THE BEST SOFT CHOCOLATE CHIP COOKIES

Is your mouth watering just looking at the picture above? (I won't tell, I promise...)

These cookies are:

soft
thick
layered with chocolate chips
filled with buttery dough baked into a heavy, milk-loving cookie

I bet you CAN'T WAIT to turn that oven on and start making these yummy, delicious, mouth watering cookies, can you?

Wait...do you hear that... they are singing you a love song....

BAKE ME...BAKE ME...

Recipe:

Makes: 12 (regular sized) cookies (or 8 BIG cookies)

INGREDIENTS

8 tablespoons of salted butter
½ cup white sugar
¼ cup packed light brown sugar
1 teaspoon vanilla
1 egg
1½ cups all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup chocolate chips (you can get creative and use a combination of chocolate chips and chocolate chunks here for melted yum yum yum)

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 (if you beat the egg for too long, the cookies will be stiff).

Add flour, baking soda, and salt. Mix until little crumbles begin to 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.

Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. (You can also use a small ice cream scoop, for perfect cookies) Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. Warning, friends: DO NOT OVER BAKE. Take the cookies out even if they look like they're not done yet. They'll be pale and puffy.

Let cookies cool on the pan for a good 30 minutes or so (okay, eat four or five but then let the rest of them cool). They will rest 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. you can also freeze them, if they can last that long!

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 or you will end up with flat cookies. You should be able to roll the balls of dough between your hands without any issues.

Nutrition label what?

I don’t even know what you’re talking about. Calories don't exist in COOKIES...uh hmm..