Ingredients:

  • 1 cup (225g) unsalted butter, softened to 65°F/18°C
  • ¾ cup (150g) granulated white sugar
  • ½ cup (100g) packed light brown sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • ½ tsp (3g) fine sea salt
  • 1 ½ cups (255g) semi-sweet chocolate chips

Instructions:

  1. In a large bowl, beat the softened butter, white sugar, and brown sugar with an electric mixer on medium-high for about 3 minutes until the mixture is pale and fluffy.
  2. Add the egg and vanilla extract to the butter mixture and beat on medium speed until smooth and glossy.
  3. Sift in the flour, baking soda, and salt. Mix on low speed just until the white streaks of flour disappear, taking care not to overmix.
  4. Stir in the chocolate chips by hand using a spatula to ensure even distribution.
  5. Preheat oven to 350°F (175°C). Scoop rounded tablespoons of dough (about 1 oz / 28g each) and place them 2 inches apart on parchment-lined baking sheets.
  6. Bake for 12–15 minutes until the edges are deep golden brown while the centers remain slightly soft.
  7. Allow cookies to cool on the baking sheet for 5 minutes to firm up before transferring to a wire rack.