My favorite chocolate chip cookies are the ones that have a slight crisp on the outside and are super chewy on the inside. If that resonates with you, too, then look no further. There’s nothing new or exotic about this recipe, it’s just good. The only difference here is that you melt the butter–who knew I was doing it wrong all these years but just letting my butter “soften to room temp”? Never again, my friends.
SERVING SIZE
- Anywhere from 1-12 depending on my mood and how much dough I eat before they go in the oven
INGREDIENTS
- 1 stick of salted butter
- 1/2 cup sugar
- 1/4 cup light brown sugar packed down
- 1 teaspoon vanilla
- 1 egg
- 1.5 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chunky chocolate chips
DIRECTION
- Preheat oven to 350° and heat butter on stove until it melts
- Beat butter with both sugars until creamy. Add egg and vanilla and beat for 10 seconds more (if you like your cookies harder, then beat the egg for longer–this makes them stiff)
- Beat in flour, baking soda and salt. Once mixture becomes crumbly, add in chocolate chips and use your hands to mix them in.
- Roll the dough into 12 balls and push down slightly so they are in the form of a puffed up hockey puck
- Bake for 9 minutes (they might look slightly undercooked but that’s ok, you want to get them out while they are still a pale color)
- Find some milk and enjoy:)
