Ingredients
Method
Preparation
- Preheat the oven to 350°F and line a cookie sheet with parchment paper or a silicone baking mat.
- Melt the butter in the microwave in short bursts until mostly liquid; leave a few soft bits for texture.
- Stir the melted butter with both sugars until the mixture looks glossy and slightly thickened.
- Add the vanilla and the egg, mixing just until combined and smooth.
- Add the flour, baking soda, and salt gradually. Mix until a crumbly dough forms; do not overmix.
- Fold in the chocolate chips so they are evenly distributed.
- Roll the dough into large balls (about 1 1/2 to 2 tablespoons each) and place them on the prepared sheet, leaving space for spreading.
Baking
- Bake 9 to 11 minutes. Remove when edges are set and tops are still puffy — the centers should look slightly underbaked.
- Cool the cookies on the pan for 30 minutes to finish setting; they firm up while cooling.
Nutrition
Notes
For best results, use melted butter and brown sugar to maximize chew and speed up prep. Store completely cooled cookies in an airtight container at room temperature for up to 4 days. To revive, microwave for 8 to 10 seconds. For longer storage, freeze in a single layer on a tray until firm, then transfer to a sealed freezer bag for up to 3 months.