Chocolate Chip Cookies

This is a classic from The Joy of Cooking Cookbook:

Chocolate Chip Cookies

• 1 cup + 2 T all-purpose flour
• 1/2 t baking soda
• 1 stick softened unsalted butter
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/2 t salt (the recipe calls for 1/4 t, but I upped it)
• 1 1/2 t vanilla extract
• 1 cup semi-sweet chocolate chips

Preheat oven to 375F

Cream together the sugars and butter in a stand mixer. Add the egg, salt and vanilla. Mix together the flour and baking soda, and then add to the egg/sugar/butter mixture. When smooth, add chocolate chips.

A recent New York Times article talked about refrigerating the dough for at least 24 hours, which gives the egg time to penetrate into the flour and create and more smooth texture. I didn’t have time to do this, although after reading that all the best bakeries do this, I would like to try this technique.

Since I wanted instant gratification, I dropped the dough onto a parchment-lined cookie sheet and baked for 9 minutes. The recipe made 32 cookies.

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