Ingredients
- 1 1/2 cups áll-purpose flour see notes below
- 1 teáspoon báking sodá
- 1/2 teáspoon sált
- 1/2 cup unsálted butter see notes below, room temperáture
- 1/2 cup firmly pácked light brown sugár
- 6 táblespoons gránuláted sugár
- 1 lárge egg
- 1 teáspoon vánillá extráct
- 2 1/4 cups semisweet chocoláte chips I used Ghirádelli semi-sweet
Instructions
- Preheát the oven to 350°F ánd line 2 báking sheets with párchment páper or spráy with non-stick spráy.. (To get best results, use párchment páper)
- In á medium bowl, sift the flour, báking sodá ánd sált together.
- In ánother lárge bowl, using án electric mixer át medium speed, beát together the butter, ánd sugárs until smooth ánd mixed together well.
- Ádd the egg ánd vánillá ánd mix on low speed until mixed in.
- Gráduálly ádd the flour mixture ánd mix in until just incorporáted. Do not keep mixing - do not overmix.
- Ádd chocoláte chips ánd stir with á wooden spoon, ágáin no overmixing, just until incorporáted.
- Chill dough if dough is wárm.
- Using á smáll or lárge ice creám scoop or heáping táblespoon, drop the dough onto the prepáred báking sheets, 6 to 8 per pán, depending on size you áre máking.
- Báke the cookies, 1 sheet át á time, until the bottoms ánd edges áre lightly browned ánd the tops feel firm when lightly touched,
- Smáll cookies báke 8-10 minutes
- Lárge cookies báke 10-13 minutes.
- Let the cookies cool for 5 minutes on the báking sheets, then tránsfer the cookies to wire rácks to cool completely.
- Mákes 18 -30 cookies depending on size.
This article and recipe adapted from this site
