Preparation:
Prep time: 10 minutes
Cook time: 15 minutes
Yields 18-30, depending on size
Ingredients:
-1 1/2 cups all-purpose flour
-1 tsp baking soda
-1/2 tsp salt
-1/2 cup unsalted butter, room temp
-1/2 cup firmly packed light brown sugar
-6 tbsp granulated sugar
-1 large egg
-1 tsp vanilla extract
-2 1/4 cups semi-sweet chocolate chips
Directions:
Preheat the oven to 350F/177C and line 2 baking sheets with parchment paper or spray with non-stick spray.
In a medium bowl, sift the flour, baking soda, and salt together. In another large bowl, using an electric mixer at medium speed, beat together the butter and sugars for about 2 minutes, until smooth. Add the egg and vanilla and mix on low speed until incorporated. Gradually add the flour mixture and mix in until just incorporated-do not overmix.
Add chocolate chips and stir with a wooden spoon, again ensuring not to overmix (just incorporated). Chill the dough if it's warm. Using a small or large ice cream scoop or heaping teaspoon, scoop and drop balls of dough onto the prepared baking sheets, 6-8 per pan depending on the size.
Bake the cookies until the bottoms and edges are lightly browned and the tops feel firm but still slightly soft when lightly touched.
*Small cookies: bake about 8-10 minutes
*Large cookies: bake about 10-13 minutes
5. Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely. Enjoy!
Tips and tricks:
Butter tips: to avoid flat cookies: be sure your butter is room temperature (not melted or even softened), and try using cold/chilled dough if dough is warm: just refrigerator to chill before baking.
Flour/baking soda tips: Don't over-mix cookie batter especially after the flour is added and add it gradually. Make sure your baking soda is not expired.
Chocolate chip tips: If you're in chocoholic mode, go the full 2 1/4 cups chocolate chips as the recipe calls for. If you want to tone it down, just use a lesser amount.