Description
These classic soft chocolate chip cookies offer a nostalgic, pillowy texture with golden edges and melty semisweet chips. Perfect for stocking a family cookie jar, they stay fresh and tender for days, bringing a touch of heritage baking to your home kitchen.
Ingredients
- Unsalted butter, softened
- Light brown sugar
- Granulated sugar
- All-purpose flour
- Pure vanilla extract
- Semisweet chocolate chips
- Large egg
- Baking soda
- Salt
Instructions
- Preheat your oven to 350°F and line two large baking sheets with parchment paper to prevent sticking.
- In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined.
- In a separate large bowl, beat the softened butter with the brown and granulated sugars on medium-low speed for five minutes until the mixture is light and fluffy.
- Add the egg and vanilla extract to the butter mixture, beating until well combined and scraping down the sides of the bowl as needed.
- Turn the mixer to the lowest setting and gradually add the dry flour mixture, mixing only until the white streaks disappear.
- Gently fold in the chocolate chips by hand, then scoop 1.5-tablespoon balls of dough onto the prepared baking sheets.
- Refrigerate the dough balls for at least one hour, then bake one sheet at a time for 12 to 14 minutes until the edges are golden but the centers are still slightly puffed.
- Allow the cookies to rest on the hot baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
For a superior texture, ensure your butter and egg are at room temperature before you begin to help create a smooth, stable emulsion. If you are not using a kitchen scale, be sure to use the spoon-and-level method when measuring your flour to avoid a dry or crumbly cookie.
- Prep Time: 20 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American