I have a major weakness for big, fluffy, vanilla chocolate chip muffins, available at many bakeries and grocery stores to tempt me, basically cupcakes without the icing. The other day, all I wanted was a cookie that tasted like those muffins.
So much success.
So much gooey bend, so much vanilla, just enough chocolate in every bite thanks to the wonder that is mini chocolate chips. Those little guys get everywhere in the batter, and just kind of absorb in your mouth. Thanks to the addition of cream of tartar in the batter, these cookies keep that perfect chewiness for several days. They also freeze well for lunch kit treats…I definitely froze half of them immediately to save myself from eating them all, and then took some back out of the freezer to microwave two days later.
Which was right before I sat down to write this.
Which was the reason I knew I had to come tell you about these cookies asap.
Add ’em to your baking list this week!
- 1 cup butter, softened to room temperature
- 1½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 cup miniature chocolate chips
- Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Cream butter and sugar with electric mixer until light and fluffy, 2-3 minutes on medium speed. Add eggs and vanilla and beat well.
- In a medium bowl, whisk together flour, salt, baking powder, baking soda, and cream of tartar. Add the dry ingredients to the butter mixture and mix well. Stir in chocolate chips.
- Scoop dough by generous Tablespoons and roll into balls. Place balls about 2" apart on prepared baking sheet and bake for 10-11 minutes (they may still look slightly underbaked; they should be set in the middle but will not brown much). Let cookies cool on baking sheet for 5 minutes before removing to cooling rack. Repeat with remaining dough.
- Cookies stay soft & fresh for 5-6 days in an airtight container at room temperature, or they freeze well for longer storage. You can also roll the dough into balls and freeze the balls to bake at a later date - frozen balls will need an additional 2-4 minutes of cooking time.