Soft Chocolate Chip Cookies

I've posted another chocolate chip cookie recipe that we raved about, but this one beats it. It is soft and gooey in the middle, but had a crisp outer shell. Bo has made them and I've made them, and both times they turned out incredible.

Makes about 12 cookies, we usually double it they're so addicting.

INGREDIENTS

8 Tbsp salted butter
1/2 C white sugar
1/4 C packed light brown sugar
1 tsp vanilla
1 egg
1 1/2 C all purpose flour (more as needed)
1/2 tsp baking soda
1/4 tsp salt (slightly heaping)
3/4 C chocolate chips

INSTRUCTIONS

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 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 (right at the stage between "wet" dough and "dry" dough). Add the chocolate hips and incorporate with your hands.

4. Roll the dough into 12 large balls (or 9 for hugely awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. DO NOT OVERBAKE. This is essential for keeping the cookies soft. Take them out even if they look like they aren't done yet. They will be pale and puffy.

5. Let them cool on the pan for a good 30 minutes or so. They will sink down and turn into these dense, soft cookies and should stay that way for a couple days if kept in an air tight container.

NOTES - 3 most important things about this recipe: melting the butter, adding enough flour, and not baking for too long. If you find the dough is wet and really sticks to your hands, add a little more flour.

You can find the original recipe HERE. Thanks!