Ingredients
Scale
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup butter slightly softened
- 1 ¼ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 12 ounces semi-sweet chocolate chips
Instructions
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Cream butter and granulated sugar together using a stand mixer on medium speed until creamy.
- Add the egg and vanilla, then beat on medium-high speed until smooth. If it appears curdled, keep mixing until emulsified.
- Reduce speed to low and gradually add the flour mixture, mixing until just combined. Stir in the chocolate chips.
- Portion the dough into approximately 85g balls and refrigerate for at least 1 hour or overnight for thicker cookies.
- Preheat the oven to 325°F convection or 350°F conventional. Space dough balls 2 inches apart on a parchment-lined baking sheet.
- Bake for 18 to 20 minutes, until edges are lightly golden and centers have small cracks. They may look slightly underdone.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
Chilling the dough helps achieve thicker cookies.
Ensure butter is softened for easy mixing without melting.
For a different flavor, try using milk chocolate chips instead of semi-sweet.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 140mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.