Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated white sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • ½ tsp (3g) baking soda
  • ½ tsp (3g) salt
  • 1 ½ cups (250g) semi-sweet chocolate chips

Instructions:

  1. Beat the softened butter with granulated white sugar and packed light brown sugar using an electric mixer until the mixture is pale and fluffy.
  2. Incorporate the egg and vanilla extract, mixing until the batter is smooth and unified.
  3. Sift in the all-purpose flour, baking soda, and salt. Mix on low speed just until the white streaks of flour disappear; do not overmix.
  4. Fold in the semi-sweet chocolate chips by hand using a spatula.
  5. Scoop rounded tablespoons of dough and place them 3 inches apart on parchment-lined baking sheets.
  6. Bake until the edges are a deep mahogany-colored gold and the centers are set.
  7. Remove from oven immediately and let cookies firm up on the pan for 5 minutes before transferring to a cooling rack.