Irresistible Chocolate Chip Cookies

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Photo by David Prince
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  • Makes 40 cookies
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    Nutritional Information

    Per Serving

    • Calories 292 calories
    • Calories 44 calories from fat
    • Fat 14 g
    • Sat Fat 9 g
    • Cholesterol 35 mg
    • Sodium 136 mg
    • Protein 3 g
    • Carbohydrate 40 g
    • Sugar 25 g
    • Fiber 2 g

Heat oven to 375° F.

Line 2 baking sheets with parchment paper or aluminum foil.

With an electric mixer on medium-high, beat the butter, sugars, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, 1/2 teaspoon salt, and the baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture until combined. Stir in the chocolate chips.

Ingredients

  1. Check 2 sticks unsalted butter, at room temperature
  2. Check 1 cup packed dark brown sugar
  3. Check 1/2 cup granulated sugar
  4. Check 1 teaspoon vanilla extract
  5. Check 1 large egg
  6. Check 2 3/4 cups all-purpose flour
  7. Check kosher salt
  8. Check 1 1/4 teaspoons baking soda
  9. Check 12 ounces semisweet chocolate chips

Directions

  1. Heat oven to 375° F.
  2. Line 2 baking sheets with parchment paper or aluminum foil.
  3. With an electric mixer on medium-high, beat the butter, sugars, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, 1/2 teaspoon salt, and the baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture until combined. Stir in the chocolate chips.
  4. Scoop the dough into tablespoon-size mounds and place on the prepared baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes.
  5. Cool on the baking sheets for 5 minutes. Transfer cookies to wire racks and cool completely.