How to Make The Fluffiest Chocolate Chip Cookies Ever

Chocolate chip cookies are my favorite cookie. They’re perfect and gooey. There’s a time and place for thin, crispy chocolate chip cookies but most of the time I prefer them extra fluffy and big. And thanks to my mom’s tip, I figured out how to make them like that every time!

As we’re social distancing, I’ve been doing more things at home, and baking has been one of them. A few weeks ago I made scones (my fav recipe is Joanna Gaines’ orange scones) and this week I made these cookies.

What’s the secret? Let’s get to it.

I adapted this recipe from All Recipes.

Recipe:

• I cup butter, softened
• 1 cup white sugar
• 1 cup brown sugar, packed
• 2 eggs
• 2 tsp vanilla
• 1 teaspoon baking soda
• 2 teaspoons hot water
• ½ teaspoon salt
• 3 1/2 cups all-purpose flour* (I added an extra 1/2 cup here – necessary for fluffiness! The total is 3 1/2 cups in case that isn’t clear)
• 2 cups semisweet chocolate chips

Directions:

• Step 1 Preheat oven to 350 degrees F (175 degrees C).
• Step 2 Cream together the butter, white sugar, and brown sugar until smooth. (I used my KitchenAid Mixer on low to medium but hand mixers would work too.) Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour & chocolate chips (medium speed).
• Step 3 Form cookies by using a spoon to drop large spoonfuls onto ungreased pans. No need to form these into perfect balls — they are better if left imperfect!
• Step 4 Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.