One of my favorite things to learn about a person is if they like soft cookies, or if they like crunchy cookies. I feel that it tells me a lot about their personality, plus it lets me know what type of cookies to bake for them if they ever come to my apartment or if the situation arises where I need to bring them cookies.
Personally I am a soft cookie kind of girl. I do not judge anyone who is more into crunchy cookies, there is room for both opinions in this world. Typically I bake the classic Nestle Tollhouse chocolate chip cookie recipe that comes on the back of the chocolate chip bag. However, when I am in the mood for an extra soft and special chocolate chip cookie or really want to impress, this is the recipe I go for!
My chocolate chip cloud cookies take the soft cookie texture to a whole new level. Each cookie is almost like a mini chocolate chip cake and is out of this world. So even if you aren't a soft cookie person, I recommend you give them a try. They are the perfect classic with a twist dessert. I find them to be very versatile, they work for simple friend gatherings, for special birthday treats, and for any and all cookie cravings!
I've been making this recipe as long as I've been baking and they have always been a hit. This is the first recipe that I attempted on my own as a fifteen year old and had success with. In fact, it is kind of the recipe I am known for, since I make them so often. I've spent a few years tweaking the recipe and improving on it and I have finally arrived at the most perfect chocolate chip cloud cookie! It has not once failed me and I hope it is just as successful for anyone who tries it. Just measure accurately and follow the directions, you can do it! If you can read this recipe, you can bake these cookies.
3 cups flour
1 tbsp baking powder
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 1/2 cups brown sugar lightly packed
1/2 cup granulated sugar
1 tbsp vanilla extract
2 large eggs
1/2 cup buttermilk
1 cup mini chocolate chips
1. Preheat the oven to 400 degrees and either line a cookie sheet with parchment paper or grease the pan with butter.
2. Sift flour, baking soda, and salt into a bowl. Give it a quick whisk to combine. The sifting process really helps to give the cookies their cloud like texture. I use my thin mesh colander to sift and it works well!
3. In a stand mixer, or using a handheld mixer cream butter, brown sugar, and vanilla together for 4 minutes. Stop around the two minute mark to scrape down the mixture that is stuck to the side of the bowl.
4. Add eggs, one at a time, and beat until well combined, usually about a minute.
5. Add half of the flour mixture and mix until just combined, then add the buttermilk and mix for 5 seconds, last add the rest of the flour and mix until just combined. Scrape down the bowl if necessary.
6. Mix in chocolate chips, be careful not to over mix or it will make the cookies tough. I usually add the chips and turn the mixture to low for 5 seconds and then stop.
7. Scoop the cookie dough onto your prepared baking sheets using a heaping tablespoon, leave about and inch or two between each cookie as they will spread a little bit when they bake!
8. Bake cookies for 15 to 17 minutes. The edges should appear golden brown, and the centers will be puffy and soft.
9. Let the cookies cool on a wire rack. I like to eat them warm, but you can also store them in Tupperware or other lidded container for a few days!