Unsalted butter, softened to room temperature1 cup
Light brown sugar¾ cups
Granulated sugar½ cup
Vanilla extract1 tbsp
Large egg, room temperature1
Semisweet chocolate chips1½ cups
Flaked sea salt (optional)For sprinkling on top of cookies~¼ tspest.
Steps
1
In a large bowl, combine all-purpose flour, baking soda, and salt. Whisk together gently and set aside.
2
In a stand mixer with paddle attachment, cream together the softened butter, light brown sugar, and granulated sugar. Beat on medium speed for about 5 minutes until light and fluffy.
3
Add vanilla extract and the room temperature egg to the butter mixture. Mix until well combined, scraping down the sides of the bowl as needed.
4
On low speed, gradually add the dry flour mixture to the wet ingredients. Mix until almost combined, being careful not to overmix.
5
Remove the mixer paddle and by hand, fold in the semisweet chocolate chips until evenly distributed throughout the dough.
6
Using a 1.5 teaspoon scoop, portion the dough onto a surface, or refrigerate the dough for later use. Chill for at least 1 hour and up to 3 days, keeping it covered.
7
Towards the end of the chill time, preheat your oven to 350°F (176°C).
8
Optionally, add a few chocolate chips on top of each cookie and a light sprinkle of flaked sea salt for added flavor.
9
Bake for 13 to 15 minutes if chilled (or 12 to 14 minutes if not chilled) until the edges are golden but the center is still slightly underbaked for a chewy texture.
10
Remove from the oven and let cool. Store any leftover cookies in an airtight container for up to 5 days.
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