Directions: |
Directions:Preheat the oven to 350º.
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.
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).
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.
Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet.
Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.
Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet (see picture in the post). They’ll be pale and puffy.
The 3 most important things about this recipe are 1) melting the butter, 2) adding enough flour, and 3) not baking for too long. If you find that the dough is wet and it REALLY sticks to your hands, you probably need a little more flour. This is important otherwise you’ll have flat cookies. I’ll usually add a few tablespoons at a time to get it to the right consistency. |
This recipe for The Best Soft Chocolate Chip Cookies is from