8 tbsp salted butter
1/2 cup white sugar
1/4 cup packed light brown sugar
1 tsp vanilla
1 egg
1 1/2 c flour
1/2 tsp baking soda
1/4 tsp salt
3/4 c chocolate chips
*if using unsalted butter add 1/4 tsp per 1/2 cup butter
Preheat oven to 350. Microwave butter for about 40 seconds to just barely melted.
Using stand mixer or electric beaters, beat butter with sugars until creamy. Add vanilla and egg; beat on low speed until just incorporated. 10-15 seconds or so (if you beat the egg too long, the cookies will be stiff)
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 chocolate chips and incorporate with your hands
Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on cookie sheet. Bake 9-11 minutes until cookies look puffy and dry and just barely golden. WARNING: DON'T OVERBAKE.
Let them cool on pan for 30 minutes (I did about 15 minutes). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. Should stay soft for many days if kept in airtight container. I also like to freeze them.
Amber's daughter in law, Whitney, triples recipe and freezes bunch of dough. Can cook straight from frozen 12-15 minutes.
Another lady said can roll in health bits before baking.
