The Best Soft Chocolate Chip Cookies

Prepare the Dough Base

Notes: If you beat the egg for too long, the cookies will be stiff.

Instructions

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.

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.

Form the Dough

Notes: The dough should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough).

Ingredients

1 1/2 cups all purpose flour (6.75 ounces)

1/2 teaspoon baking soda

1/4 teaspoon salt (but I always add a little extra)

3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)

Instructions

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.

Bake the Cookies

Notes: 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.

Instructions

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.

Cool and Store

Notes: The cookies will sink down and turn into dense, buttery, soft cookies as they cool.

Instructions

Let them cool on the pan for a good 30 minutes or so.

These should stay soft for many days if kept in an airtight container.

You can also freeze them.