If you have tried any of my cookies, you know that soft and puffy is how I think cookies should be. I have long been on a quest to find a chocolate chip cookie that would have the perfect classic flavor, be chock full of delicious chocolate, and go from mixer to oven without days of chilling. After making these Super Soft and Puffy Snickerdoodles inspiration struck. I took a basic chocolate chip recipe, adjusted the amount of sugar, bumped up the flour, and added in some cream of tartar and milk just like in the Snickerdoodles. The results were fantastic!
Start out by creaming together the butter and the sugars. Once the butter and sugar mixture is light and fluffy, crack in a couple of eggs, a splash of milk, and a little vanilla and beat it all together until well combined.
Add in some flour (I used white whole wheat but all purpose will work too), baking soda, cream of tartar, and salt and mix until well combined. Mix in a bunch of chocolate chips and you are ready to start scooping.
I made two sizes of cookies with this cookie dough, standard sized cookies for the teachers at Jake's school and "Lauren" sized. To make standard sized cookies, use a medium cookie scoop and bake at 375 for 8-9 minutes.
For "Lauren" sized cookies, you are going to use an ice cream scoop, yep, an ice cream scoop. Bake the "Lauren" sized cookies for 11-14 minutes.
Now that is a cookie! Look at all of those chocolate chips. These cookies are so soft, so chocolatey, so perfectly delicious. Y-U-M!!!!
Soft & Puffy Chocolate Chip Cookies
- 1 cup (2 sticks) butter
- 1 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1/4 cup milk
- 1 tbls. vanilla
- 3 cups flour
- 1/2 tsp. baking soda
- 1/2 tsp. cream of tartar
- 1 tsp. salt
- 2 1/2 cups chocolate chips
- Preheat oven to 350.
- Cream butter sugar, and brown sugar on medium speed until light and fluffy.
- Add in eggs, milk, and vanilla and beat well.
- Add in flour, baking soda, cream of tartar, and salt and mix well.
- Stir in chocolate chips.
- Use an ice cream scoop to scoop cookies a few inches apart onto a baking sheet lined with parchment paper.
- Bake 12-14 minutes or until light golden.
- **If you want to make regular sized cookies use a cookie scoop instead of an ice cream scoop and bake for 8-9 minutes.
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