriend couldn't stop stealing them off the trays! Thank you :)

This was very helpful as I was looking for a recipe that would allow me to wiggle around the sugar amounts.

Nadia Nikolich said...

WOW....I made these cookies & ........................they were the bomb!!!!! Thank you so much for this recipe! My family was thrilled to eat them.

Marieke Henry said...

I love your photography. It makes me happy.

Anonymous said...

I hate the taste of brown sugar so coming across this recipe was great for me!! I took out half the milk chocolate chips and added white chips and they had all gone by the next morning! Big hit!!!

Anonymous said...

sorry, this recipe made my cookies come out way to soft. as in liquid falling off the pan. i dont know why, but it did. so i had to take it out of the oven while still cooking into id say 5 or 6 minutes pouring back into the bowl to add more sugar. i dont know.

Anonymous said...

wow these cookies are amazing. Just made a batch now.. love them!

Anonymous said...

I just finished these. Mine came out cakey. My boyfriend and i both dislike cakey type cookies.
I followed the recipie to a tee, just substituted half milk for half white.
I dont understand what went wrong!

Typhani said...

oh. my. god. Delicious.

They are fluffy cookies, which I normally don't like. I broke one in half and thought "oh no". But then I tasted it.

SUPER good. Thanks!

Anonymous said...

I don't know about this... The batter did not taste any good, so I am suspicious that the cookies won't come good. Lets wait and see I guess...

And they turned out horrible. I don't know if it was too much flour or.. I just don't. They weren't cooking rite. I guess I'm not trying this again. I guess it was a good thing that I did test it out though.

aziza MK said...

i will bake them for my boyfriend :) and his stupid BFF who thinks i can't bake!!! :s

i'll show'em !

thanks :)

Anonymous said...

This is absolutely perfect! TASTES SOOOO DELICIOUS!!!! Thanks for sharing the recipe! My whole family loved it! 7 people! I have just got it out of the oven, and is still hot, I had my first bite and had to post a comment!

Anonymous said...

I tried it with only 1 cup of chocolate chips because I didn't have enough, and it still came out perfect, like I said!
Thanks again for sharing the recipe!

Anonymous said...

I just made these, and they are delish. Mine made 20 cookies but some batter got eaten so...

Anonymous said...

Right when I put them in the oven I knew it was over..they started running together. They are cake like cookies not chewy. I was very disappointed: (

Anonymous said...

Im a little dissapointed as mine came of like cakes... they were still aamazingly yummy, but i was in the mood for cookies not cookie-cakes... :(

Anonymous said...

I halved the recipe since I didn't have a big enough mixing bowl. Did everything to a T and the cookies ran into one giant cookie even 2 inches apart and were cakey and gritty. Only good tasting things in them were the chocolate chips. However I don't think adding a little brown sugar would have made a difference to this recipe...

Idiosyncrasy said...

I am in Germany (with no brown sugar) and I have been looking for awhile for a good chocolate chip cookie recipe. I am so glad I didn't read the comments before I baked these cookies. Some people simply must not know how to bake because my cookies barely spread at all and they had a great flavor. I am also a crunchy cookie person but these cookies are a great replacement. I can't wait to sit down with a few and a clod glass of milk. I am still making them now and...and I hope some make it out of the kitchen!

Anonymous said...

Best cookies I've ever made! I never seems to have brown sugar so it's the perfect go to recipe when I'm craving a cookie. Family and friends love them, I've been using whole spelt flour and it just adds the perfect texture.

Anonymous said...

Yummy. Added left over Halloween choc candies instead of choc morsels.

Anonymous said...

OMG!!!! these are sooo good. I ran out of brown sugar and wanted chocolate chip cookies so bad and found these from a google search. These cookies were light and fluffy like a cake lol. They werent chewy or crunchy just soft and very good. I might use these for Christmas cookies this year. thanks for sharing :)

Anonymous said...

These work amazing at altitude. I live in the Rocky Mountains at about 10,000 feet and these are some of the first fluffy cookies I have been able to bake up here and they taste amazing!!!! Thank you. So light and fluffy for sure

Anonymous said...

They were cakey and unsweet. Won't be making them again.

Anonymous said...

can you make chocolate chip cookies with out brown because i dont have any.

Anonymous said...

I'm an American living in Morocco and it is just unfeasible to bring 10 pounds of brown sugar back with me everything I visit the U.S. so I'm always on the lookout for a good cookie recipe that doesn't include brown sugar. I've tried a few and have always been disappointed. Not today! I wanted to bring a truly American snack to share with a women's club I started here in Marrakech and this was the recipe I found. I must say, they turned out great! Chewy on the inside with a little crunch on the outside. A great cookie! Thank you so much for sharing this recipe. It will definitely go into my favorites!

Harlow AndThistle said...

Great recipe! I tried it with Stevia and it worked great. Thanks!
http://harlowandthistle.blogspot.ca/2013/12/soft-chocolate-chip-cookies-with-stevia.html

Sarah Rowe said...

Not sure what you all did different but I followed the recipe step by step and they are nasty! Bleh! And not soft or chewy at all! :(

kim crossman said...

I just made these didn't have brown sugar so I Googler and found this recipe. Very good I didn't have plain flour I used self rising but everything else I followed exactly as it said I believe the people that the recipe isn't working for them they must not be preparing it as it says they are wonderful a lil crisp on the outside and soft caky on the inside.

Anonymous said...

These are delicious! I baked them a couple of times for Christmas parties and they were a big hit. I can't believe how good they are even without almost a cup of brown sugar missing. Thank you so much, yum!!

Anonymous said...

Also, for the people who say they were runny in the oven, it happened to me too. But they just run to get a little bigger, then they stay that size and harden.

Rana said...

Can i add cocoa to this recipe to make it totally a chocolate thing?

