Homemade Chocolate Chip Cookies | SimplyBlessedDesignz
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Y’all, I have to tell you how these soft homemade chocolate chip cookies even came to life tonight — because it is SO me. It’s Saturday night, I’m sitting here listening to my book on Audible (seriously if you are not on Audible yet, what are you waiting for — click the link!) and out of nowhere I just got the notion to get up and bake cookies. 10pm on a Saturday night and I’m in the kitchen. No regrets.
Now my husband Sam is absolutely obsessed with those place and bake Pillsbury cookies. And listen, I get it. But I am on a mission to get him over to homemade! Here’s where it gets real though — the first batch was a total fail. I only had Libby’s dark chocolate mini chips on hand and I think I went a little heavy on the salt. They were not it. Redemption never tasted so good!
The Secret to These homemade Chocolate Chip Cookies
Two secrets — the flour and the timing. I use White Lily Unbleached Bread Flour instead of all-purpose, and it gives these cookies just enough chew without making them tough. And the second secret is pulling them out at 8 minutes even when the centers look underdone. Trust the process! The carry-over heat from the pan finishes the job and gives you that perfect pillowy center every single time.
I also use my Pampered Chef 1½-inch cookie scoop for every single batch — it keeps them all the same size so they bake evenly. No burnt ones, no doughy ones. Just perfect cookies all the way across.
how to store them
Store in an airtight container at room temperature for up to 4 days. Or scoop the raw dough into balls, freeze them, and bake straight from frozen at 350°F adding just 2 to 3 extra minutes. Fresh warm cookies whenever the craving hits — yes please!
Sam didn’t say a single word about Pillsbury. I call that a win.
pin these homemade chocolate chip cookies for later
Did you make these homemade chocolate chip cookies? Save this recipe to your Pinterest boards so you can find it later — and share it with someone who needs a little cookie redemption in their life!
If you make these I would love to see them! Tag me on Instagram @simplyblesseddesignz2021 or drop a comment below. And if you loved this recipe, go check out my Sourdough Cinnamon Rolls too!
Soft Homemade Chocolate Chip Cookies
Ingredients
- 1/2 cup salted butter softened
- 1/2 cup granulated white sugar
- 1/2 cup light brown sugar packed
- 1 large egg
- 1 tsp pure vanilla extract
- 1 1/2 cups White Lily unbleached bread flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup milk chocolate chips
Instructions
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract and beat until just combined.
- In a separate bowl, whisk together the bread flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Do not overmix.
- Fold in the milk chocolate chips until evenly distributed.
- Using a 1.5-inch cookie scoop, drop rounded balls of dough onto the baking sheets about 2 inches apart.
- Bake for 8-10 minutes until the edges are just golden but the centers still look slightly underdone. Pull at 8 minutes for the softest results.
- Let cool on the pan for 5 minutes before transferring to a wire rack or a plate.
Notes
About the Host
Hey sweet friend — I’m Ashley, the heart behind SimplyBlessedDesignz and the voice of Unscripted Conversations.
I’m a faith-filled creative who believes in Jesus, Dollar Tree flips, and showing up even when life gets messy. Whether I’m podcasting, crafting, or cooking something from scratch, my prayer is always the same: that you leave here encouraged and reminded you’re never alone.
Grab your coffee, pull up a chair, and let’s do this life—one grace-filled day at a time. 💛