Adapted from the recipe by Lindsay Ostrom, pinchofyum.com.
As the author wrote about this recipe, “These are the best soft chocolate chip cookies. No chilling required; just ultra-thick, soft, classic chocolate chip cookies.”
START TO FINISH: 20 minutes (10 minutes active)
SERVINGS: 12 cookies
1 stick salted butter (8 tablespoons)
½ cup white sugar
¼ cup packed brown sugar
1 teaspoon vanilla
1½ cups all-purpose flour (more as needed)
½ teaspoon baking soda
¼ teaspoon salt
¾ cup semi-sweet chocolate chips
- Preheat oven to 350 degrees. Microwave butter in 20-second intervals 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 white and brown sugars until creamy. Add the vanilla and egg; beat on low speed until just incorporated, 10-15 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. Add a bit more flour if the dough is too sticky. Add the chocolate chips and incorporate with your hands.
- Roll the dough into 12 balls and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. Do not overbake.
- Let the cookies cool on the pan for 30 minutes. Store cookies in an airtight container or freeze up to three months.