Ingredients
- 8 Tbs ( 1 stick ) unsalted butter - softened
- 67 g sugar
- 70 g dark brown sugar
- 145 g flour ( 1 c + 3 Tbs )
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 egg
- 1/2 tsp vanilla
Instructions
Preheat oven to 375.
Cream butter, salt and sugars together until not grainy (5-10 min)
Combine flour and baking soda - set aside.
Break egg into bowl, add vanilla - set aside.
When butter/sugar is smooth scrape down bowl, add egg/vanilla - mix till smooth.
Scrape down bowl, add flour/soda and mix till combined.
Mix in chocolate chips.
Batter should weigh about 875 g, use medium scoop to get 24 cookies ( about 36 g apiece ) .
Place on silicone baking mats. Refrigerate for 15 min.
Remove from fridge, roll each into ball.
Bake10-12 minutes until golden brown. Rest in pan for about 3 minutes then move to cooling racks.
Notes
Adding 1/2 tsp of butter buds gives cookies a richer flavor.