Ingredients:

  • 1/2 cup (113g) unsalted butter, softened
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract (5ml)
  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 teaspoon baking soda (2.5ml)
  • 1/4 teaspoon salt (1.25ml)
  • 1 cup (170g) mini chocolate chips

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the egg and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the mini chocolate chips.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes. This prevents spreading and allows the flavours to meld.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Use a small cookie scoop or teaspoon to drop rounded teaspoons of dough onto the prepared baking sheets, leaving a little space between each cookie.
  9. Bake for 8-10 minutes, or until the edges are golden brown and the centers are set (but still slightly soft).
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire cooling rack to cool completely.