Description
These soft chocolate chip cookies are the ultimate treat, boasting a perfectly tender and buttery texture with a delightful balance of sweetness from raw cane and brown sugars. With a quick prep and a short bake time, these cookies come out puffy and pale, resulting in irresistibly soft and chewy cookies that stay fresh for days.
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 egg
Dry Ingredients
- 1 1/2 cups all-purpose flour (6.75 ounces)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (add a little extra if preferred)
Add-ins
- 3/4 cup chocolate chips (combination of chips and chunks recommended)
Instructions
- Preheat and Melt Butter: Preheat your oven to 350°F (175°C). Microwave the butter for about 40 seconds until it is mostly melted but not hot, ensuring it’s in liquid form.
- Cream Butter and Sugars: Using a stand mixer or electric beaters, beat the melted butter with the white sugar and brown sugar until creamy. Add vanilla extract and the egg; beat on low speed just until incorporated, about 10-15 seconds, to avoid stiff cookie dough.
- Combine Dry Ingredients and Form Dough: Add the all-purpose flour, baking soda, and salt to the wet mixture. Mix until crumbly dough forms. Press the crumbs together with your hands to form a cohesive dough ball at the borderline between wet and dry.
- Add Chocolate Chips: Fold in the chocolate chips and chunks using your hands, ensuring even distribution.
- Shape and Bake: Roll the dough into 12 large balls (or 9 for very large cookies) and place them on a cookie sheet. Bake for 9-11 minutes until cookies look puffy, pale, and just barely golden. Avoid overbaking to keep softness.
- Cool: Allow the cookies to cool on the pan for at least 30 minutes. They will sink and become dense, soft, and buttery. Store in an airtight container to maintain freshness, or freeze for longer storage.
Notes
- Do not overbeat the egg into the dough to prevent stiff cookies.
- Do not overbake; cookies should be pale and puffy when removed from the oven.
- Allow cooling on the pan for 30 minutes to achieve the best texture.
- Using a mix of chocolate chips and chunks adds texture variety.
- These cookies stay soft for several days when stored properly.
- Freezing the cookies is a good option for longer storage.
