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tgh
Is there anything better than a fresh batch of soft chocolate chip cookies? I think not. Soft Chocolate Chip Cookies. All the good cookie eaters of the world! We were made for such a time as this. These cookies are soft, thick, bricks of chocolate chunks and buttery dough baked into a heavy, milk-loving cookie that is my most favorite chocolate chip cookie of all time. Wait, though. They are singing a love song to you: BAKE ME.
Please make it a soft, hugely huge and always soft, and buttery and chocolate chippy and perfectly soft chocolate chip cookie that will take your life to the next level.
the best soft chocolate chip cookies
Prep Time: 10 mins Cook Time: 10 mins Yield: 12 cookies (or 9 if you make the cookies HUUUGE, which I often do)
DESCRIPTION
These are THE BEST soft chocolate chip cookies! No chilling required. Just ultra thick, soft, classic chocolate chip cookies!
INGREDIENTS
8 tablespoons of salted butter
1/2 cup white sugar (I like to use 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 (more as needed – see video)
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
- 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).
- Read fullrecipes here >> pinchofyum.com/the-best-soft-chocolate-chip-cookies