Ingredients:

  • 1/2 cup (113g) unsalted butter, chilled and cubed
  • 1/2 cup (100g) light brown sugar, packed
  • 1/4 cup (50g) granulated cane sugar
  • 1 large egg, cold
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) kosher salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips

Instructions:

  1. Beat the chilled, cubed butter with the brown and cane sugars on medium-high for about 2-3 minutes until the mixture is pale and fluffy.
  2. Add the cold egg and vanilla extract, mixing until just combined; avoid over-beating to prevent a cakey texture.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
  4. Turn the mixer to low and gradually add the flour mixture, mixing until only a few streaks of flour remain.
  5. Gently fold in the semi-sweet chocolate chips by hand using a spatula.
  6. Optional: Chill the dough for 30 minutes to allow flour hydration and fat solidification.
  7. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
  8. Bake at 350°F (175°C) for 9-11 minutes until the edges are light golden brown but the centers remain slightly underbaked.
  9. Allow cookies to firm up on the hot baking pan before transferring to a wire cooling rack.