Makes about 15-20.
Crisp and chewy.
- 1/2 cup butter, partially melted
- 1/4 cup brown sugar
- 1/8 cup granulated sugar
- ½ tsp vanilla extract
- 1 cup all purpose flour
- ¼ tsp salt
- ¾ tsp baking soda
- 1 cup chocolate chips
Preheat the oven to 300oF. Prepare a lined cookie sheet and set aside.
Melt the butter slightly so that it is close to melting but still very thick. Beat together the butter, brown sugar, white sugar, and vanilla extract.
In another bowl, mix together the flour, salt, and baking soda. Slowly incorporate this flour mixture into the wet mixture and mix well.
Fold in the chocolate chips.
Drop 1 tbsp of cookie dough onto cookie sheet at least 2 inches apart from each other. Adjust dough amount per cookie depending on how big you want the cookies to be. Bake for 12-14 minutes, or until the cookies are golden brown towards the edges. Bake for shorter time for softer texture and longer for crunchier texture. Be careful not to burn.
When cookies are done baking, scrape them off the cookie sheet carefully so that they do not stick to the sheet. Let cool for at least 5 minutes to prevent them from breaking.
Once cooled completely, store in an air tight container.