The Perfect Chocolate Chip Cookies

Steps

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1. 1
   Preheat oven to 350°F (180°C) with rack in the center. Line two baking sheets with parchment paper.
   ≈0:00
2. 2
   In a medium bowl, sift together flour, salt, and baking soda. Set aside.
   ≈0:55
3. 3
   Using a stand mixer with paddle attachment (or electric hand mixer), beat together butter, brown sugar, and white sugar on medium-high speed for about 3 minutes until light and fluffy, scraping down the sides and bottom of bowl as needed.
   ≈1:39
4. 4
   Add egg and vanilla extract, beat on medium-high speed for about 1 minute until well combined, scraping down sides and bottom of bowl.
   ≈3:11
5. 5
   Turn mixer to low speed and gradually add flour mixture, beating just until combined. Fold in chocolate chips with a spatula.
   ≈3:57
6. 6
   Using an ice cream scoop (about 1.5 tbsp), scoop dough into even balls and place on prepared baking sheets about 2 inches apart.
   ≈4:52
7. 7
   Refrigerate the dough balls for at least 1 hour, or up to 2 hours.
   ≈5:18
8. 8
   Bake for about 12 minutes until edges are golden brown, with the tops still looking slightly underbaked. Remove from oven.
   ≈5:46
9. 9
   Let cookies cool on the pan for 10 minutes, then transfer to a wire rack. Serve warm or after cooling.
   ≈6:35
10. 10
    Extra dough balls can be frozen in a plastic bag. Thaw for 15-20 minutes before baking using the same instructions.
    ≈5:52