Directions
- 1Take half a cup of softened (not melted) butter and place it in a bowl.
- 2Add a quarter cup plus two tablespoons of white sugar.
- 3Add half a cup of brown sugar.
- 4Mix until smooth.
- 5Crack in an egg.
- 6Add about a teaspoon of pure vanilla extract.
- 7Mix until fluffy.
- 8Add a cup and a half of all-purpose flour.
- 9Add a teaspoon of baking soda.
- 10Add a teaspoon of salt.
- 11Mix the dry ingredients on top first, then incorporate them with the wet ingredients until the flour is just absorbed.
- 12Add mini chocolate chips; ensure about a 50/50 ratio of chocolate chips to cookie dough.
- 13Scoop the dough into about two-inch balls, ensuring they are packed nicely and scraped clean for uniform size.
- 14Bake at 350°F (175°C) for 8 to 10 minutes.
- 15Pull the cookies out when they are just browning on the top and still jiggly.
Ingredients
- 0.5 cup butter
- 0.25 cup white sugar
- 0.5 cup brown sugar
- 1 egg
- 1 teaspoon pure vanilla
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- mini chocolate chips
Equipment
bowlwooden spoonbaking sheetcookie scoop
Tips
- Ensure butter is softened, not melted, to prevent cookies from spreading too thin.
- Crack eggs with two hands to avoid eggshell in the dough.
- Do not overmix the dry ingredients with the wet ingredients; mix until the flour is just absorbed.
- Pull cookies out of the oven when they are just browning on top and still jiggly; they will seem underdone but will be soft when they cool.
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