The Best Soft Chocolate Chip Cookies

INGREDIENTS

• 8 tablespoons salted butter
• 1/2 cup white sugar prefer raw cane sugar with a coarser texture
• 1/4 cup packed light brown sugar
• 1 teaspoon vanilla
• 1 egg
• 1 1/2 cups all purpose flour 6.75 ounces
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt add a little extra
• 3/4 cup chocolate chips combination of chocolate chips and chocolate chunks

INSTRUCTIONS

1. 1 Preheat the oven to 350 degrees. 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. 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. 3 Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. Add the chocolate chips and incorporate with your hands.
4. 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. Don't overbake to keep cookies soft. Take them out even if they look like they’re not done yet.
5. 5 Let them cool on the pan for a good 30 minutes. They will deflate and turn into dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. Can also be frozen.

NUTRITION

Calories: 250kcal | Carbohydrates: 33.4 gg | Protein: 3.2 gg | Fat: 12.2 gg | Fiber: 1.4 gg | Sugar: 20.5 gg