Soft Chocolate Chip Cookies

Ingredients

• 1 cup + 2 tablespoons all-purpose plain flour or white whole wheat flour
• 1/2 teaspoon baking soda (bicarbonate of soda)
• 1 stick unsalted butter, at room temperature
• 1/2 cup (3 1/2/104g) firmly packed brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon coarse sea salt
• 1 large egg
• 1 teaspoon vanilla extract (essence)
• 1 cup (6oz/185g) semisweet (plain) chocolate chips

Directions

1. Preheat to 350'F (180'C). Line 2 rimless baking sheets with parchment paper or silpat liners.
2. In a bowl, whisk together the flour and baking soda. Set aside.
3. In a large bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed until smooth. Add the salt, egg, and vanilla, and beat on low speed until well blended. Slowly add the flour mixture and beat on low speed until incorporated. Mix in the chocolate chips.
4. Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2 inches (5cm) apart. Bake the cookies until the bottoms and edges are lightly browned, 10-12 minutes. Transfer them to wire racks to cool completely.

Notes

This recipe is from Martha Stewart's Cookies. We put two pans in the oven at once and rotate them bottom to top and front to back after 5 minutes of baking, then bake for 5 more minutes. In our not-awesome oven, this turns out fairly evenly baked cookies that cool to doneness. Sara 05:37, 22 June 2012 (UTC)