1 stick (4 oz, 113 grams, 1/2 cup) softened butter- salted or unsalted, at room temperature (or you can microwave it for about 15 seconds)
3/4 cup (5.6 oz, 158 grams) light or dark brown sugar (do not use granulated white sugar)
1 large egg
1 tsp vanilla extract (optional)
1/4 tsp salt, or large pinch
1 cup plus 1/4 cup (5.3 oz, 150 grams) all-purpose flour, fluffed up & lightly spooned into measuring cup & leveled off, being careful not to pack down when measuring
1 cup chocolate chips (any kind your prefer or have on hand)
- Preheat oven to 350ºF.
- In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer) cream together the butter and sugar until fluffy. (NOTE: if you do not have a mixer you can do this with a wooden spoon. Beat together the butter and sugar until completely combined and fluffy. This will take some time.)
- Add the egg and vanilla (if using) to the butter/sugar mixture and mix until incorporated.
- Stir in the flour, salt (if using), and the chocolate chips just until combined. Do not mix for a long time after adding the flour, it will create cookies that are too tough or cakey.
- Scoop into mounds about 2 TBSP each onto ungreased cookie sheets (you can use a silpat or parchment paper to line your sheets). Do not put more than 9 cookies per sheet.
- Bake at 350ºF until just set on the edges and middle still looks a little bit undercooked. About 8-12 minutes. (these cookies do not brown as much as other cookies because of the lack of baking soda or baking powder.)
- Allow to cool on the baking sheets for 5 minutes before removing. Cookies will continue to cook on the sheets for a few minutes.