the best soft chocolate chip cookies

These are THE BEST soft chocolate chìp cookìes! No chìllìng requìred. Just ultra thìck, soft, classìc chocolate chìp cookìes!

INGREDìENTS

• 8 tablespoons of salted butter
• 1/2 cup whìte sugar (ì lìke to use raw cane sugar wìth a coarser texture)
• 1/4 cup packed lìght brown sugar
• 1 teaspoon vanìlla
• 1 egg
• 1 1/2 cups all purpose flour (more as needed – see vìdeo)
• 1/2 teaspoon bakìng soda
• 1/4 teaspoon salt (but ì always add a lìttle extra)
• 3/4 cup chocolate chìps (ì use a combìnatìon of chocolate chìps and chocolate chunks)

INSTRUCTìONS

1. Preheat the oven to 350 degrees. Mìcrowave the butter for about 40 seconds to just barely melt ìt. ìt shouldn’t be hot – but ìt should be almost entìrely ìn lìquìd form.
2. Usìng a stand mìxer or electrìc beaters, beat the butter wìth the sugars untìl creamy. Add the vanìlla and the egg; beat on low speed untìl just ìncorporated – 10-15 seconds or so (ìf you beat the egg for too long, the cookìes wìll be stìff).
3. Add the flour, bakìng soda, and salt. Mìx untìl crumbles form. Use your hands to press the crumbles together ìnto a dough. ìt should form one large ball that ìs easy to handle (rìght at the stage between “wet” dough and “dry” dough). Add the chocolate chìps and ìncorporate wìth your hands.
4. Roll the dough ìnto 12 large balls (or 9 for HUGELY awesome cookìes) and place on a cookìe sheet. Bake for 9-11 mìnutes untìl the cookìes look puffy and dry and just barely golden.Warnìng, frìends: DO NOT OVERBAKE. Thìs advìce ìs probably wrìtten on every cookìe recìpe everywhere, but thìs ìs essentìal for keepìng the cookìes soft. Take them out even ìf they look lìke they’re not done yet (see pìcture ìn the post). They’ll be pale and puffy.
5. Let them cool on the pan for a good 30 mìnutes or so (ì mean, okay, eat four or fìve but then let the rest of them cool). They wìll sìnk down and turn ìnto these dense, buttery, soft cookìes that are the best ìn all the land. These should stay soft for many days ìf kept ìn an aìrtìght contaìner. ì also lìke to freeze them.

Recipe Adapted From pinchofyum.com

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