The Best Soft Chocolate Chip Cookies

Ingredients (I usually make a double batch so double everything)

8 tablespoons of salted butter (1 cube)
1/2 cup white sugar (I use Trader Joe's Raw Cane Sugar)
1/4 cup packed light brown sugar 
1 teaspoon vanilla
1 egg
1 1/2 cups all purpose flour  
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup chocolate chips 

Instructions

Preheat oven to 350 degrees.  Microwave the butter for about 20-30 seconds or until mostly melted but not hot

Using a stand mixer or electric beater, beat the butter with the sugars until creamy.  

Add the vanilla and the egg and beat on low speed until incorporated (10-15 seconds) (if you beat the egg too long the cookies will be stiff). 

Add the flour, baking soda and salt and mix till crumbles form (mine is always a bit moist and I use it this way)   

Add the chocolate and mix in your mixer.  The directions say to hand mix in but I use my mixer with no problem. 

I use a teaspoon to get a heaping amount of the the mixture and roll it in my hands to form balls then place on the cookie sheet.  I get a dozen on the cookie sheet each batch.  I make small cookies versus the actual recipe saying to make a few large ones.  

Bake 9-11 minutes.  I usually bake 10 minutes.  
DO NOT OVER BAKE

Let them cool on the pan for 30 minutes (I let mine cool 10 minutes and then place on a wire rack to totally cool before packing them up). My favorite way to store them is to place them on a large paper plate and put that in a gallon size ziplock freezer bag for the next day or freeze as is.   I pull one out as I want one or can grab some for family or friends.    

ENJOY!

the original recipe is from 
www.pinchofyum.com/the-best-soft-chocolate-chip-cookies