The Best Soft Chocolate Chip Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 tbsp. salted butter
½ c. white sugar (I like to use raw cane sugar with a coarser texture)
¼ c. packed light brown sugar
1 tsp. vanilla
1 egg
1½ c. all purpose flour (more as needed)
½ tsp. baking soda
¼ tsp. salt (but I always add a little extra)
¾ c. chocolate chips
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Directions: |
Directions:1. Preheat the oven to 350ºF. Microwave the butter for about 40 seconds to just barely melt it. It shouldn't be hot -- but it should be almost entirely in liquid form.
2. Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated-- 10-15 seconds or so (If you beat the egg for too long, the cookies will be stiff).
3. Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between "wet" dough and "dry" dough). Add the chocolate chips and incorporate with your hands.
4. Roll the dough into 12 large balls and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. DO NOT OVERBAKE! This is essential for keeping the cookies soft. Take them out even if they look like they're not done yet. They'll be pale and puffy.
5. Let them cool and enjoy! These should stay soft for many days if kept in an airtight container. Can also freeze. |
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Number Of
Servings: |
Number Of
Servings:one dozen |
Personal
Notes: |
Personal
Notes: This recipe doesn't make very many cookies...at least not enough for our family. I usually double or triple it.
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