A staple. My favorite. Simple.
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/3 cup brown sugar (packed)
- 2 teaspoons vanilla extract
- 1 large egg
- 1 2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semisweet chocolate chips
Preheat the oven to 350F.
The butter should be soft. Leave it out for a few hours beforehand. If you are like me and unable to remember to do this you can try microwaving the butter for about 40 seconds. Butter should be completely melted but shouldn’t be hot. This is a shortcut but it works as long as you don’t over heat or cook the butter.
In a large bowl, mix butter with the sugars until well-combined.
Stir in vanilla and egg until incorporated.
Add the flour, baking soda, and salt. Please read the recipe note about properly measuring flour.
Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
Stir in chocolate chips.
Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle. In my oven it takes 11 minutes for perfect cookies.