This chocolate chip cookie recipe is the one you’ve been looking for!
It has lightly crisp edges, a soft gooey center, and that bold brown sugar chocolate flavor you crave.
When these come out of the oven, they seem to disappear as soon as they hit the counter to cool.
I know there is nothing more annoying than having to scroll through mountains of pictures and commentary to find the recipe!
So, I’m going to hit you with that directly below. 😉
BUT YOU SHOULD KNOW, there are a few tips and tricks to make sure yours turn out as good as these.
Like the fact this recipe was created at high altitude, so you’ll need to make a couple tweaks if you live at sea level. 😉
Ok, let’s get to it!
This Post Contains Affiliate Links (Paid Links)
Chubby Hubby Chocolate Chip Cookie Recipe
- 2 1/2 C All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1/3 C Quick Cooking Oats
- 1 Cup (2 Sticks) Salted Butter Room Temperature
- 2/3 C White Sugar
- 2/3 C Packed Brown Sugar
- 2 tsp Vanilla Extract
- 2 Large Eggs
- 1-2 C Chocolate Chips
-
Preheat Oven To Convection Bake 375 Degrees (If your oven does not have convection bake, set to 385 Degrees).
-
Whisk flour, soda, salt, & oats in an small bowl until well combined.
-
In a large mixing bowl, cream butter & sugars together (2-3 minutes) Add vanilla and eggs and mix 2-3 more minutes.
-
With your mixer on low, slowly add dry ingredients add desired amount of chocolate chips. Mix until just incorporated, being careful not to over mix.
-
scoop cookie dough onto a lightly greased high quality baking sheet and bake for 7-8 minutes.
Chocolate Chip Cookie Recipe Instructions
In a small bowl, whisk your dry ingredients together.
- 2 1/2 C Flour
- 1 Tsp Soda
- 1 Tsp Salt
- 1/3 C Quick Oats
In a large mixing bowl prepare to cream butter and sugars.
I love to use my large stand mixer for this recipe, especially when I choose to double this recipe so it can do all the work!
A hand mixer works great too, you may just need to add a couple minutes to your mixing times.
For this recipe, you must use room temperature butter!
If it’s too melted your cookies will flatten out like pancakes.
If it’s too cold your butter won’t mix and incorporate into the dough.
Room temperature butter is key.
But the good news is you don’t have to set out your sticks of butter out for hours before you want to make these.
I usually decide to whip up a batch on a whim.
Here is how I get room temperture butter in a matter of seconds.
- Cut your sticks of butter in half
- Place cut side up in the microwave and microwave for 5-6 seconds
- This will just slightly soften but not melt your butter
You may have to adjust cooking time depending up on the strength of your microwave but start with only a couple seconds!
It can melt in a hurry so watch it closely!
When your butter is softened you’ll want to mix it with the sugars until well encorporated.
Then add eggs and vanilla and mix really well (2-3 minutes) more.
One of the biggest mistakes cookies makers make is under mixing at this step!
The eggs, sugar and butter should almost look whipped and frothy when it’s ready.
After you’re at this point, turn your mixer to low and slowly add your dry ingredients.
Slowly mix in your chocolate chips at the end!
Some people like more, some like less. I find 1 cup is about perfect for us.
Before I start filling up my cookie sheets I always take the time to make a test cookie!
I’m know to fly around the kitchen in a hurry, so it’s not uncommon to forget an ingredient or two. 😛
Testing the cookie dough first allows me to save the batch if I’ve messed something up.
It also allows me to exactly dial in my bake time, which is usually 7-8 minutes.
If you’re new to this recipe you definitely don’t want to skip this step!
Potential Chocolate Chip Cookie Mishaps
And How To Fix Them
- Low Elevation Bakers will need to decrease flour to 2 1/4 C, decrease oats to 1/4 C, and increase sugars to 3/4 C each.
- Burnt Cookie Bottoms always result from cheap baking sheets. Use a quality baking sheet (like this one) to make sure your hard work is not wasted!
- A Flat Test Cookie means your recipe needs a tiny bit more dry ingredients. Add a couple tablespoons flour or oats to help your cookies keep their shape.
- A Round Ball Test Cookie means your cookie needs your dough needs loosen with wet ingredients. A couple tablespoons of milk or melted butter will do the trick.
Not all ingredients are created equal!
The difference in moisture in your butter for example can cause texture variations!
I have good luck with Land O Lakes sweet cream butter (and no I’m not receiving an endorsement to say that).
I have found it bakes a lot more consistently than the store brand butters.
It’s worth the extra dollar as far as I’m concerned! 😉
Oh and I almost forgot!
One handy tool gadget that helps me whip out these cookies in no time are these handy cookie scoops!
Forget about spooning them onto the cookie sheet with two awkward spoons.
Cookie scoops make this process so fast an easy.
They are a must have in my opinion if you bake cookies more than once a year.
And just so you’re warned, after you try these you will definitely be making them more than once a year! 😉
Happy chocolate chip cookie baking my friends!
Comment below or shoot me an email if you have any questions about the recipe.
Cheers!
<3 Ang
The hubby isnt the only one who will be getting chubby on these delectable cookies! Keep them in the freezer to detour eating too many at one time! Insanely delicious!!
Yes they are the best, thanks for reading Grandma D! <3