Chocolate Chip Cookies
- 8 tablespoons of salted butter
- 1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups all purpose flour (more as needed – see video)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (but I always add a little extra)
- 3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)
- Preheat the oven to 350 degrees.
- Soften butter until it is just barely melted. I recommend doing this in a saucepan and not in the microwave so that you can control the heat and the melt.
- Beat the butter with the sugars until creamy and pale yellow.
- Add the vanilla and the egg; beat on low speed until just incorporated, 10-15 seconds or so (your cookies will be stiff if you overbeat the mixture).
- Add the flour, baking soda, and salt.
- Use your hands to mix all of the ingredients together until crumbles form.
- Press the crumbles together into a dough like you were making a biscuit dough. It should form one large ball that is easy to handle and isn't sticking to your hands like slime.
- Add the chocolate chips and again incorporate with your hands.
- Roll the dough into 12 large balls and place on a cookie sheet.
- Bake for 9-minutes until the cookies look puffy and dry but could be mistaken for undercooked - take the cookies out even if they look like they’re not done yet. They'll continue to bake as they rest.
- Let them cool on the pan. I recommend cooling on the pan instead of on a cooling rack.
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