Chocolate Chip Cookies II
This is a plain, short-ingredient chocolate chip cookie that uses one egg and a single bowl of dry mix. The recipe pairs more white sugar than brown, which pushes the cookies toward a crisp edge instead of a chewy middle. Creaming the butter and sugars until fluffy gives the dough its lift, and a full pack of semi-sweet chips keeps the chocolate in every bite. Cool them on a rack so the bottoms stay firm.
Instructions
Heat the oven to 375°F (190°C). Stir the flour, salt and baking soda together in a bowl and set it aside. The source text says baking powder in its first step, but its ingredient list calls for baking soda, so use the soda.
In a second bowl, beat the butter with the brown and white sugars until the mixture looks pale and fluffy.
Beat in the egg and vanilla until the mixture is smooth.
Add the flour mixture and mix until no dry streaks remain. Stir in the chocolate chips with a wooden spoon.
Drop the dough by teaspoonfuls onto a lightly greased or parchment-lined cookie sheet, shaping each into a ball about 2 inches (5 cm) across.
Bake for 15 minutes, or until the edges turn light brown.
Lift the cookies off the sheet with a metal spatula and leave them to cool on a wire rack.
Make it personal.
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