Perfect Chocolate Chip Cookies

Name: Perfect Chocolate Chip Cookies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 1/4 cups (6 1/2 oz./200 g) unbleached all-purpose flour; 1 tsp. baking soda; 1/2 tsp. salt; 1/2 cup (1 stick/4 oz./125 g) unsalted butter, at room temperature; 1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar; 6 Tbs. (3 oz./90 g) granulated sugar; 1 egg; 1 tsp. vanilla extract; 2 1/2 cups (15 oz./470 g) semisweet chocolate chips

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Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 11

Ingredients

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1 1/4 cups (6 1/2 oz./200 g) unbleached all-purpose flour1 tsp. baking soda1/2 tsp. salt1/2 cup (1 stick/4 oz./125 g) unsalted butter, at room temperature1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar6 Tbs. (3 oz./90 g) granulated sugar1 egg1 tsp. vanilla extract2 1/2 cups (15 oz./470 g) semisweet chocolate chips

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Instructions

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Step 1

Preheat an oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

Step 2

In a bowl, sift together the flour, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended. Slowly add the flour mixture and mix just until incorporated. Switch to a wooden spoon and stir in the chocolate chips.

Step 3

Using a small ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, spacing the dough mounds 2 inches (5 cm) apart.

Step 4

Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10 to 13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Makes 10 to 12 cookies.

Step 5

Adapted from Williams Sonoma Bake Good Things (Weldon Owen 2015)