Description
These soft chocolate chip cookies are perfectly tender, buttery, and melt-in-your-mouth delicious. Made with a simple dough of butter, sugars, vanilla, egg, and chocolate chips, these cookies bake up with a soft, dense texture and just a hint of golden edges for the ultimate comfort treat.
Ingredients
Scale
Wet Ingredients
- 8 tablespoons salted butter
- 1/2 cup white sugar (raw cane sugar preferred)
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
Dry Ingredients
- 1 1/2 cups all-purpose flour (6.75 ounces)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (add extra to taste)
Add-ins
- 3/4 cup chocolate chips (or a combination of chocolate chips and chunks)
Instructions
- Prepare the Butter: Preheat your oven to 350°F (175°C). Microwave the butter for about 40 seconds until just barely melted; it should be mostly liquid but not hot.
- Cream Butter and Sugars: Using a stand mixer or electric beaters, beat the melted butter with both sugars until the mixture is creamy and light.
- Add Wet Ingredients: Beat in the vanilla extract and egg on low speed until just incorporated, about 10-15 seconds. Avoid overmixing to keep the cookies soft.
- Add Dry Ingredients: Add flour, baking soda, and salt to the bowl. Mix until the dough forms loose crumbles. Use your hands to press the crumbles together into a cohesive dough ball—aim for a texture between wet and dry dough.
- Add Chocolate: Gently fold in the chocolate chips (and chocolate chunks, if using) by hand until evenly distributed.
- Shape Cookies: Roll the dough into 12 large balls (or 9 for extra-large cookies) and arrange them evenly on a cookie sheet.
- Bake: Bake in the preheated oven for 9-11 minutes, until the cookies look puffy, dry, and just barely golden. Do not overbake; remove them even if they appear underdone.
- Cool and Serve: Allow the cookies to cool on the pan for about 30 minutes. They will settle into dense, buttery, soft cookies. Enjoy warm and store leftovers in an airtight container for several days, or freeze for later.
Notes
- Do not overmix the dough once the egg is added to keep the cookies soft and tender.
- Remove cookies from the oven when they look just barely golden and still puffy to maintain softness.
- Allow cookies to cool completely on the baking sheet to achieve the desired soft and dense texture.
- Raw cane sugar is preferred for a richer flavor but regular white sugar works fine.
- Cookies can be stored in an airtight container for up to 4-5 days or frozen for longer storage.
