Ingredients
- 1/2 cup butter unsalted & softened (113g)
- 1/2 cup brown sugar 105g
- 1/4 cup white sugar 50g
- 1 tablespoon vanilla
- 1 large egg
- 1 1/2 cups all-purpose flour 180g
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup chocolate chips semi-sweet or milk chocolate
Method
- 1. In a stand mixer or in a large mixing bowl using an hand mixer, cream together the butter, brown sugar and sugar until light in color and fluffy, about 2-3 minutes. Scrap down sides one to two times during this process.
2. Add the egg and vanilla. Mix until fully incorporated. Scrap down sides of the bowl.
3. Add the flour, salt and baking soda. Using a spatula or carefully mixing with the electric equipment of choice, blend dry ingredients until almost combined.
4. Fold in chocolate chips using your spatula.
5. Using a #12 portion scoop equivalent to about 1/3 cup to form 6 large cookie dough balls. See notes for size of scoop, yield and baking time for smaller cookies. Place on a parchment lined cookie sheet.
6. Bake at 350F for 16-18 minutes. The cookie should just begin to brown at the bottom edge and be gooey in the center. Let cookies cool for at least 10 minutes before serving as they will be very soft when they are hot.
Notes
BUTTER: If using salted butter, consider omitting the additional salt. This will help avoid salty cookies.
For smaller cookies, use portion scoop size #40 equivalent to 1 1/2 tablespoons. This size will yield 17-18 cookies. Use two cookie sheets lined with parchment paper, baking one at a time. Bake at 350F for about 10 minutes. The cookie center should be soft and gooey but spread out. Let cook for a couple of minutes before moving as they will be very soft.
Freezing the dough: This cookie dough can be frozen up to 6 months. When ready to use, thaw and bake as directed.