Sift together flour and baking soda and set
aside. In a mixing bowl fitted with a paddle
attachment, cream butter until lemony yellow,
about 2 minutes. Scrape down sides of bowl and
paddle. Add sugar, brown sugar and salt.
Continue creaming mixture on medium speed until
it is smooth and lump free, about 1 minute.
Stop mixer and scrape down sides of mixer and
paddle.
Add egg and vanilla and beat on low speed for 15
seconds, or until they are fully incorporated. Do
not over-beat. Scrape down sides of bowl and
paddle.
Sift the flour and baking soda together. On low
speed, add sifted flour mixture to creamed
ingredients. Scrape down the sides of the bowl
and mix in chocolate chunks.
Heat oven to 350 degrees. Spoon heaping
teaspoons of dough 2 inches apart on parchment
paper lined cookie sheets. Bake for 12-15
minutes or until lightly browned. You can roll
in a log in parchment paper, refrigerate for 1
hour and slice and bake as well. (Dough will
keep nicely, tightly wrapped in the
refrigerator for 1 week and up to 1 month in
the freezer).
Originally Submitted
2/2/2021
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