Chocolate Chip Cookies

Total Time: 20 Minutes
Yield: 24 Cookies

INGREDIENTS//
16 tablespoon of unsalted butter
1 cup white sugar
1/2 cup packed light brown sugar
2 teaspoon vanilla
2 eggs
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips

DIRECTIONS//
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 Add the chocolate chips and incorporate with your hands.

4. Roll the dough into balls and place on a cookie sheet. Bake for 9-11 minutes (10 is usually the sweet spot) until the cookies look puffy and dry and just barely golden. Warning, friends: DO NOT OVERBAKE. Take them out even if they look like they’re not done yet. They’ll be pale and puffy.

5. Let them cool on the pan for 5 minutes before transferring to a cooling rack. 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 (and eat them frozen).