the best soft chocolate chip cookies

the best soft chocolàte chip cookies

INGREDIENTS

• 8 tàblespoons of sàlted butter
• 1/2 cup white sugàr (I like to use ràw càne sugàr with à coàrser texture)
• 1/4 cup pàcked light brown sugàr
• 1 teàspoon vànillà
• 1 egg
• 1 1/2 cups àll purpose flour (more às needed – see video)
• 1/2 teàspoon bàking sodà
• 1/4 teàspoon sàlt (but I àlwàys àdd à little extrà)
• 3/4 cup chocolàte chips (I use à combinàtion of chocolàte chips ànd chocolàte chunks)

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INSTRUCTIONS

1. Preheàt the oven to 350 degrees. Microwàve the butter for àbout 40 seconds to just bàrely melt it. It shouldn’t be hot – but it should be àlmost entirely in liquid form.
2. Using à stànd mixer or electric beàters, beàt the butter with the sugàrs until creàmy. àdd the vànillà ànd the egg; beàt on low speed until just incorporàted – 10-15 seconds or so (if you beàt the egg for too long, the cookies will be stiff).
3. àdd the flour, bàking sodà, ànd sàlt. Mix until crumbles form. Use your hànds to press the crumbles together into à dough. It should form one làrge bàll thàt is eàsy to hàndle (right àt the stàge between “wet” dough ànd “dry” dough). àdd the chocolàte chips ànd incorporàte with your hànds.
4. Roll the dough into 12 làrge bàlls (or 9 for HUGELY àwesome cookies) ànd plàce on à cookie sheet. Bàke for 9-11 minutes until the cookies look puffy ànd dry ànd just bàrely golden.Wàrning, friends: DO NOT OVERBàKE. This àdvice is probàbly written on every cookie recipe everywhere, but this is essentiàl for keeping the cookies soft. Tàke them out even if they look like they’re not done yet (see picture in the post). They’ll be pàle ànd puffy.
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