Scale
Ingredients
- 1 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup firmly packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoons pure vanilla extract
- 1 generous cup semisweet chocolate chips
Instructions
- In a bowl, combine the flour, salt, and baking soda together and set aside.
- In the bowl of a stand mixer fitted with a paddle, beat the butter, brown sugar and granulated sugars together until smooth. Beat in the egg and vanilla until light and fluffy.
- Add the flour mixture and mix on lowest setting until just incorporated. Fold the chocolate chips in by hand using a wooden spoon or sturdy scraper. Transfer the dough to an airtight container and refrigerate overnight (or at least a few hours).
- When you’re ready to bake the cookies, remove the dough from the refrigerator. Preheat the oven to 375° F. Line baking sheets with parchment paper.
- Using a 1-tablespoon cookie scoop drop dough about 2 inches apart. Bake for 8 to 10 minutes or until the edges of the cookies are golden and the tops have just started to brown. Let the cookies cool on the pan for about 5 minutes or until they are set enough to be removed without falling apart. Transfer to a wire rack to cool completely.
Notes
This recipe has been adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito. Published by Stewart, Tabori & Chang ©2008.