Learn how to make these soft and fluffy chocolate chip cookies! This easy to bake recipe makes a delicious cookie, while still remaining soft for days!

Tips For Making Soft and Fluffy Chocolate Chip Cookies

• This recipe can be substituted for equal parts of einkorn flour or whole wheat flour.

• To make the cookies the same size, use a cookie scoop. This will give you more accurate and consistent sizing. This will also help to ensure each chocolate chip cookie bakes soft and fluffy.

• Do NOT squish or flatten your cookie. You want to make sure your cookie is a nice rounded ball when it enters the oven.

• Line your cookie sheet with parchment paper. This will help with sticking and easy cleanup.

• Sprinkle a little sea salt on top of the raw cookie dough ball to add something extra!

• Do NOT bake your cookies past 8 minutes – even if it looks like the cookie isn’t fully baked. If you feel your cookies, and they are soft to the touch, and look a bit doughy, then they are perfect and should be removed! This will ensure you will get a soft and fluffy chocolate chip cookie!

Tools You May Need

• Mixer (I use and love the Kitchen Aid mixer)

• Cookie Sheet (I use two to make the baking process faster)

• Cookie Scoop

• Large Bowl (for dry ingredient mixture)

• Measuring Cups

• Measuring Spoons

Soft and Fluffy Chocolate Chip Cookie FAQ

1. Can you freeze these chocolate chip cookies?

Yes! You can freeze the cookie dough before baking, and the cookies after baking.

2. Can I substitute another oil for butter?

Although you can use another form of oil to substitute for butter, it may affect the taste and softness. If we are honest, I used olive oil when I ran out of butter once, and I did not receive the same results. If you use a “flavored” oil, such as coconut oil, you may also have a stronger oil tasting cookie.

3. How long do these cookies last?

I recommend eating the cookies within 3-4 days. If you prefer your chocolate chip cookies soft and fluffy, eat within 2 days. By the fourth day, you will notice that your cookies will begin to lose their softness. I also recommend storing them in an airtight container. This will help prevent them from drying out and getting hard.

4. Should I refrigerate my cookies?

Nope. These cookies are stored best at room temperature.

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Serving size: 40 cookies

INGREDIENTS

• 1 cup butter
• 1 cup white sugar
• 1 cup brown sugar
• 2 tsp pure vanilla extract
• 2 large eggs

DRY INGREDIENTS

• 3 cups flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp sea salt
• 1 package of chocolate chips (12 oz) (I use milk chocolate chips for extra sweetness)

DIRECTIONS

1. Preheat the oven to 375 degrees.

2. Melt butter in the microwave until softened / almost melted.

3. Mix your first batch of ingredients together in a mixing bowl. (I use my Kitchen Aid bowl) (melted butter, white sugar, brown sugar, pure vanilla extract, and eggs)

4. In a separate bowl, mix your dry ingredients together. (flour, baking soda, baking powder, salt)

5. Gently pour your dry ingredients into your original mixing bowl. Mix until the dough forms together. It shouldn’t be sticky enough to stick to your fingers.

6. Add the package of chocolate chips, and mix slowly.

7. Using a cookie scoop, place cookies on a parchment covered cookie sheet. (I place 12 cookies per sheet)

SIDE NOTE: Your cookies aren’t going to flatten or expand out very far, so they can be closer together than most recipes.

8. Bake cookies for 8-10 minutes. (8 for soft and 10 for hard)

9. Remove and enjoy!

10. Store cookies in an airtight container for 3-4 days.

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