Ingredients
Method
- Preheat the oven to 325°F.
- Cream the softened butter, brown sugar, granulated sugar, egg, baking soda, salt, and vanilla extract until the mixture is light and fluffy.
- Gently stir the flour into the creamed mixture until just combined.
- Fold in the chocolate chips until they are evenly distributed.
- Drop heaping spoonfuls of dough onto ungreased or parchment-lined cookie sheets.
- Bake for 9 to 11 minutes until the edges are golden brown and the centers remain soft.
- Cool the cookies on the baking sheet for several minutes before transferring them to a wire rack.
Nutrition
Notes
Butter Temperature: I've learned that butter temperature is the most important factor for that chewy texture, so I make sure mine is soft enough to leave a fingerprint but still slightly cool to the touch