Ingredients
Makes about 12–16 cookies
- ½ cup (113 g) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chocolate chips or chocolate chunks
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sugars:
Beat the softened butter, granulated sugar, and brown sugar until light and creamy, about 2–3 minutes. - Add egg and vanilla:
Beat in the egg and vanilla until well combined. - Mix dry ingredients:
In a separate bowl, whisk together flour, baking soda, and salt. - Combine:
Gradually add the dry ingredients to the wet mixture. Mix just until combined—don’t overmix. - Add chocolate chips:
Fold in the chocolate chips or chunks. - Shape:
Scoop dough into roughly 2-tablespoon portions and place them about 2 inches apart on the baking sheet. - Bake:
Bake for 10–12 minutes, until the edges are lightly golden while the centers still look slightly soft. - Cool:
Leave the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack.
🍫 For extra gooey cookies
Press a few additional chocolate chips onto the tops immediately after taking them out of the oven.
Tip: For thicker, chewier cookies, refrigerate the dough for 30–60 minutes before baking.
