Chocolate Chip Cookies III
Photo: Paulpatience, CC0
This small-batch chocolate chip cookie uses just half a cup of butter and one egg, so it comes together in one bowl without leftover dough or fuss. Brown and white sugar are used together, giving a crisp edge and a soft, slightly chewy middle. The recipe was refined by one home baker over more than twenty years of making it for her family, and the method is simple enough to repeat from memory.
Instructions
Beat the softened butter with the white sugar and brown sugar in a bowl until the mixture is smooth and well combined.
Mix in the egg and vanilla until they are fully blended into the butter and sugar.
In a separate bowl, stir together the flour, salt and baking soda. Add this dry mixture to the wet mixture and mix until no streaks of flour remain.
Fold in the chocolate chips so they are spread evenly through the dough.
Scoop the dough onto a baking sheet lined with parchment, leaving space between the cookies. Bake at 350°F until the cookies are golden brown.
Let the cookies cool on the sheet for a few minutes, then lift them off. Leave them to cool completely before serving.
Make it personal.
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