Description
Delicious chocolate chip cookies that skip brown sugar for a buttery, sweet treat with a chewy texture.
Ingredients
- ¾ cup unsalted butter, at room temperature
- 1 cup white granulated sugar
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips, plus extra to stick on tops
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, beat together the butter and sugar until creamy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
- Fold in the chocolate chips, adding a few extra on top of each dough ball for presentation.
- Scoop the dough onto the prepared baking sheets, spacing them a few inches apart.
- Bake for 11 to 13 minutes until the edges are lightly browned. Let cool on the baking sheets before transferring to wire racks.
Notes
Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to 7 days. They can also be frozen for up to 2 months.