Rana said...

Already tried it! I added cocoa to this recipe and the result is woooow thx for this lovely recipe...already replaced all my oldies

Melissa Parr said...

I went to make chocolate chip cookies and discovered I was out of brown sugar, so I went on a recipe search and found this. I am a baker by trade, and I know that my execution was perfect, however, this cookie was a disappointment and IMO, a waste of ingredients. It has such a strange, airy texture. It's not very sweet, and is somewhat dry, even on the lower baking time. My children do not even care for them :( This cookie tastes like it was made by a very inexperienced baker. Into the trash they go.

Anonymous said...

We improvised these on our vacation, where the cabin we rented had very limited groceries. We made another simplifying substitution, because we did not have the ingredient vanilla. We did have maple syrup and so substituted 2 tablespoons of maple syrup for the vanilla. This came out great, and I think the maple syrup provided both some of the brown sugar flavor and the vanilla flavor.

Also we were at high altitude (>6000 feet) in the dry mountain air and decided to make the cookies rather large and baked them double the time. Since they were large, they didn't dry out.

My daughters were ecstatic and pronounced them the best chocolate chip cookies they had ever had.

cb said...

These cookies are awesome. I was a little worried at the strange consistency but they turned out great! Kids loved them too. With subzero temps I wanted to bake without running to the store!

Anonymous said...

My whole family loved these cookies. I'm diabetic and was looking for a recipe that didn't use brown sugar. I used Domino Light white sugar blend and it has less carbohydrates so it doesn't impact my blood sugar level so much.
When I baked them I noticed they didn't spread out like other cookies do. I liked that they were light and fluffy and not flat and chewy. I used special dark chips in place of the milk chocolate chips and they were delicious.
So thanks again for having a recipe that doesn't use brown sugar.

Anonymous said...

It was an OK cookie not one I will try again

Anonymous said...

Trying them now!!!!!! :) !!! Thanks!

Anonymous said...

!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Wai Lang said...

They taste on the powdery/floury side.


Thanks though

Nimopiba said...

I was craving chocolate chip cookies and decided to try this recipe. Unfortunately these cookies did not fit the bill. In the end I was disappointed.

Anonymous said...

I LOVE LOVE LOVE these cookies! I think the texture is definately different but i enjoy it! I did put my dough in the fridge for about a half hour before baking and did not have any spreading problems and got big, flaky soft cookies....i even substituted splenda for the white sugar....everyone thinks they are awesome

Anonymous said...

They were very cakey. I put ALOT of chocolate chips in. I used the mini morsels and I used almost half the bag (everything I had left). The amount of chocolate chips in it makes up for the cakey texture. They're still good cookies, just a little different!

Anonymous said...

Soft little pillows of chocolate chip goodness. We will be making these a lot in our house! thank you so much!

Anonymous said...

So fluffy and chewy! Divine!

Claire said...

How many does this make?

Anonymous said...

Very dry, crumbly, taste-less, except for the chocolate chips. I have no idea how these could have turned out well for some. They are like dried out cake. Who knew something with 2 sticks of butter could be so dry! I will definitely hold out for having brown sugar!

Anonymous said...

Today i made my very first batch of home made cookies with u rreceipe. They turned out so light and fluffy. Thanks for sharing

Katie Angell said...

is it 375 F or CELCIUS please answer back quickly

Emily said...

Thank you so, so much for your recipe!!! I am unfortunately of brown sugar as well, but after your husband's reaction... It may not be an unfortunate thing after all! :) I love soft, chew cookies too!!!

Ashlynn Brink said...

Wow these are the best cookies I have ever made!!! Other recipes never turn out like these. So yummy!!! Will also use this recipe! Thanks for sharing!

Anjelica said...

I made these yesterday and they turned out PERFECTLY...love the recipe! Mine came out perfectly soft, slightly crisp bottom, oozing with chocolate chips and overall just delicious...I followed the recipe exactly. THANK YOU!!!

emily hernandez said...

Trying this recipe out right now! I actually don't have a baking sheet so I'm waiting for my hubby to bring one home...
You can also make brown sugar if you have regular sugar and molasses, just fyi.

http://joythebaker.com/2010/08/how-to-make-brown-sugar/

Anonymous said...

Just made these for my kids..they are sooo yummy

Anonymous said...

These were very good! I also had no brown sugar, so I was happy to find this recipe. The texture turned out to be almost like a scone, soft and crumbly....but very yummy!

Anonymous said...

Cookie recipe was amazing! Thank you!

Anonymous said...

I made these as a last minute bday present for a new friend whose birthday happened to be tomorrow! I noticed the batter wasn't very sweet at all, almost salty, and rather bland, so I added two tablespoons of honey. I also didn't have the runny problem - in fact, I would have liked it if mine collapsed more! As for the consistency, they were rather cakey, but not too dry, so perhaps the honey helped some. Still tasted excellent, especially right out of the oven with the chocolate still melted! Overall 6/10 - fun and better than having no cookies when out of brown sugar, but nothing impressive and I'll see if I can find something better next time.

Anonymous said...

how many does it make

bluerain said...

I, too, live outside the US where I can find brown sugar but it's very dry and not moist like US brown sugar. I baked these and like them. I do think they are cakey rather than chewy. Next time, I will reduce the flour below 2 cups and possibly leave out one of the egg whites. Thank you for this recipe - they are yummy.

Anonymous said...

Do you have to melt the butter or just leave the butter how it is? :)

randomtoxicpanda said...

Is there a way to bake these healthier but still keep them chewy and cakey?

Anonymous said...

I have made these cookies twice now, the second time I doubled the recipe. They go quicker than anything I have made for my family. I, too, prefer a soft cookie, and love that these are not at all flat and crispy. Love em!

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