These cookies are a delightful twist on the classic chocolate chip recipe, offering a perfect balance of sweetness and texture.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Use room temperature butter for easier mixing.
Add the egg and vanilla extract to the mixture and beat until well combined.
Ensure the egg is fully incorporated for a smooth batter.
In a separate bowl, whisk together the flour, baking soda, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Do not overmix to keep the cookies tender.
Fold in the chocolate chips evenly throughout the dough.
Use a spatula to gently fold in the chips without breaking them.
Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform cookie sizes.
Bake in the preheated oven for 8-10 minutes or until the edges are golden brown.
Keep an eye on the cookies to avoid overbaking.
Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set properly.
Serve the cookies warm or store them in an airtight container for later.
Warm cookies pair wonderfully with a glass of milk.
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