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THE BEST SOFT CHOCOLATE CHIP COOKIES

All the good cookie eaters of the world!

We were made for such a time as this.

These cookies are soft, thick, bricks of chocolate chunks and buttery dough baked into a heavy, milk-loving cookie that is my most favorite chocolate chip cookie of all time. ♡

Wait, though. They are singing a love song to you: BAKE ME.

BAKE ME IN YOUR OVEN RIGHT NOW.
A few years ago, when we were living in the Philippines, I accidentally discovered my new favorite way to make cookies. The recipe is now two years old, but if you like to creep, they can be located here.

And let me just take a moment to acknowledge that seriously without fail – everything good that I make is always inspired by haphazard accidents, including but not limited to broken refrigerators and lacking ingredients and my really strong tendency towards laziness. Everything including these cookies and all their iterations.

So in 90 bajillion degree Cebu, Philippines, back in fateful 2012, yes I WAS trying to bake chocolate chip cookies. In true Pinch of Yum must-have-the-food-now style, it made 0% rational sense. I had butter that was literally melted from sitting out on the counter for, like, three seconds, I had NO brown sugar, and I added a little too much extra flour. I proceeded to bake the accidental cookies in my oven which I had to start by lighting a FIRE with a MATCH inside of it and which had NO TEMPERATURE MARKINGS other than the numbers 1-5. Sage and I are laughing out loud over here – howwww did I do anything?

Related – I now laugh out loud with my dog.

Ingredients
  • 8 tablespoons of salted butter
  • ½ cup white sugar (I like to use raw cane sugar with a coarser texture)
  • ¼ cup packed light brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1½ cups all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt (but I always add a little extra)
  • ¾ cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)

Instructions
  1. Preheat the oven to 350 degrees. 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.
  2. 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).
  3. 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). Add the chocolate chips and incorporate with your hands.
  4. Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they're not done yet (see picture in the post). They'll be pale and puffy.
  5. Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.

Notes
The 3 most important things about this recipe are 1) melting the butter, 2) adding enough flour, and 3) not baking for too long.

If you find that the dough is wet and it REALLY sticks to your hands, you probably need a little more flour. This is important otherwise you'll have flat cookies. You should be able to roll the balls of dough between your hands without any issues.

Nutrition label what?
I don’t even know what you’re talking about.

CHEERS, COOKIE FRANDS.

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