Umami Recipes
Umami Recipes

Perfect Chocolate Chip Cookies

12 servings

servings

50 minutes

total time

Ingredients

1 1/4 cups (6 1/2 oz./200 g) unbleached all-purpose flour

1 tsp. baking soda

1/2 tsp. salt

1/2 cup (1 stick/4 oz./125 g) unsalted butter, at room temperature

1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar

6 Tbs. (3 oz./90 g) granulated sugar

1 egg

1 tsp. vanilla extract

2 1/2 cups (15 oz./470 g) semisweet chocolate chips

Directions

Preheat an oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

In a bowl, sift together the flour, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended. Slowly add the flour mixture and mix just until incorporated. Switch to a wooden spoon and stir in the chocolate chips.

Using a small ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, spacing the dough mounds 2 inches (5 cm) apart.

Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10 to 13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Makes 10 to 12 cookies.

Adapted from Williams Sonoma Bake Good Things (Weldon Owen 2015)

12 servings

servings

50 minutes

total time
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