The Best Soft Chocolate Chip Cookies

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This recipe is the property of Lindsay at A Pinch of Yum

The Best Soft Chocolate Chip Cookie

ingredients: 

• 2 cubes of butter
• 1 cup white sugar 
• 1/2 cup packed light brown sugar
• 2 teaspoon vanilla
• 2 egg
• 3 cups all purpose flour 
• 1 teaspoon baking soda
• 1/2 teaspoon salt 
• 1 cup chocolate chips 

directions:

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. 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. 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.
4. Bake for 10 to 13 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.
5. Let them cool on the pan for a good 30 minutes 

notes: 

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. You should be able to roll the balls of dough between your hands without any issues.