Two Peas and Their Pod

Chocolate Chip Cookies-Soft

Chocolate Chip Cookies-Soft

I had a really great birthday…sorry I am just now updating. We have been busy celebrating all weekend long:) Josh outdid himself! When I got home from work he had a fresh batch of chocolate chip cookies waiting for me. They were really good!! He also surprised me with a new computer!! He bought me an IMac!! I am in LOVE!! I have been wanting one for a long time, I was shocked he bought it for me!! He really spoiled me!!

My dad also sent me flowers…he has every year since I was a little girl. He is the best!! So I had a lot of nice surprises!! It was the best birthday ever!

Today I am sharing the chocolate chip cookie recipe Josh used. It is a new favorite. It is from Nick Malgieri’s book, Cookies Unlimited. These babies are full of chocolate. They are soft and the perfect cookie, if you ask me!

It was nice being spoiled on my birthday. I will share pictures and recipes from our dessert party tomorrow!!

Chocolate Chip Cookies

Adapted from Cookies Unlimited by Nick Malgieri


2-½ cups all-purpose flour
½ teaspoon salt
3/4 teaspoon baking soda
8 oz butter, 2 sticks, room temperature
1 cup, light brown sugar, packed
1/2 cup, 4oz-granulated sugar
2 large eggs
1-tablespoon vanilla extract
1-½ 12oz bags of semi sweet chocolate chips

Preheat oven to 375°F. Combine flour, salt and baking soda in a bowl, set aside. Cream butter and sugars together in a stand mixer fitted with the paddle attachment until combined. Add egg and vanilla and beat until smooth. Remove bowl from stand and mix in flour using a spatula, the dough will be stiff. Stir in chips and distribute through batter.
Drop heaping tablespoonfuls of dough on parchment lined baking sheets 2 inches apart. Bake 12-15 minutes until cookies a golden around the edges. Transfer cookies to wire rack while still hot. Let cool completely.
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10 Responses to “Chocolate Chip Cookies-Soft”

  1. Katie @ goodLife {eats} — February 4, 2010 @ 11:06 am

    I was going to say white chocolate macadamia nut, but Josh is probably allergic to macadamia nuts. How about something with citrus since they are in season now?

  2. Katie @ goodLife {eats} — February 4, 2010 @ 11:06 am

    Ooops. I thought this was a new post. That was my reply to your question on facebook about what cookies you should celebrate with this year. Wish I could give you a birthday hug!

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  5. Barbara Sawyer — November 28, 2011 @ 8:37 pm

    I was wondering if this was a soft cookie? Is the pretty much like toll house? Thanks Barbara

    • Two Peas replied: — November 29th, 2011 @ 3:34 pm

      Yes, these cookies are soft. I don’t make the Toll House recipe so I am not sure. Sorry!

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  7. Allie — April 23, 2012 @ 8:16 am

    I like a cookie that on the outside breaks and gets those cracks but on the inside is all soft and mushy ! I have not found that yet… Is there a recipe I’m not aware of ?

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  9. Veronika — January 17, 2014 @ 2:32 pm

    I have tried this recipe several times and it is my absolute favorite!
    This recipe is exactly what I was looking for, crunchy on the outside and chewy on the inside. And the best part, it doesn’t get stale and hard. It stays crunchy and soft on the inside. I highly recommend to try out this recipe. You won’t regret it!

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