Chocolate Chip Cookies - Perfect!
These truly are the perfect chocolate chip cookies.
Buttery, chewy and chocked full of rich chocolate chips.
Ingredients
- 1-1/2 c. unbleached all-purpose white flour
- 1 t. baking soda
- 1/2 t. salt
- 1/2 c. unsalted butter at room temperature
- 1/2 c. firmly packed light brown sugar
- 6 Tbls. white sugar
- 1 large egg
- 1 t. vanilla extract
- 2 c. chocolate chips (dark or semi-sweet)
Instructions
In a medium bowl, sift flour, baking soda and salt together or you can whisk together as well.
In another large bowl, using an electric mixer at medium speed, beat together the butter and sugars until smooth and mixed together well.
Add the egg and vanilla and mix on low speed until mixed in.
Gradually add the flour mixture and mix in until just incorporated (do not overmix).
Stir in chocolate chips with a wooden spoon, again no overmixing, just until incorporated.
Chill dough for a few hours.
Using a small or large cookie scoop or heaping tablespoon, drop the dough onto the prepared baking sheets.
When ready to bake, line 2 baking sheets with parchment paper or spray with non-stick spray. To get best results, use parchment paper.
Bake the cookies in a 350 degree oven, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
Bake small cookies 8-10 minutes
Bake large cookies 10-13 minutes
Let the cookies cool for 5 minutes on the baking sheet, then transfer the cookies to wire racks to cool completely.
Makes about 40 small cookies.
NOTE: How to Avoid Flat Cookies: Be sure your butter is room temperature (not melted or even softened) and try using cold/chilled dough.
Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.