Chocolate Chip Cookie
Ingredients
- 1 ½ cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 stick unsalted butter at room temperature
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 1 cup bittersweet chocolate chips
Instructions
- Preheat oven to 350 degrees with the rack positioned in the lower third of the oven.
- Cream butter until light and fluffy..
- Add sugar, brown sugar and salt and continue to mix until smooth.
- Add the egg and vanilla and beat on medium speed for one minute.
- In a small bowl, mix together the flour and baking soda.
- Using a wooden spoon, add the flour and chocolate chips to the butter mixture and fold the ingredients in, stirring until the flour is incorporated.
- Line 2 baking sheets with parchment.
- Spoon heaping teaspoons of dough 2 inches apart onto baking sheets. I like to use a small 1 ½ inch ice cream scoop which makes nice round mounds.
- Bake one sheet at a time for 12 to 15 minutes, until lightly browned, turning the baking sheet halfway through the baking time. The cookies will still be very soft when you take them out of the oven - don't over bake!
- Let the cookies cool for a about 5 minutes and then transfer to a rack to cool further.
- If they don’t get scarfed down in one sitting, store in an airtight container.
Notes
To make ahead of time, using some waxed paper, create a log out of the dough about 1 1/2 inches wide and 12 inches long. Wrap tightly and keep in the fridge for up to a week or freeze for up to a month.
When you are ready to bake, simply slice the rounds, place on the baking sheet and bake as usual. Some people swear that chilling the dough for at least 3 days makes for the best cookies. If you prefer flatter cookies, give the baking pan a quick tap on a countertop half way through when you are rotating the pan. This will cause the cookies to fall.
When you are ready to bake, simply slice the rounds, place on the baking sheet and bake as usual. Some people swear that chilling the dough for at least 3 days makes for the best cookies. If you prefer flatter cookies, give the baking pan a quick tap on a countertop half way through when you are rotating the pan. This will cause the cookies to fall.