The Best Soft Chocolate Chip Cookies

I don't like chocolate chip cookies, but these are nice and moist. I ate the one with the least chips. :) Recipe courtesy of www.pinchofyum.com. Serving size is estimated.

• Ready In: 19 mins
• Serves: 24
• Yields: 24 cookies

Ingredients

• 8  tablespoons salted butter
• 1⁄2 cup white sugar
• 1⁄4 cup light brown sugar
• 1  teaspoon vanilla
• 1  egg
• 1 1⁄2 cups flour (more as needed)
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 3⁄4 cup chocolate chips (I used the whole bag, screw measuring chips)

Directions

1. Preheat oven to 350. Microwave the butter for about 40 seconds to just barely melt it. It shouldn't be hot but it should be almost entirely in liquid form.
2. Using a mixer, beat the butter with the sugars until creamy. Add the vanilla and the egg and beat on low speed until just incorporated (10 to 15 seconds or so).
3. Add the flour, baking soda, and salt. Mix until crumbles form.
4. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle. Add the chocolate chips and incorporate with your hands.
5. Roll the dough into 12 large balls or 9 balls for huge cookies (I made my cookies smaller--around 24 balls) and place on a cookie sheet.
6. Bake for 9 to 11 minutes (I did 9 minutes which was perfect). Even if the cookies look like they aren't done yet take them out to cool.
7. Let them cool on the pan for 30 minutes or so (well, okay--eat 4 or 5 but let the rest cool). They will sink down and turn into these buttery, dense, soft cookies that are the best in the land. They will stay soft for many days in an airtight container or freeze them.