Ingredients
1 1/2c (215g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 stick (110g) unsalted butter (room temperature)
1/2c (110g) brown sugar
6 tsp (25g) granulated sugar
1 large egg (57g)
1 tsp vanilla extract
7/8c (155g) chocolate chips
Method
Preheat oven to 175C*;
In a bowl sift flour, baking soda and salt;
In a different bowl, cream butter and sugars until smooth (around 2 minutes)
Add in egg and vanilla on low speed until mixed in.
Gradually fold in the flour mixture with the help of a spatula or wooden spoon. Make sure you do not over mix your dough;
Add 2/3 of the chocolate chips and stir with a wooden spoon just until incorporated;
Chill dough about 10 min in the freezer if warm.
With the help of a small ice-cream scoop or using two spoons drop little scoops of dough onto a baking sheet, then sprinkle a couple chocolate chips on top of each cookie;
Bake for 10/12 minutes**;
Remove pan from the oven and let the cookies sit on baking tray for a couple more minutes, then transfer to a wire rack until cool.
* I use the convection bake option for this recipe;
** The cooking time depends on the size of your cookies. If you use a small ice-cream scooper they should cook for around 8-10 minutes. If you use a bigger one and make standard American cookies they should cook for 10-13 minutes. Make sure you do not over-bake them! You should turn your oven off when the bottoms look to be browning.
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