- 2 cups all-purpose flour, spooned and leveled
- One teaspoon salt
- One teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1 1/4 cups light brown sugar
- ¼ cup granulated sugar
- One large egg
- One teaspoon pure vanilla extract
- 2 cups semisweet chocolate chips
Heat the oven to 350° F. Then, whisk the flour, salt, and baking soda in a medium bowl, and set aside.
Use an electric mixer and cream the butter and sugars. Beat on medium-high speed until fluffy—beat in the egg and the vanilla. Then, set the mixer speed to low and gradually add the flour mixture. Mix until just combined (do not overmix). Fold in the chocolate chips.
Then, use a medium cookie scoop or a tablespoon to drop the dough onto baking sheets.
Bake the cookies until they become golden around the edges but still soft in the center, about 9 to 11 minutes. Allow cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.