Sometimes the classics are the best. I’ve had a real sweet tooth all week and since I don’t keep much snacky food in the house, it has gone relatively unsatisfied. Assuming that any dessert I make at home will be (relatively) better for me than the uber-processed and preserved store bought variety, I made these extremely satisfying cookies.
Original recipe courtesy of Martha Rose Shulman’s New York Times column.
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1 stick (4 oz) unsalted butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1 egg
- 1 tsp vanilla extract
- 8 oz semisweet chocolate chips
- Preheat the oven to 350ºF.
- Sift together the flour and baking soda.
- In a stand mixer fitted with the paddle attachment, cream the butter for about 2 – 3 minutes.
- Add the sugars and salt. Mix on medium until smooth, about 1-2 minutes.
- Add egg and vanilla extract on low speed, beat about 15 seconds.
- Add flour mixture on low speed until fully incorporated.
- Add chocolate and mix.
- On a parchment lined (or those great silicon baking sheets) cookie sheets drop dough about 2 inches apart.
- Bake for 12 to 15 minutes. Cool on wire rack.