Ingredients:
2 sticks unsalted butter, at room temperature
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 3/4 cups all-purpose flour
kosher salt
1 1/4 teaspoons baking soda
12 ounces semisweet chocolate chips
Directions: (I've decided it might be easier to list them and then show pictures)
1) Heat oven to 375*F.
2) Line 2 baking sheets with parchment paper or aluminum foil.
3) With an electric mixer on medium-high, beat the butter, sugars, and vanilla for 3 minutes. Add the egg and beat until combined. In a separate bowl, whisk together the flour, 1/2 teaspoon salt, and the baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture until combined. Stir in the chocolate chips.
4) Scoop the dough into tablespoon-size mounds and place on the prepared baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes.
5) Cool on the baking sheets for 5 minutes. Transfer cookies to wire racks and cool completely.
All the ingredients.
Combined flour, salt and baking soda.
Butter, sugars and vanilla mixed together for 3 minutes.
Slowly add flour.
Stir in chocolate chips.
"Tablespoon" size mounds on parchment paper lined baking sheets.
Cookies cooling.
Shot number 2.
I thought these cookies turned out pretty well. Frank said they were the best I've made yet, but I'm not sure about that. The only change I would make next time would be to maybe bake them at 340*-350* for a little bit longer, because the bottom of my first batched was a little brown. The second batch at 340* turned out perfectly!
