Classic Chocolate Chip Cookies

The secret to great chocolate chip cookies besides the right ingredients, is really how you bake them. If you want soft and chewy cookies, then only bake them until they are lightly brown around the edges. If you prefer them crunchy, bake them until they are fully golden brown.

Makes about 14 - 16 cookies.

Ingredients

1 1/4 cup unbleached all-purpose flour
1/2 teaspoon baking
1/4 teaspoon salt
1/2 cup butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 teaspoon pure vanilla extract
1 large egg, at room temperature
1 cup semisweet chocolate chips

Directions

Preheat oven to 400F (200C) and line a baking sheet with parchment (baking) paper.

In a bowl, sift together flour, baking soda, and salt. Set aside.

Using another bowl, beat butter, sugar, and vanilla with a hand-held mixer on medium speed until incorporated.

Beat in egg, mixing well. Add flour mixture and beat slowly to incorporate. Stir in chocolate chips. Do not over mix!

Drop batter in by heaping 2-tablespoon portions onto prepare baking sheet, spacing the cookies 3 inches apart.

Bake for about 5 - 8 minutes depending on how chewy or crunchy you want them.

Let cookies cool on baking pan for about 5 minutes, then transfer to wire racks with a thin or flexible spatula.

Serve either warm or cool. Store in an airtight container at room temperature for up to 5 days.