Chocolate chip cookies!
- 1 egg
- 1 ½ cups of flour
- ½ tsp baking soda
- ¼ cup brown sugar, packed light
- ¾ cups chocolate chips
- ¼ tsp salt
- 1 tsp vanilla
- ½ cup white sugar
- 8 tbsp (1 stick) butter
- Preheat oven to 350 degrees. Microwave butter for about 40 seconds. It should be just barely melted, almost entirely liquid.
- Using a stand mixer, electric beaters, or by hand, mix the butter and sugars together. Until it is creamy.
- Add the vanilla and the egg. Beat or mix on low speed until just incorporated (10-15 seconds). If you beat 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 (between the wet and dry dough stage).
- Add the chocolate chips. Include the chips with your hands.
- Roll the dough into 12 large balls (or 9 huge ones!) and place on a cookie sheet.
- Bake for 9-11 minutes. Until the cookies look puffy and dry and just barely golden. Warning: Do not overbake (it keeps the cookies soft). Take them out even if they look like they are not done yet. They will be pale and puffy.
- Let them cool on the pan for a good 30 minutes or so (or eat a few and let the rest cool!). They will sink down and will be dense, buttery, soft cookies to enjoy!
- They should stay soft for a few days in an airtight container. They also can be frozen.