Chocolate Chip Cookies

This is my favorite chocolate chip cookie recipe. It's based on one I clipped out of the Washington Post Food section many years ago. I like the chocolate chip to dough ratio and the fact that it only makes 24 cookies, which is just enough to last my family for a few days (before they go stale). They are best right out of the oven. Mmmmm...

1 stick unsalted butter, at room temperature

1/2 C. light brown sugar

6 Tbsp. sugar

1 egg

1 tsp. vanilla extract
1 1/4 C. AP flour

1 tsp. baking soda

1/2 tsp. salt

2 C. semisweet chocolate chips


In a large bowl, beat the butter and sugars until well combined. Add the egg and vanilla and mix until blended. Add the flour, baking soda, and salt, mixing just until it is incorporated. Add the chocolate chips and mix just until evenly distributed. 

Use a tablespoon to drop heaping spoonfuls of dough onto baking sheets lined with parchment paper. 

Bake at 350 for about 12 minutes, until the edges are lightly browned. Cool on the baking sheets for 10 minutes; the cookies will flatten slightly as they cool. 

Transfer the cookies to a wire rack to cool completely.