If you’re tired of flat, spread-out cookies and crave that perfect puffiness, this recipe from your neighbor Judy is a game-changer! With no white sugar and a simple yet foolproof approach, these chocolate chip cookies are soft, chewy, and delightfully golden. Here’s how to make them:
Ingredients:
- 1 stick (1/2 cup) butter, softened (salted or unsalted works!)
- 2 cups light brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt (or regular salt if using unsalted butter)
- 1 bag (about 2 cups) semi-sweet chocolate chips
Directions:
Step 1: Cream the Butter and Brown Sugar
- In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy. This step is key for achieving those puffy cookies—make sure to beat it well!
Step 2: Add Eggs and Vanilla
- Beat in the two eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Stir in the vanilla extract until the mixture is smooth and creamy.
Step 3: Combine Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, and sea salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix—the batter should still be slightly crumbly but hold together when pressed.
Step 4: Fold in Chocolate Chips
- Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
Step 5: Scoop and Bake
- Preheat your oven to 350°F (175°C) . Line a baking sheet with parchment paper or a silicone mat.
- Use a teaspoon or small cookie scoop to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can adjust the size based on whether you prefer smaller or larger cookies.
- Bake for 8–9 minutes , or until the tops of the cookies are just lightly golden brown around the edges but still soft in the center. Avoid overbaking—they will continue to set as they cool.
Step 6: Cool and Finish Cooking
- Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes to finish cooking. This resting time helps them firm up without becoming too crispy.
- Transfer the cookies to a wire rack to cool completely before serving.
Why These Cookies Work So Well:
- No White Sugar: Using only light brown sugar adds moisture and helps the cookies retain their softness while promoting puffiness.
- Brown Sugar Magic: The molasses in brown sugar reacts with the baking soda to create lift, giving these cookies their signature fluffiness.
- Butter Over Shortening: While some recipes call for shortening (like Crisco), butter provides richer flavor and contributes to that perfect texture when properly creamed.
- Minimal Mixing: Overmixing can lead to flat cookies, so keep everything gentle and stop once the ingredients are just combined.
Tips for Success:
- Chill the Dough (Optional): If you notice the dough is very soft, refrigerate it for 15–30 minutes before baking to help prevent spreading.
- Use Quality Chocolate Chips: For the best flavor, opt for high-quality semi-sweet chocolate chips or even chop up a block of dark chocolate for added richness.
- Scoop Consistently: Use a uniform-sized scoop or measuring spoon to ensure even baking times across all cookies.
The Result?
Soft, chewy, and perfectly puffy chocolate chip cookies that look as good as they taste! Thanks to Neighbor Judy’s secret technique, these cookies rise beautifully and stay tender long after cooling. Enjoy them warm straight out of the oven—or store them in an airtight container for up to 5 days. Happy baking! 🍪✨
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