The Best Soft Chocolate Chip Cookies

So where were we? I think we were about to count the number of cookies I’ve eaten as I’ve refined this recipe, which is approximately $&@^!# (censored).

I’ve always loved that old Perfect Chocolate Chip Cookie recipe, but I’ve always kind of been annoyed about it, too. Like why does it need to melt only half of the butter? Does it really not work to melt ALL of it? And why does it need the spoonful of brown sugar? Or does it? Sheesh, how annoying is the person who wrote that recipe anyway? *WOOPS*

Now for the good news!

I replicated the ULTRA THICK, ULTRA SOFT texture (it called for bold, right?) and maybe even improved the flavor with this version that is similar, but way easier and more sensible than the original.

And by sensible, I mean… just… like, lazy sensible, okay? I don’t mean THAT kind of sensible. You might need to start looking for another blog if you need your cookies to be sensible.

There is nothing sensible about this beautiful sugar and butter perfection.

1. Melt Your Butter: No guessing on the right consistency of butter (room temp? cold? chilled?) – you’re just going to melt it all the way through in the microwave and let it cool for just a few minutes.
2. Beat Butter and Sugars: Get it nice and fluffy and creamy.
3. Add Egg and Vanilla: Mix it just barely in (seriously, don’t beat that egg too hard!).
4. Mix In Dry Ingredients: Flour, baking soda, salt, the usual suspects.
5. Add Chocolate Chips: Duh!
6. Bake Cookies: Roll ’em up into balls and bake – but please, please, do not overbake. We want them to be just barely done for that soft melty deliciousness.