Chocolate Chip Cookies
- Prep time
- 30 min
- Cook time
- 12 min
- Total time
- 42 min
- Servings
- 22 cookies
Ingredients
- 1/2 cup sugar
- 3/4 cup brown sugar (unpacked)
- 1 tsp salt
- 7 tbsp butter, melted
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour (unsifted)
- 1/2 tsp baking soda
- unknown amount of chocolate chips
Instructions
- Preheat oven to 350°F/180°C.
- In a large bowl, whisk together the sugars, salt, and butter until a paste has formed with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
- Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
- Fold in the chocolate chips evenly, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12 minutes. Don't bake longer because the cookies will harden.
Original recipe