how to make best soft chocolate chip cookies

these are the best soft chocolate-chipcookies no chilling required just ultrathick soft classic chocolate chipcookies ingredients 8 tablespoons ofsalted butter 1/2 cup white sugar I liketo use raw cane sugar with a coarsertexture 1/4 cup packed light brown sugar1 teaspoon vanilla 1 egg 1 and 1/2 cupsall-purpose flour 1/2 teaspoon bakingsoda 1/4 teaspoon salt but I always adda little extra 3/4 cup chocolate chips Iuse a combination of chocolate chips andchocolate chunks instructions preheatthe oven to 350 degrees microwave thebutter from about 40 seconds to justbarely melted it shouldn’t be hot but itshould be almost entirely in liquid formusing a stand mixer or electric beatersbeat the butter with the sugars untilcreamy add the vanilla and the egg beaton low speed until just incorporated 10to 15 seconds or so if you beat the eggfor too long the cookies will be stiffadd the flour baking soda and salt mixuntil crumbles form use your hands topress the crumbles together into a doughit should form one large ball that iseasy to handle right at the stagebetween wet dough and dry dough add thechocolate chips and incorporate withyour hands roll the dough into 12 largeballs or nine for hugely awesome cookiesand place on a cookie sheet bake fornine eleven minutes until the cookieslook puffy and dry and just barelygolden warning friends do not OVR bak ethis advice is probably written on everycookie recipe everywhere but this isessential for keeping the cookies softtake them out even if they look likethey’re not done yet see picture in thepost they will be pale and puffy letthem cool on the pan for a good 30minutes or so I mean okay eat four orfive but then let the rest of them coolthey will sink down and turn into thesedense buttery soft cookies that are thebest in all the landthese should stay soft for many days ifkept in an airtight container I alsolike to freeze them nonstick sheet panmixing bowl cookie spatula notes theequipment section above containsaffiliate links to products we use inlove the three most important thingsabout this recipe are 1 melting thebutter 2 adding enough flour and 3 notbaking for too long if you find that thedough is wet and it really sticks toyour hands you probably need a littlemore flourthis is important otherwise you’ll haveflat cookies I’ll usually add a fewtablespoons at a time to get it to theright consistency see video in post forreference you should be able to roll theballs of dough between your handswithout any issuescookie guide typed from our recipetester if you’re running into issueswith your cookies you can reference theexamples above to help find out what mayhave gone wrong one of the keys toachieving the perfect cookie is toensure the correct amount of flour isused ideally the flour should be weighedin testing we found that 6.75 ounces offlour was the correct amount without afood scale don’t pack the flour intomeasuring cups and always level theflour off