The Best Chocolate Chip Cookies
Have you ever been shopping at Hom furniture and had their chocolate chip cookies fresh from the oven? They just melt in your mouth, am I right? Now you can make them at home. These chocolate chip cookies are soft, pale and puffy. No more flat chocolate chip cookies. The other thing I love about these is I can freeze them and they taste just as good, if not better after being frozen for awhile.
Now here are the details. Preheat your oven to 350 degrees and line a cookie sheet with parchment paper. I used to always skip this step and now I can’t not use parchment paper. In a microwave safe bowl, melt your butter. Don’t let it blow up, or that will be a mess. Grab out your stand mixer and cream together butter and sugars, add in vanilla and egg. Beat on low speed until just incorporated; about 15 seconds. The secret to this recipe is not to OVERBEAT the egg or your chocolate chip cookies will be flat and ugly. I repeat, do not overbeat your egg. So when you are making these, don’t throw the egg in and walk away to the bathroom.
Now, add in flour, baking soda and salt. Once your dough has formed, take it out and place it on the counter. Sounds silly, I know but it is better than keeping it in your mixing bowl. Press it down, making it flat and throw on the chocolate chips. Mix all together and roll into little balls. Ask your little helpers to help make the balls, V loves doing that! Yes, it will get greasy.
YOUR HOME IS ABOUT TO SMELL WONDERFUL FROM THESE CHOCOLATE CHIP COOKIES
Place dough evenly on your cookie sheet and bake 9-11 minutes. The cookies will look pale and not done but they are, trust me! Sprinkle some salt over top and let them cool on your cookie sheet for 30 min – if they last that long. These cookies are perfect for dipping in milk or placing with vanilla ice cream too.
