Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) granulated white sugar
  • 3/4 cup (165g) packed light brown sugar
  • 1 large (50g) egg, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Beat 1 cup (225g) softened unsalted butter, 3/4 cup (150g) granulated white sugar, and 3/4 cup (165g) packed light brown sugar on medium-high speed until the mixture is light and fluffy.
  3. Stir in 1 large (50g) egg and 2 tsp (10ml) pure vanilla extract until fully incorporated and smooth.
  4. In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 tsp (5g) baking soda, and 1/2 tsp (3g) salt.
  5. Gradually add the flour mixture to the wet ingredients on low speed, mixing only until the white streaks of flour disappear.
  6. Gently fold in 2 cups (340g) semi-sweet chocolate chips by hand until evenly distributed.
  7. Scoop rounded tablespoons of dough onto parchment-lined baking sheets, spacing them 2 inches apart.
  8. Bake for 12–15 minutes until the edges are deep golden brown and the centers are set.
  9. Remove from the oven and let the cookies rest on the baking sheet for 5 minutes.
  10. Transfer the cookies to a wire rack to cool completely until firm and crunchy.