Ingredients:

  • 1 cup (226g) unsalted butter, softened but cool
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated white sugar
  • 1 large egg (50g), room temperature
  • 1 tablespoon (13g) pure vanilla extract
  • 2 1/4 cups (280g) all purpose flour
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (6g) fine sea salt
  • 1 1/2 cups (250g) semi sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Note: A hot oven is crucial for that initial set of the edges.
  2. Cream the 1 cup of softened butter with 1 cup brown sugar and 1/2 cup white sugar in a large bowl. Mix until the mixture looks pale and fluffy, about 2-3 minutes.
  3. Add the 1 large egg and 1 tablespoon of vanilla extract to the butter mixture. Beat until velvety and smooth, ensuring no streaks of egg remain.
  4. Whisk the 2 1/4 cups flour, 1 teaspoon baking soda, and 1 teaspoon salt in a separate small bowl. Note: This prevents clumps of baking soda in your final cookies.
  5. Combine the dry ingredients into the wet mixture slowly. Mix until just combined, stopping the moment you no longer see white flour.
  6. Fold in the 1 1/2 cups semi sweet chocolate chips using a spatula.
  7. Scoop rounded tablespoons of dough onto the prepared sheets, spacing them 2 inches apart.
  8. Bake for 10 minutes until the edges are golden and crackling but the centers still look slightly soft.
  9. Rest the cookies on the hot baking sheet for 5 minutes. Note: This carryover cooking finishes the centers perfectly.
  10. Transfer the cookies to a wire rack to cool completely, or eat them warm for maximum gooeyness.