Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) packed brown sugar
  • 1/4 cup (50g) granulated white sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 3/4 tsp (4g) baking soda
  • 3/4 tsp (4g) salt
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Cream together the softened unsalted butter, brown sugar, and white sugar until the mixture is light and fluffy.
  2. Beat in the egg and vanilla extract until smooth.
  3. Sift in the all-purpose flour, baking soda, and salt; mix on low speed or by hand until just combined.
  4. Gently fold in the semi-sweet chocolate chips.
  5. Line the Ninja Crispi tray with parchment paper.
  6. Scoop approximately 3 tablespoons of dough (about 57g) onto the tray, spacing them 2 inches apart.
  7. Set the Ninja Crispi temperature to 160°C (320°F).
  8. Bake for 10–12 minutes until the edges are a deep golden brown but the centers still look slightly soft.
  9. Let the cookies sit in the Ninja Crispi for 10 minutes to allow the internal structure to firm up.