These chocolate chip cookies are soft, thick bricks of chocolate chunks and buttery dough baked into a heavy, milk-loving cookie that is my all-time favourite chocolate chip cookie.
The three most important aspects of this recipe are: 1) melting the butter, 2) adding enough flour, and 3) not overbaking. If the dough is wet and really sticks to your hands, you probably need to add more flour. I usually add a few tablespoons at a time to achieve the desired consistency.
INGREDIENTS
8 tablespoons of salted butter
1/2 cup granulated sugar (I like to use raw cane sugar with a coarser texture)
1/4 cup packed light brown sugar
1 teaspoon vanilla
1 egg
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips
INSTRUCTIONS:-
1. Preheat your oven to 350 degrees. To just barely melt the butter, microwave it for about 40 seconds. It should not be too hot, but it should be mostly liquid.2. Beat the butter and sugars together with a stand mixer or electric beaters until creamy. Add the vanilla and egg; beat on low speed until just combined – about 10-15 seconds (if you beat the egg for too long, the cookies will be stiff).
3. Combine the flour, baking soda, and salt in a mixing bowl. Crumbles should form after mixing. Form a dough with your hands by pressing the crumbles together. It should form a single large, manageable ball (right between "wet" and "dry" dough). Incorporate the chocolate chips with your hands.
4. Place the dough on a cookie sheet and roll it into 12 large balls (or 9 for HUGELY awesome cookies). Bake for 9-11 minutes, or until the cookies are puffy, dry, and barely golden. DO NOT OVERBAKE, my friends. This is probably written on every cookie recipe, but it is critical for keeping the cookies soft. Even if they appear to be incomplete, remove them (see picture in the post). They'll look pale and puffy.
5. Allow them to cool for about 30 minutes on the pan (I mean, okay, eat four or five but then let the rest of them cool). They will sink and transform into the best dense, buttery, soft cookies this side of the Mississippi. These should stay soft for several days if stored in an airtight container. I also enjoy freezing them.
