Description
Indulge in these classic soft chocolate chip cookies that perfectly balance a tender, pillowy center with delicately crisp edges. This recipe highlights the importance of high-quality vanilla and a patient creaming process for a truly aromatic and comforting home-baked treat.
Ingredients
- Unsalted Butter (softened to room temperature)
- Light Brown Sugar
- Granulated Sugar
- 1 tablespoon Pure Vanilla Extract
- 1 large egg (room temperature)
- 300g All-Purpose Flour
- Semisweet Chocolate chips or chunks
- Baking Soda
- Salt
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, and salt to aerate and remove clumps.
- In a stand mixer, cream the softened butter with both sugars on medium-low speed for five minutes until the mixture is pale and fluffy.
- Add the egg and vanilla extract, beating until the mixture is smooth and fully combined.
- Turn the mixer to the lowest setting and add the flour mixture, mixing only until the white streaks disappear.
- Gently fold in the chocolate chips by hand, then use a 1.5-tablespoon scoop to create uniform dough balls.
- Place dough balls on the sheets and chill in the refrigerator for at least one hour to allow the flour to hydrate.
- Bake for 12 to 14 minutes until the edges are lightly golden but the centers still look soft, then cool on the pan for 10 minutes before moving to a wire rack.
Notes
For the best flavor development, do not skip the chilling step; it allows the fats to firm up and the sugar to concentrate, leading to a much thicker and more flavorful cookie. Ensure your egg is truly at room temperature before adding it to the creamed butter to prevent the dough from breaking.
- Prep Time: 15 mins
- Cook Time: 14 mins
- Category: Dessert
- Method: Baking
- Cuisine: American