Classic Chocolate Chip Cookies (Print Version)

# Ingredients:

→ Dry Mix

01 - 2½ cups all-purpose flour
02 - ¾ teaspoon baking soda
03 - ¾ teaspoon fine sea salt

→ Wet Ingredients

04 - 1 cup softened unsalted butter
05 - ¾ cup packed light brown sugar
06 - ½ cup white granulated sugar
07 - 1 large fresh egg
08 - 1 tablespoon pure vanilla extract

→ Mix-ins

09 - 1½ cups semi-sweet chocolate chips or chunks

# Instructions:

01 - Heat your oven to 350°F and get two baking sheets ready by lining them with parchment paper or silicone baking mats.
02 - In a medium mixing bowl, whisk together your flour, baking soda, and salt until well combined. Set this aside for now.
03 - Using a stand mixer with paddle attachment or hand mixer, beat the softened butter with both sugars on medium-low speed for about 5 minutes until the mixture becomes light, fluffy, and pale in color.
04 - Beat in the egg and vanilla extract until everything is well incorporated, making sure to scrape down the bowl sides as needed.
05 - With your mixer on low speed, slowly add the flour mixture to the butter mixture, mixing just until the dough comes together. Fold in the chocolate chips by hand or with a spoon.
06 - Using a cookie scoop or spoon, portion the dough into 1½-tablespoon sized balls and place them on your prepared baking sheets. Press a few extra chocolate chips on top if desired. For best results, chill the shaped cookies for 1 hour before baking.
07 - Bake for 12-14 minutes (or 13-15 minutes if chilled) until the edges turn golden brown but centers still look slightly underdone. Bake one sheet at a time for even results.
08 - Let cookies rest on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 5 days.

# Notes:

01 - For perfectly consistent cookies, weigh your flour instead of using measuring cups - too much flour will make them dry and dense.
02 - Make sure all your ingredients are at room temperature before starting - this helps everything blend together smoothly.
03 - Don't overbake these beauties! Look for golden edges and centers that appear set but still feel soft to the touch.
04 - For extra gooey centers, press additional chocolate chips on top of each cookie ball before baking.
05 - Cookie dough can be chilled for up to 72 hours before baking - perfect for make-ahead treats.

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