These are the ultimate soft chocolate chip cookies! No chilling needed—just ultra-thick, soft, and classic chocolate chip goodness!
INGREDIENTS
- 8 tablespoons salted butter
- 1/2 cup white sugar (I prefer raw cane sugar for a coarser texture)
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour (6.75 ounces)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (I like to add a bit more)
- 3/4 cup chocolate chips (I use a mix of chips and chunks)
INSTRUCTIONS
- Preheat the Oven: Preheat your oven to 350°F (175°C). Microwave the butter for about 40 seconds until it’s mostly melted but not hot.
- Cream Butter and Sugars: In a stand mixer or with electric beaters, beat the melted butter with the sugars until creamy. Add the vanilla and egg, and mix on low speed for about 10-15 seconds—just until incorporated. Avoid overbeating to keep the cookies soft.
- Combine Dry Ingredients: Add the flour, baking soda, and salt. Mix until crumbly. Use your hands to bring the crumbles together into a dough—it should form a large ball that’s easy to handle, somewhere between “wet” and “dry” dough.
- Incorporate Chocolate Chips: Fold in the chocolate chips using your hands.
- Shape and Bake: Roll the dough into 12 large balls (or 9 for extra-large cookies) and place them on a cookie sheet. Bake for 9-11 minutes until the cookies are puffy, dry, and just barely golden. Important: Do not overbake! They should look a bit underdone; they’ll firm up as they cool.
- Cool Down: Let the cookies cool on the pan for about 30 minutes (though feel free to sneak a few while they cool). They’ll sink slightly and become dense, buttery, and incredibly soft.
- These cookies will stay soft for days in an airtight container, and you can also freeze them for later enjoyment!
