This is that chocolate chip cookie recipe. You know, the one that each home baker seems to have. The go-to, in-case-of-emergency-baking-urges recipe. The recipe you use when it's 10pm and you desperately have to bake something immediately but you don't have the mental fortitude to come up with something new. The well-worn page in a recipe journal, scattered with greasy smudges and vanilla stains. That chocolate chip cookie recipe.
My go-to recipe produces light, slightly chewy cookies. My ideal blend of soft, chewy, buttery, crunchy, and satisfyingly dense. They're my stand-by for movie nights and potlucks. They satisfy my morning, afternoon, and midnight cravings. And when it's 8 o'clock and my post-dinner sweet tooth rears its head this is the recipe I turn to.
Chocolate Chip Cookies
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup (113 g or 1 stick) butter, room temperature
2/3 cup lightly packed brown sugar (I used a mix of light and dark because I didn't have enough of either!)
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips.
Preheat the oven to 350° F (177° C)
Mix together the flour, salt, and baking soda with a whisk or fork and set aside.
Finally, fold in the chocolate chips. Stir until they are evenly distributed throughout the cookie dough.
Spoon walnut-sized scoops of dough onto a lightly greased baking tray, spaced about 1 1/2 inches apart.
Bake for 10-15 minutes or until golden brown.
Allow to cool somewhat on the baking tray before removing to a cooling rack.
Makes about two dozen cookies.