Ingredients
Scale
- 1 cup unsalted butter, melted and slightly cooled
- 3/4 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures the bottoms of your cookies do not brown too quickly. Gather all your ingredients so you can work quickly and efficiently.
- In a large microwave-safe bowl, melt the butter and let it cool for a minute. Whisk in the granulated white sugar and the brown sugar until the mixture is smooth and no lumps remain. Add the egg and vanilla extract, whisking vigorously for about one minute. This step is crucial because it helps create that shiny, crackly top on the finished cookies.
- Add the baking soda and salt directly into the bowl with the wet ingredients and stir well. Gradually fold in the all-purpose flour using a sturdy spatula. Stir until just combined; be careful not to overmix, as this can make the cookies tough. The dough should be soft but thick enough to hold its shape.
- Pour the chocolate chips into the dough. Use your spatula to fold them in gently until they are evenly distributed throughout the mixture. If you love extra chocolate, feel free to add a handful of chocolate chunks or a sprinkle of mini chips for variety.
- Scoop rounded tablespoons of dough (about 1.5 to 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. Bake for 9 to 11 minutes, or until the edges are lightly golden but the centers still look slightly soft. Remove from the oven and let them cool on the pan for 5 minutes before transferring them to a wire rack. They will firm up as they cool.
- Cook Time: 20 minutes