The Best Soft Chocolate Chip Cookies
Brooke Rutledge
This is my favorite chocolate chip cookie recipe. I came upon it online a couple of years ago around the time that I met my husband, Ryan. I wanted a soft, gooey, yummy cookie that I could whip up to earn brownie points with guys. This recipe works for me - it may be more than part of how I stole Ryan's heart and why any of our Sunday School teens come to class. Enjoy!
8 Tbsp. salted butter
1/2 cup white sugar
1/4 cup packed light brown sugar
1 tsp. vanilla
1 egg
1 1/2 cups all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup chocolate chips
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 to 15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
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 - if it's too wet add extra flour a tablespoon at a time until it's the right consistency.) Add the chocolate chips and incorporate with your hands.
Roll the dough into 12 large balls (or 9 for hugely awesome cookies) and place on a cookie sheet. Bake at 350 degrees for 9-11 minutes until the cookies look puffy and dry and just barely golden. Do NOT over bake. Take them out even if they look like they aren't done yet - they will be pale and puffy. Let them cool on the pan for a good 30 minutes. They will sink down and turn into these dense, buttery, soft cookies that are the best in the world.
This is my favorite chocolate chip cookie recipe. I came upon it online a couple of years ago around the time that I met my husband, Ryan. I wanted a soft, gooey, yummy cookie that I could whip up to earn brownie points with guys. This recipe works for me - it may be more than part of how I stole Ryan's heart and why any of our Sunday School teens come to class. Enjoy!
8 Tbsp. salted butter
1/2 cup white sugar
1/4 cup packed light brown sugar
1 tsp. vanilla
1 egg
1 1/2 cups all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup chocolate chips
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 to 15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
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 - if it's too wet add extra flour a tablespoon at a time until it's the right consistency.) Add the chocolate chips and incorporate with your hands.
Roll the dough into 12 large balls (or 9 for hugely awesome cookies) and place on a cookie sheet. Bake at 350 degrees for 9-11 minutes until the cookies look puffy and dry and just barely golden. Do NOT over bake. Take them out even if they look like they aren't done yet - they will be pale and puffy. Let them cool on the pan for a good 30 minutes. They will sink down and turn into these dense, buttery, soft cookies that are the best in the world.
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