Soft Chocolate Chip Cookies

Name: Soft Chocolate Chip Cookies
Ingredients: ¾ cup butter, softened (6 ounces; 170 grams); ¾ cup dark brown sugar (5 ¼ ounces; 150 grams); ¼ cup granulated sugar (1 ¾ ounces; 50 grams); 1 large egg; 2 teaspoons vanilla extract; 2 cups all-purpose flour (9 ounces; 250 grams); 1 teaspoon baking soda; ½ teaspoon salt; 2 cups chocolate chips or chunks (12 ounces; 340 grams)

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Servings: 32

Ingredients

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¾ cup butter, softened (6 ounces; 170 grams)¾ cup dark brown sugar (5 ¼ ounces; 150 grams)¼ cup granulated sugar (1 ¾ ounces; 50 grams)1 large egg2 teaspoons vanilla extract2 cups all-purpose flour (9 ounces; 250 grams)1 teaspoon baking soda½ teaspoon salt2 cups chocolate chips or chunks (12 ounces; 340 grams)

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Instructions

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Step 1

Preheat oven to 325℉. Line a baking sheet with parchment paper.

Step 2

Combine the soft butter, brown sugar, and granulated sugar in a large bowl. Mix on medium-high speed with a handheld or stand mixer until light and fluffy. Stop the mixer once and scrape the bottom and sides of the bowl.

Step 3

Add the egg and vanilla extract. Mix on medium-high speed until very light. Stop the mixer and add the flour, baking soda, and salt. Mix on low speed until a dough forms. Stop the mixer. Stir in the chocolate chips with a wooden spoon or firm rubber spatula.

Step 4

Drop dough, about two tablespoons each, onto the prepared baking sheet.

Step 5

Bake until edges are set, about 12 minutes. Don’t overbake or cookies won’t be soft.

Step 6

Store cookies in an airtight container. For extra-soft cookies, place the warm (not hot) cookies into an air tight with a lid. Cover for 24 hours.