Ingredients

The following ingredients have 4 Servings
  • ½ cup unsalted butter
  • ¾ cup granulated sugar (150 g)
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine salt
  • ½ teaspoon baking soda
  • 1 ½ cups all-purpose flour (180 g)
  • ¾ - 1 cup chocolate chips* (plus additional for topping)

Instruction

  • Preheat the oven to 350°F. Line two quarter sheet pans or a half sheet pan with parchment paper.
  • In a large, microwave-safe mixing bowl, melt butter in 15-20 second intervals in the microwave. Whisk sugar with the butter for 1 minute, until pale. Then whisk in egg and vanilla extract.
  • Add in the remaining dry ingredients, stirring until almost fully combined. Then add the chocolate chips and stir to fully combine, being careful to not overmix.
  • Use a #40 cookie scoop or 2 Tablespoons to make cookie dough balls, and spread them 2 to 3 inches apart on the baking sheet. Top with a few additional chocolate chip cookies as desired.
  • Bake for 14-17 minutes. I find that 16 minutes is best for a light-colored pan, and a darker pan needs only about 14 minutes. The edges should be set and starting to slightly turn golden brown, but keep in mind they will be overall lighter in color because there is no brown sugar. Don't overbake these!
  • Let cool on the pan for 1-2 minutes, then transfer to a wire cooling rack to cool completely (or until just warm enough to handle and enjoy!). Store in an airtight container at room temperature for up to 3 days.