Makes 2 Dozen

8 Tbsp Butter (softened)

1/2 Cup white cane sugar

1/4 Cup light brown sugar (packed)

1 tsp pure vanilla extract

1 egg

8 Cups all purpose flour

1/2 tsp baking soda

1/4 tsp salt

3/4 Cup Chocolate chips

1. Preheat oven to 350° and get out a large mixing bowl and two non-stick cookie sheets

2. Combine softened butter with the sugars, and mix until it’s crumbly. NOTE: If the butter is completely melted the recipe will work. The cookies will not be as soft.

3. In a separate small bowl combine the egg and vanilla, whisk until the yolk is completely mixed in.

4. In the sugars bowl, add the flour, salt, and baking soda but do not mix

5. Pour the egg mixture over the flour, then start mixing and folding the whole mixture with your hands or spatula. I don’t like to use a mixer because they tend to over stress the dough

6. Now start making golf ball or slightly smaller balls of dough by rolling them in your hands. Place them on the cookie sheet about 2in apart. Make sure if you don’t have a nonstick sheet, grease the sheet before placing the dough.

7. Put your fully loaded cookie sheets in the preheated oven (if they both fit comfortably) and bake them for 11-13min and NO LONGER! The cookies will look doughy still because they are hot.

8. LET THEM COOL! For at least 30min on the sheet. These cookies are so “melt in the mouth” soft that you will tear them in half if you take them off early.

9. If serving right away pop them in the fridge for 5-10min so they are easy to pick up. They are best eaten the day after, these cookies will stay soft for a week!