The Best Soft Chocolate Chip Cookies

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.