- Yield: 50 cookies
- Prep Time: 15 minutes
- Cook Time: 8-9 minutes per batch minutes
- Serving: 50 cookies
Nutrition facts (per portion)
- Calories: 120
- Carbohydrate Content: 17
- Cholesterol Content: 16.7g
- Fat Content: 6.6g
- Fiber Content: 0.6g
- Protein Content: 1.8g
- Saturated Fat Content: 3.8g
- Serving Size: 1 cookie
- Sodium Content: 59.7mg
- Sugar Content: 12.4g
Mrs. K’s Soft Chocolate Chip Cookies
This is probably my #1 recipe of all time. Everyone falls in love with these cookies upon first bite. Watch out! Someone might fall in love with you if you make them too! I teach every class of students I instruct this recipe and challenge them to find a rival recipe…no one has succeeded yet! This recipe is even packed with whole wheat flour and can be made to fit any taste or desire in terms of mix-in variations. See my ideas at the bottom of the page or create your own!
TOTAL COST: $6.03
- butter - 1 cup (2 sticks), softened
- brown sugar - 3/4 cup, packed
- sugar - 3/4 cup
- egg - 1
- vanilla extract - 2 teaspoons
- finely ground whole wheat flour - 2 1/2 cups, such as Wheat Montana
- baking soda - 1 teaspoon
- salt - 1/2 teaspoon
- milk chocolate chips - 11.5 ounce bag (2 cups)
In a large mixing bowl, cream the butter, brown sugar and granulated sugar together with an electric mixer until light and fluffy. Add the egg and vanilla and beat to combine for about 1 minute. This mixture will look like light brown cake icing.
In a separate medium bowl, combine the whole wheat flour, baking soda and salt. Stir to combine. Add the flour mixture to the butter mixture all at once. STIR BY HAND WITH A WOODEN SPOON UNTIL THE FLOUR MIXTURE IS FULLY COMBINED. It will be stiff dough. Do not be tempted to save time by using the electric mixer to mix in your flour. Hand stirring will make the cookie softer and chewy. Stir in the milk chocolate chips (or your favorite mix-in) by hand. Chill dough in the refrigerator for 1 hour.
When you are ready to bake the cookies, preheat oven to 350 degrees and line two baking sheets with parchment paper. Cut the paper to fit the size of the pan to prevent the parchment from burning. Drop 1 inch balls of dough onto the baking sheet and stager evenly to promote even baking. Don’t mold the dough too much with your hands as the heat from your hands will melt the butter and make your cookies hard. Bake cookies for 8-9 minutes or until you see golden brown tips. Rotate your pans in the oven halfway through baking to promote even baking of each tray. The cookies should be golden brown. Remove from the oven and let them sit on the baking sheet for a minute to fully set and then remove to a cooling rack. Store cookies in an air tight container to keep them soft!