The Best Soft Chocolate Chip Cookies

30m
Prep Time

9-11m
Cook Time

39m
Ready In

Recipe: #21937

December 01, 2015

Categories: Desserts, Cookies, Shaped, Walnut, One-Pot Meal Baby Shower, Christmas, Picnic, Oven Bake, Vegetarian, Kid's Lunches, Chocolate, more

recipe by:
Bevs Best Recipes

"I found this on Pinterest a couple of years ago and have made them many times. We love them!"

Original is 12 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (61.1 g)
Calories 282.9
Total Fat - 17.8 g
Saturated Fat - 6.2 g
Cholesterol - 38.1 mg
Sodium - 152 mg
Total Carbohydrate - 28.8 g
Dietary Fiber - 2.3 g
Sugars - 12.9 g
Protein - 5.4 g
Calcium - 29.7 mg
Iron - 1.2 mg
Vitamin C - 0.2 mg
Thiamin - 0.1 mg

Step 1

Preheat the oven to 350 degrees.

Step 2

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.

Step 3

Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated (10-15 seconds or so. If you beat the egg for too long, the cookies will be stiff).

Step 4

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 (right at the stage between "wet" dough and "dry" dough).

Step 5

Add the chocolate chips, and incorporate with your hands.

Step 6

Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet.

Step 7

Bake for 9-11 minutes, until the cookies look puffy and dry and just barely golden.

Step 8

Warning: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft.

Step 9

Take them out even if they look like they're not done yet. They'll be pale and puffy.

Step 10

Let them cool on the pan for a good 30 minutes or so. They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land.

Step 11

These should stay soft for many days if kept in an airtight container.

Step 12

You can freeze them.

Tips

No special items needed.

3 Reviews

Write Review

Luvcookn

OMG! These fast, easy and deliciously sweet soft cookies are absolutely wonderful! I made them a wee bit smaller and ended up with 22 cookies. I am sharing them with the grandchildren next door. DH is a definite fan! Thank you for sharing this keeper recipe!

Sheri

My son and I mowed on quite a few of these yummy cookies before we decided we had enough. He made sure I gave him a container full before he left too!

SixBeans

These cookies are very good, mine had a nice chewy texture, the only drawback was they went too fast, I'll double the amount next time. Thank you Bev I'll make this recipe again, loved your cookie recipe!