Ingredients
Method
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a bowl.
- In another bowl, beat butter and sugars until light and fluffy.
- Add egg and vanilla, mix well.
- Gradually add dry ingredients and mix until combined.
- Stir in chocolate chips.
- Scoop dough into equal-sized balls and place on baking sheet.
- Chill dough for 1 hour (optional but recommended).
- Bake for 12–14 minutes until edges are golden.
- Cool for a few minutes, then enjoy warm
Notes
- Measure ingredients correctly:
Always measure flour properly to avoid dry cookies. From my experience, even a little extra flour can change the texture. - Use room temperature ingredients:
Butter and egg should be at room temperature so they mix smoothly and create a soft, even dough. - Don’t overmix the dough:
Once the flour is added, mix just until combined. Overmixing can make the cookies dense instead of soft. - Chilling improves texture:
If you have time, chill the dough for at least 1 hour. This helps prevent spreading and enhances flavor. - Watch baking time carefully:
Cookies should look slightly underbaked in the center when you remove them. They will continue to cook as they cool. - Customize your cookies:
You can add nuts, white chocolate, or even dark chocolate for a unique twist. - Storage tips:
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.