👩🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
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2
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
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3
In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. This can be done with a sturdy spoon or your hands.
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4
Beat in the egg and vanilla extract until fully combined and smooth.
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5
Gradually add the dry ingredient mixture to the wet ingredients in 2-3 additions. Mix until just combined; avoid overmixing.
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6
Fold in the chocolate chips or chunks until evenly distributed. If desired, reserve a few chips to press on top of the dough balls before baking.
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7
Scoop or roll golf-ball sized mounds of dough (about 1.5 tablespoons) and place them 2 inches apart on the prepared baking sheets.
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8
Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft. They will firm up as they cool.
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9
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm for the best experience!
💡 Notes
For an extra layer of flavor, brown your butter before mixing (melt butter over medium heat until amber and nutty, then cool slightly). Ensure your egg is at room temperature for better emulsion. Cookies can be stored in an airtight container for 3-4 days or frozen for up to 2-3 months.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
2g
Total Fat
9g
Saturated Fat
5g
Carbs
23g
Fiber
1g
Sugar
15g
Sodium
100mg
Cholesterol
25mg
