Chocolate Chip Cookies
For about 20-24 cookies
Ingredients:
1 stick (4 oz, 110 g) unsalted butter, cold, cut into small pieces
1/2 cup (100 g) sugar
1/2 cup (100 g) light brown sugar
1 large egg
1 teaspoon vanilla extract
1 ¼ cups (140 g) all-purpose flour
1/2 teaspoon baking soda
1 1/4 cup (4 oz) semisweet chocolate chips
Optional: 1 cup (3 oz) walnuts or pecans, chopped
- Preheat the oven to 325° F (160° C). In a large bowl, cream the butter with the sugar until smooth. Add the egg and vanilla and mix well.
- Sift together the flour and baking soda. Mix into the creamed butter mixture,
scraping down the dough to fully incorporate. Stir in the nuts (if using) and chocolate chips. - Scoop the cookie dough into small balls and arrange them at least 2 inches apart on a baking sheet lined with parchment paper. Or form dough into about 3 balls, line them up and roll into a 1 ¼-inch diameter log; cover with parchment paper (cut about 10”x8”) and then plastic wrap, chill the log in refrigerator for 30 minutes or longer or freeze for later use. Slice the log into disks about ½-inch thick when ready to bake.
- Bake for 10-12 minutes, or until pale brown. Remove from the
oven and cool on a wire rack.
Store in an airtight container at room temperature for up to 3 days.