These cookies also won for me at a cookie exchange last year. Since then, I've had people ask me for the recipe. A slight change I make is instead of the two tablespoons of water, I use freshly brewed and cooled down coffee. Coffee sets off the flavor of chocolate really well. You don't taste the coffee, you just taste the chocolate MORE. I sometimes also use a teeny bit of peppermint extract when I want them REALLY minty. They're a favorite every time.
THE BEST SOFT CHOCOLATE CHIP COOKIES
8 tablespoons of salted butter
1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
1/4 cup packed light brown sugar
1 teaspoon vanilla
1 1/2 cups all purpose flour (more as needed – see video)
1/2 teaspoon baking soda
1/4 teaspoon salt (but I always add a little extra)
3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)
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.
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).