Chocolate Chip Cookie Series #10: Pinch of Yum Soft Baked
Welcome back to the Chocolate Chip Cookie Series! The end is in sight! We are officially onto cookie #10! This week I will be testing a soft cookie recipe. Some of the other chocolate chip cookie recipes have been soft style cookies, but this series needs a SERIOUSLY soft cookie.
When baking soft cookies, they can often turn into cake-y cookies. A soft cookie and a cake-y cookie are simply not the same thing! Cake cookies taste like cake in cookie form. Soft cookies taste like cookies, but have a very soft texture with absolutely no crunch.
The recipe I chose for the best soft chocolate chip cookie is from Pinch of Yum!
Pinch of Yum
If you haven’t been to the Pinch of Yum blog, I high recommend checking it out! They have tons of delicious recipes, tips for fellow bloggers, and their own shop!
Pinch of Yum was first created in 2010 by Lindsey Ostrom, an elementary school teacher by day and food blogger by night. Lindsey cooks and bakes all sorts of recipes, from spicy peanut soba noodle salad to lemon lavender muffins. Lindsey is not a professionally trained chef, but has a true love for cooking and baking (like me!). You can see her passion and dedication for food and helping others in her posts, which I like quite a lot!
Pinch of Yum has achieved tremendous success in the food blogger world. Lindsey became so successful that she was struggling to balance the success of her blog and working a full time job. Back in 2013, Lindsey and her husband, Bjork, realized that Lindsey was making more money from the blog than from her regular day job. Crazy right?
That’s when she decided to put all of her efforts into the food blog making it her full time job. Bjork joined her later that same year making his full time the blog as well. Bjork focuses more on the technology and financial side of the blog while Lindsey centers her attention on the the cooking, baking, and blog posting.
Clearly, Bjork and Lindsey know what they are doing in the food blogger industry and have enjoyed much success! But that’s not even the best part. Lindsey loves to share her success with her followers. Pinch of Yum created another site and business to help fellow food bloggers called Food Blogger Pro. This site helps other bloggers to start their food blogs, make revenue from them, and provides tips from their years of experience. So not only are they successful, but they love to give back!
If you are interested in joining Food Blogger Pro, you can sign up for their wait list to join. The next live joining should be in the next few months.
Now baking time!
1 cup salted butter, melted
1 cup white sugar, raw cane
1/2 cup packed light brown sugar
2 tsp vanilla bean paste
3 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cup semisweet chocolate chips
Preheat oven to 350 degrees. Verify with oven temperature!
Microwave butter for about 40 seconds until it is just barely melted or melt on stovetop until the same point. It is not supposed to be hot but in the liquid state.
Cream butter and sugar until light and fluffy. This will take several minutes.
Add in eggs, one at a time, and vanilla bean paste until incorporate. Don’t beat the eggs in too long or the batter will be stiff.
In a separate bowl, combine flour, baking soda, and salt. Gradually incorporate into the butter mixture. Mix until crumbles form. The dough should be one large ball. Add in the chocolate chips by hand.
Roll dough into 24 large sized balls. Place on parchment lined baking sheet and bake for 9-11. The cookies should be puffy and just turned golden. Don’t overbake! Overbaked cookies are crispy cookies and we want soft cookies here!
Allow cookies to cool on the pan on the baking sheet for about 30 minutes. This gives the cookies time to sink into themselves creating a cookie that is thick, buttery, and carefully soft. Makes ~24 large cookies.
These cookies will stay soft for several days keep in an airtight container. If placed in the fridge, they are good for 1-2 weeks. These cookies freeze very well and can last up to several months.
I felt like the Chocolate Chip Cookie Series needed a perfectly baked soft cookie to fully incorporate all the different cookie types in the quest for the best chocolate chip cookie! Personally, soft cookies are not my favorite type of cookie. I’m more of a crispy, chewy cookie type of girl, but lots of people really love soft baked cookies. And this recipe did not disappoint!
This recipe produces a perfectly soft, pillow-y chocolate chip cookie! It definitely passes the test for complete softness with no cake-ness. If you are more interested in a cake type cookie, try baking my Copycat Version of the Levain Bakery Chocolate Chip Walnut Cookie. That cookie will give you a more cake-like texture, but if you want the BEST soft chocolate chip cookie, this is the one for you.
This cookie is soft, sweet, and chocolate-y! I followed the directions to a tee and the recipe turned out perfect. It’s very important not to overbake these cookies! Once the cookies are set and just BARELY golden, pull them out of the oven. I baked mine for 10 minutes and they came out perfectly, but your oven might be different from mine so start checking your cookies at the 8-9 minutes mark.
Lindsey used some ingredients that are quite unique to these cookies. She uses salted butter and raw cane sugar. These two ingredients are fairly unusual for most cookie recipes and I was excited to use them!
To be honest, up until about three years ago, I exclusively used salted butter in my cookie recipes. In the last few years, I have switched over to unsalted butter because I like to control the amount of salt in my cookies. When using salted butter, you don’t really know how much salt is in that butter so you may end up with saltier cookie than you expected. If you want to use salted butter in any of your baking recipes, all you need to do is decrease the amount of salt that you are adding into the recipe and it should turn out perfectly delicious.
Using melted butter helps give the cookies their soft texture so do not skip this step! Melt the butter until just melted. It does not need to be hot, but just warmed.
Lindsey only uses 1/2 tsp of salt in this recipe to counter the salted butter so stick with that amount and you’ll have a perfectly balanced cookie. Remember, salt is ESSENTIAL to baking and not to be left out.
Also this recipe calls for raw cane sugar. I didn’t find that this made too much of a difference in the final cookie, but it was fun to use and may be slightly healthier! If you don’t have raw cane sugar or don’t want to purchase it, you can absolutely substitute it with white granulated sugar.
I hope you enjoyed the tenth cookie in the Chocolate Chip Cookie Series! Are you a soft cookie person or do you prefer crispy cookies? What do you think of using salted butter instead of unsalted? Do you lean towards one or the other for baking? If you haven’t checked out the other chocolate chip cookies in the series, check out the links below. Happy Baking!!