COOKIES - Chock-full of Chocolate Chip Cookies

By Aemelia

Ingredients

• 1 1/4 cups (175g) all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (113g/1 stick) unsalted butter, room temperature
• 1/2 cup (88g) packed light brown sugar
• 6 tablespoons (72g) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 4 cups (24 oz/672g) semisweet chocolate chips – I used chips with 70% cocoa solids

Details

Adapted from technicolorkitcheninenglish.blogspot.com

Preparation

Step 1

Position a rack in the middle of the oven and preheat to 180°C/350°F. Line two large baking sheets with baking paper.
Sift the flour, baking soda and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl. Add the egg and vanilla and mix until blended, about 1 minute – the mixture may look curdled, but that’s OK. On low speed, add the flour mixture, mixing just until just incorporated. Mix in the chocolate chips until evenly distributed.
Use a tablespoon to drop heaping spoonfuls of dough ( about 3 level tablespoons each) onto prepared sheets, spacing the cookies 7.5cm (3in) apart (I rolled into balls and pressed slightly before baking).
Bake the cookies one sheet at a time until the edges are lightly browned and the centers are golden, about 15 minutes. Cool the cookies on the baking sheets for 10 minutes, then transfer to a wire rack with a wide metal spatula (cookies will flatten slightly as they cool).
Cookies can be stored in an airtight container, at room temperature, for up to 3 days.

Makes 27 cookies - I halved the recipe, used 2 leveled tablespoons of dough per cookie and got 17