The Best Chocolate Chip Cookies
    About 24-30Cookies
    About 24-30Cookies
    • 1 1/2 Cups All-Purpose Flour
    • 1 Tsp Baking Soda
    • 1/2 Tsp Salt
    • 1/2Cup Unsalted ButterAt room temperature
    • 1/2Cup Light Brown Sugar
    • 6Tbsp Granulated Sugar
    • 1Large Egg,At room temperature
    • 1Tsp Vanilla Extract
    • 2Cups Semi-Sweet Chocolate Chips
    1. In a bowl, sift or whisk the flour, baking soda and salt together. Set aside.
    2. In the bowl of electric mixer with paddle attachment affixed, beat the butter, granulated sugar and brown sugar together. Beat for two minutes. Scrape down sides of bowl if necessary.
    3. Add the egg and vanilla and mix on low until incorporated.
    4. Add the flour mixture in two batches on low speed. Mix until just incorporated (Do not overmix).
    5. Add in the chocolate chips and turn on mixer to mix for just a few seconds so that the chips are evenly dispersed in the dough.
    6. Cover the bowl of the dough, and put in the fridge for at least 30 minutes.
    7. Preheat oven to 350 degrees.
    8. Using a small ice cream scoop, form your cookies, and place on parchment paper or silicone baking sheet. Don’t overcrowd your cookies!
    9. Bake the cookies for 9-11 minutes. Take out the oven and let them cool on cookie sheet for four minutes, then remove to a wire baking rack to cool completely.
    Recipe Notes

    Makes about 24-30 cookies, depending on your cookie size.

    I usually bake half of the batch, and then freeze the rest.  The dough will stay good in the freezer for up to 3 months.

    Recipe adapted from The Baking Chocolatess

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