Chocolate chip cookies

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Beat the butter and both sugars for 2 minutes. Add the egg and vanilla, mixing until combined.

2. 02

   Mix the flour, baking soda, and salt in a separate bowl. Fold into the butter mixture with a spatula, then fold in the chocolate chips once no dry flour remains.

3. 03

   Divide into 18 portions of approximately 38 g. Roll into balls, place in a covered container, and refrigerate for 30 minutes.

4. 04

   Preheat the oven to 180 °C. Arrange the dough balls on two parchment-lined baking sheets, leaving at least 6 cm between them.

5. 05

   Bake each sheet on the center rack for 10 to 12 minutes. The edges should be golden and the centers soft but no longer glossy with raw dough.

6. 06

   Leave on the baking sheet for 5 minutes, then transfer to a rack for 10 minutes. Store cooled cookies in an airtight container for up to 4 days.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.