The Perfect Chocolate Chip Cookie
Recipe from Kitchen Konfidence
Makes 12–15 cookies
1 c. + 2 Tbsp. all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. (1 stick) unsalted butter, softened
1/2 c. packed dark brown sugar
1/4 c. white sugar
1 large egg
1 tsp. pure vanilla extract
6 oz. semisweet chocolate chips
Preheat oven to 375˚ F. Mix flour, salt, and baking soda in a large bowl, whisking to combine. Set aside.
Pull out your electric mixer (if you have a KitchenAid, strap on the paddle attachment), or you can use a hand mixer. Mix together butter, white sugar, and dark brown sugar on medium speed until smooth and creamy. Don’t forget to scrape down the sides of the bowl with a spatula! Next, add the egg and beat until light and fluffy. Add vanilla and mix until just incorporated.
Add half of the flour mixture to bowl. Mix for a few seconds on low, and then increase the speed to medium. Beat the mixture until just combined (15–20 seconds). Add the rest of the flour mixture and repeat the same process. Gently fold in the chocolate chips.
Cover the bowl and transfer to the refrigerator to chill for 1–3 hours. (You don’t have to wait the full 3 hours, but the longer it’s in the fridge, the easier it is scoop. Spray a cookie sheet with cooking spray and place the cookies on the cookie sheet. Cook for 10–12 minutes until the bottom of the cookie is crisp and the top is still a little unbaked. Let the cookies cool on the baking sheet until the cookie is finished baking. Enjoy when they’re hot and gooey!