Soft Chocolate Chip Cookies Recipe

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Soft Chocolate Chip Cookies

These cookies are soft, thick, bricks of chocolate chunks and buttery dough baked into a heavy, milk-loving cookie that is my most favorite soft chocolate chip cookie of all time.

Ingredients of Soft Chocolate Chip Cookies

  • You need 8 tablespoons of salted butter
  • Prepare 1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
  • You need 1/4 cup packed light brown sugar
  • It’s 1 teaspoon vanilla
  • It’s 1 egg
  • You need 1 1/2 cups all purpose flour (more as needed – see video)
  • It’s 1/2 teaspoon baking soda
  • Prepare 1/4 teaspoon salt (but I always add a little extra)
  • Prepare 3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)

Easy Soft Chocolate Chip Cookies Instructions

  1. Preheat the oven to 350 degrees. Heat the butter in the microwave for about 40 seconds until just melted. It shouldn’t be hot, but it should be almost entirely in liquid form.
  2. Using a planetary mixer or an electric whisk, beat the butter and sugar until creamy. Add vanilla and egg; Beat on low speed until just incorporated – about 10-15 seconds (beating the egg too long will make the cookies hard).
  3. Add the flour, baking powder (soda) and salt. Mix until crumbs are formed. Use your hands to squeeze the crumble into a dough. It must form a large ball that is easy to handle (right in the phase between the “wet” and “dry” dough). Add the chocolate chips and work with your hands.
  4. Roll the dough into 12 large balls (or 9 for HUGE great cookies) and place them on a baking sheet. Bake for 9-11 minutes until the cookies are puffy and dry and just golden. Attention, friends: DO NOT CONTINUE COOKING. This tip is likely everywhere on every cookie recipe, but it’s important for keeping cookies soft. Take them out even if they look unfinished (see photo in the post). You will be pale and puffy.
  5. Let them cool in the pan for about a good 30 minutes (I mean, okay, eat four or five, but let the rest cool down). They sink and turn into these thick, buttery, soft cookies that are the best in the whole country. They should remain soft for many days when stored in an airtight container. I also like to freeze them.

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