Chocolate Chip Cookies 

Chocolate Chip Cookies
These perfect cookies are buttery, chewy, thick and chocked full of rich, semi-sweet chocolate chips. Absolutely divine!
Prep Time10minutes mins
Cook Time12minutes mins
Servings: 18 large cookies
Ingredients
• 1 ½ cups all-purpose flour see notes below
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter see notes below, room temperature
• ½ cup firmly packed light brown sugar
• 6 tablespoons granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 ¼ cups semisweet chocolate chips I used Ghiradelli semi-sweet. Use less chocolate chips if you want more cookie and not as much chocolate such as 1 ¼ cups to 1 ½ cups. (Can also use chocolate chunks)
Instructions
1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
2. In a medium bowl, sift the dry ingredients: flour, baking soda and salt together or you can whisk together as well.
3. In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
4. Add the egg and vanilla and mix on low speed until mixed in.
5. Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
6. Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
7. Chill dough if dough is warm.
8. Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
9. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
10. Small cookies bake 8-10 minutes
11. Large cookies bake 10-13 minutes.
12. Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
13. Makes 18 -30 cookies depending on size.
Notes
• Butter Tips How to Avoid Flat Cookies: Be sure your butter is room temperature (not melted or even softened), and try using cold/chilled dough if dough is warm: Just put it in the refrigerator to chill before baking.
• Flour Tips: Don't over-mix cookie batter especially after the flour is added and add it gradually.
• Baking Soda Tip: Make sure your baking soda is not expired.
• Chocolate Chip Tips: If you're in chocoholic mode, go the full 2 ¼ cups of chocolate chips as the recipe calls out. If you want to tone down the chocolate chips, just use a lesser amount to your liking.