This is my go-to cookie recipe. You need to play with it a bit based on your own oven, altitude, etc. Dough can be made ahead and refrigerated until you're ready to use it, but put it out for about 15 minutes to slightly soften before using.
Makes 24-28 cookies
Ingredients
1/2 cup (one stick) butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 tsp. vanilla extract
1/2 tsp. baking soda
1/4 tsp. salt
1-1/2 cup flour
1/2 or 2/3 cup chocolate chips
Instructions
Preheat oven to 350 degrees.
Line two baking sheets with parchment paper (or spray with nonstick spray)
Put butter and sugar into a large mixing bowl and beat until lightened in color and creamy, about 5 minutes.
Add the egg and vanilla and beat just until combined and fluffy, about 1 minute.
Add the flour, baking soda and salt and beat at a lower speed just until incorporated.
Fold in the chocolate chips with a spatula or large spoon.
Using wet hands, form the dough into small balls and place on cookie sheets, 12-14 on each sheet.
Place cookie sheets in the oven and bake for about 8 minutes. Check on them at that point and rotate the position of the cookie sheets and bake for up to 3 minutes more. You want them to be just barely browned.
Let cool on the cookie sheets for a few minutes, then transfer to a wire rack to cool completely (but eat one while they're warm!).
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