Soft Chocolate Chip Cookies (Print Version)
# Ingredients:
01 -
8 tablespoons salted butter
02 -
1/2 cup white sugar or raw cane sugar with coarse texture
03 -
1/4 cup packed light brown sugar
04 -
1 teaspoon vanilla extract
05 -
1 large egg
06 -
1 1/2 cups (6.75 ounces) all-purpose flour
07 -
1/2 teaspoon baking soda
08 -
1/4 teaspoon salt, plus extra to taste
09 -
3/4 cup mixed chocolate chips and chocolate chunks
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Microwave the butter for about 40 seconds until just barely melted. It should be mostly in liquid form but not hot.
02 -
Using a stand mixer or electric beaters, cream together the melted butter with both sugars until smooth. Add the vanilla and egg, beating on low speed for just 10-15 seconds until incorporated. Do not overbeat the egg.
03 -
Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a cohesive dough ball that holds together well.
04 -
Fold in the chocolate chips and chunks with your hands until evenly distributed throughout the dough.
05 -
Divide and roll the dough into 12 large balls (or 9 for extra-large cookies) and place on a baking sheet. Bake for 9-11 minutes until the cookies look puffy, dry, and just barely golden around the edges. Do not overbake, even if they appear underdone.
06 -
Allow cookies to cool on the baking sheet for 30 minutes. They will sink slightly and develop a dense, buttery texture as they cool. Store in an airtight container to maintain softness for several days, or freeze for longer storage.
# Notes:
01 -
The cookies will appear pale and puffy when you remove them from the oven - this is exactly how they should look for the perfect soft texture.
02 -
The dough consistency should be just between 'wet' and 'dry' for the best results.