Ingredients
Equipment
Method
- Using a mixer on medium speed, cream together the butter and the sugars.
- Add egg and vanilla and mix until the mixture is smooth.
- Add baking soda, salt and 1/2 cup of flour. Mix until completely incorporated and then add remaining flour 1/2 cup at a time, scraping the sides of the bowl as necessary until completely blended.
- Remove the mixer and using a spatula, stir in the chocolate chips.
- Cover and place the dough into the refrigerator to chill for at least 30 minutes.
- Preheat the oven to 350 degrees F with the rack in the middle. Line two small baking sheets with silicone baking mats, parchment paper, or lightly grease with cooking spray.
- Using a 1 1/2 or a 2 inch cookie scoop, scoop refrigerated dough and place onto the prepared baking sheet, leaving about 2 inches between cookies.
- Bake for 10-13 minutes until the cookies are lightly browned on the edges. The centers will still be soft. Allow to cool on the baking sheets.
- Serve immediately and store in an airtight container or zip top bag. Enjoy!