Soft Chocolate Chip Cookies

​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. 
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Soft Chocolate Chip Cookies

Ingredients:

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

Directions:

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!  
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