Ingredients
Method
- Preheat the oven to 350 degrees and place one of the racks in the middle of the oven.
- Beat the softened butter with the two sugars until well blended.
- Add the egg and vanilla and mix again until combined.
- Add the flour, baking soda, baking powder, and salt and combine with other ingredients.
- Stir in the chocolate chips by hand with a large spoon so that they don't get broken apart.
- Line your baking sheets with parchment paper or a silicone mat and drop 12 small spoonfuls of cookie mixture onto each sheet.
- Bake each batch for 8-12 minutes depending on your oven. (Mine takes 8 exactly) Cookies will be light brown around the edges and the middle will not look quite done. They will firm up as they cool.
- After you remove the cookies from the oven, let them cool on the baking sheet for 5 minutes before transferring them with a spatula to a cooling rack.
- Store the cookies in a tightly covered container for up to 5 days...if they last that long!
Notes
If you really want a buttery, over the top cookie add the last two tablespoons from the second stick of butter. If you like gooey cookies: you won't be sorry.
This cookie dough can also be frozen.
To freeze:
Scoop the dough balls into a freezer storage bag and freeze for up to 4 months. When you want to bake set the dough out on the counter to defrost and then bake as usual.
To freeze:
Scoop the dough balls into a freezer storage bag and freeze for up to 4 months. When you want to bake set the dough out on the counter to defrost and then bake as usual.
