Chocolate Chip Cookies

8m
Serves 12
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Directions

  1. 1Take half a cup of softened (not melted) butter and place it in a bowl.
  2. 2Add a quarter cup plus two tablespoons of white sugar.
  3. 3Add half a cup of brown sugar.
  4. 4Mix until smooth.
  5. 5Crack in an egg.
  6. 6Add about a teaspoon of pure vanilla extract.
  7. 7Mix until fluffy.
  8. 8Add a cup and a half of all-purpose flour.
  9. 9Add a teaspoon of baking soda.
  10. 10Add a teaspoon of salt.
  11. 11Mix the dry ingredients on top first, then incorporate them with the wet ingredients until the flour is just absorbed.
  12. 12Add mini chocolate chips; ensure about a 50/50 ratio of chocolate chips to cookie dough.
  13. 13Scoop the dough into about two-inch balls, ensuring they are packed nicely and scraped clean for uniform size.
  14. 14Bake at 350°F (175°C) for 8 to 10 minutes.
  15. 15Pull the cookies out when they are just browning on the top and still jiggly.

Ingredients

  • 0.5 cup butter
  • 0.25 cup white sugar
  • 0.5 cup brown sugar
  • 1 egg
  • 1 teaspoon pure vanilla
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • mini chocolate chips

Equipment

bowlwooden spoonbaking sheetcookie scoop

Tips

  • Ensure butter is softened, not melted, to prevent cookies from spreading too thin.
  • Crack eggs with two hands to avoid eggshell in the dough.
  • Do not overmix the dry ingredients with the wet ingredients; mix until the flour is just absorbed.
  • Pull cookies out of the oven when they are just browning on top and still jiggly; they will seem underdone but will be soft when they cool.

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