Perfect Chocolate Chip Cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray. (To get best results, use parchment paper)

Step 2

In a medium bowl, sift the flour, baking soda and salt together.

Step 3

In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.

Step 4

Add the egg and vanilla and mix on low speed until mixed in.

Step 5

Gradually add the flour mixture and mix in until just incorporated. Do not overmix.

Step 6

Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.

Step 7

Chill dough if dough is warm.

Step 8

Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.

Step 9

Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched.

Step 10

Small cookies bake 8-10 minutes, Large cookies bake 10-13 minutes.

Step 11

Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.

Step 12

Butter Tips: To avoid flat cookies: Be sure your butter is room temp (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking.

Step 13

Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually. Make sure your baking soda is not expired.

Step 14

Chocolate Chip Tips: If you're in chocoholic mode, go the full 2 1/4 cups of chocolate chips as the recipe calls out. If you want to tone down the chocolate chips, just use a lesser amount to your liking.