Ingredients
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1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, cold, cut in 1/2 inch pieces
1/2 cup sugar
3/4 cup brown sugar, packed
1 1/2 teaspoons vanilla
1 large egg, room temperature, lightly beaten
8 ounces chocolate chips (half of a bag)
Preparation
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-Sift flour, baking soda, and salt together. Set aside.
-Cream butter and sugars on low until smooth and lump free (about 3 minutes).
-Add vanilla and eggs. Beat 15 seconds or until fully incorporated.
-On low, add flour mixture. Beat until just incorporated (will look a tad different than your traditional cookie dough mix at this point).
-Add chocolate.
-Refrigerate dough for 1 hour (I've done 30 minutes before and been okay) or measure out dough by spoonful and freeze.
-Preheat oven to 350
-Line pans with Parchment Paper.
-For fresh dough: Bake 12 minutes, turning pans halfway (and rotating).
-For frozen dough: Bake 17 minutes.
-Cool for one minute and transfer to wire rack (if they make it there!).
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