Soft Chocolate Chip Cookies

Full credits to Pinch Of Yum

Ingredients
  • 112g salted butter
  • 80g granulated sugar
  • 55g packed light brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 192g all purpose flour (more as needed)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 130 g chocolate chips
INSTRUCTIONS
  1. Preheat the oven to 180 degrees celsius. Microwave the butter for  30-40 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. Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. DO NOT OVERBAKE. They’ll be pale and puffy.
  5. Let them cool on the pan for a good 30 minutes or so. They will sink down and turn into these dense, buttery, soft cookies.  Cookies should stay soft for many days if kept in an airtight container.
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