Chocolate Chip Cookies

Method

1. Take the butter out about 1 hour ahead so it is soft enough that a finger leaves an easy dent, but not melted. Beat 1 egg in a cup and weigh out the amount you need. In another bowl, whisk the flour, baking soda and salt together.

   Add in this stepAll-purpose flour 80 gBaking soda ¼ tspSalt ¼ tsp

2. In a large bowl, beat the butter with both sugars using a whisk or hand mixer for 2 min, until it looks lighter in color and creamy.

   Add in this stepUnsalted butter, softened 57 gLight brown sugar, packed 50 gGranulated sugar 25 g

3. Add the egg and vanilla and mix until smooth and glossy. Add the flour mixture and fold it in with a spatula; when only a little dry flour is left, add the chocolate chips and mix just until no flour shows. Overmixing makes tough cookies.

   Add in this stepBeaten egg (1 egg is about 50 g) 25 gVanilla extract ½ tspSemisweet chocolate chips 80 g

4. Cover the bowl and chill the dough for 30 min. When about 15 minutes are left, preheat the oven to 180°C and line a baking sheet with parchment paper. Cold dough spreads less and bakes up thicker.

   oven

5. Divide the dough into 6 equal balls (2 heaped tablespoons, about 50 g each). Place at most 6 on one sheet, at least 7 cm apart.

6. Bake one sheet at a time on the middle rack of the oven for 11 min; you will bake 1 sheet(s) in total. Take them out when the edges are golden but the centers are still pale, puffy and look slightly underdone; they finish setting as they cool. Keep the waiting dough in the fridge.

   oven

7. Let the cookies cool on the sheet for 5 min until firm enough to move, then transfer them with a spatula to a wire rack to cool completely.