To me there is nothing better then a soft, chewy, buttery chocolate filled cookie. Chocolate chip cookies are just one of those special treats that fill my heart with so much joy! I know, how can a simple cookie do that, but this kind of cookie does. The saddest thing ever is when I pick up a cookie thinking it is chocolate chip and it is raisins, liar is what I want to yell, why would a cookie do that to me, I thought you loved me! Just kidding.... but seriously unless it's an actual oatmeal raisin cookie there is no room for them in a chocolate chip cookie. I have very strong opinions on that matter as you can tell.
I like to try new recipes for them every now and then, some have not turned out and it becomes such a disappointing sad day. My kids will still eat them but I know the truth and they are terrible. Today though is a recipe that holy smokes knocked it out of the park! So thanks to Pinch of Yum for the recipe.
This is one I will be re making time and time again. I love the size of them and that it only makes 12 big ones.
Soft Chocolate Chip Cookies
8 Tablespoons of Salted Butter
1/2 Cup White Sugar
1/4 Cup Packed Light Brown Sugar
1 Teaspoon of Vanilla Pure Extract
1 Large Egg
1 1/2 Cups All Purpose Flour
1/2 Teaspoon of Baking Soda
1/4 Teaspoon Salt
3/4 Cup of Semi Sweet Chocolate Chips
Preheat the oven to 350F. Microwave butter for 40 seconds or where it is just barely melted. It shouldn't be hot, but should be almost entirely in liquid form.
Using a stand mixer or a hand held beater, beat the butter and sugars together till they are creamy. Add the vanilla and the egg; beat on low till the egg is just incorporated, 10-15 seconds.
Add dry ingredients (minus chocolate chips), mix until crumbles form. Use your hands or a spoon to press the crumbles together into a dough. It should form one large ball that is easy to handle, right between the stage of wet and dry dough. Add the chocolate chips and incorporate with your hands.
Roll the dough into 12 large balls and place on a cookie sheet. I put six per cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and barely golden.
Let them cool on the pan for 30 minutes. They are pretty hard to resist eating right away but they are dang hot.
*Note: Do not over cook them, that's the number one with making any good cookie. The worst is a dried up hard chocolate chip cookie so watch carefully!
A little about me
Just a BC girl living in a Alberta world on a cattle ranch nestled near Kananaskis country. I love all things food, my husband and my two beautiful children. I am always looking for inspiration through the world around me.