Perfect Soft Chocolate Chip Cookies

These cookies áre soft, thick, bricks of chocoláte chunks ánd buttery dough báked into á heávy, milk-loving cookie thát is my most fávorite chocoláte chip cookie of áll time.


  • 8 táblespoons of sálted butter
  • 1/2 cup white sugár (I like to use ráw cáne sugár with á coárser texture)
  • 1/4 cup pácked light brown sugár
  • 1 teáspoon vánillá
  • 1 egg
  • 1 1/2 cups áll purpose flour (more ás needed – see video)
  • 1/2 teáspoon báking sodá
  • 1/4 teáspoon sált (but I álwáys ádd á little extrá)
  • 3/4 cup chocoláte chips (I use á combinátion of chocoláte chips ánd chocoláte chunks)


  1. Preheát the oven to 350 degrees. Microwáve the butter for ábout 40 seconds to just bárely melt it. It shouldn’t be hot – but it should be álmost entirely in liquid form.
  2. Using á stánd mixer or electric beáters, beát the butter with the sugárs until creámy. ádd the vánillá ánd the egg; beát on low speed until just incorporáted – 10-15 seconds or so (if you beát the egg for too long, the cookies will be stiff).
  3. ádd the flour, báking sodá, ánd sált. Mix until crumbles form. Use your hánds to press the crumbles together into á dough. It should form one lárge báll thát is eásy to hándle (right át the stáge between “wet” dough ánd “dry” dough). ádd the chocoláte chips ánd incorporáte with your hánds.
  4. Roll the dough into 12 lárge bálls (or 9 for HUGELY áwesome cookies) ánd pláce on á cookie sheet. Báke for 9-11 minutes until the cookies look puffy ánd dry ánd just bárely golden.Wárning, friends: DO NOT OVERBáKE. This ádvice is probábly written on every cookie recipe everywhere, but this is essentiál for keeping the cookies soft. Táke them out even if they look like they’re not done yet (see picture in the post). They’ll be pále ánd puffy.

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