Chocolate Chip Cookies
- 1 cup plus 2 tbsp. flour
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 8 tbsp. unsalted butter, at room temperature
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 cup semisweet chocolate chips
In a medium mixing bowl, whisk together flour, soda and salt; set aside. With electric mixer, beat butter and sugars until light and fluffy. Scrape bowl. Add egg, then vanilla; beat just until well combined. Add dry ingredients; beat on low speed just until you can no longer see flour. Mix in chocolate. Drop 18 evenly sized rounded spoonfuls (or use a #40 cookie scoop) 2" apart on 2 parchment-lined baking sheets. Bake pans one at a time in a preheated 375° oven until just barely set and slightly puffy (about 9 min.), rotating pan halfway through. Cool 2 min. on pans, then cool completely on wire racks.
Note: For the most beautiful cookies, lightly press a few chocolate pieces into the dough balls just before baking.