Ingredients (yields ca. 22 cookies):
- 180 g butter at room temp
- 100 g white sugar
- 100 g brown sugar
- 2 tsp pure vanilla extract
- 1 egg + 1 yolk
- 250 g all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 200 g chocolate chips
Method:
Preheat oven to 350ºF (180ºC).
Weigh out the butter and beat to a creamy consistency. Add both sugars and cream until really light and fluffy. The amount of air incorporated during this step insulates the cookie as it bakes, giving you a cookie with great structure and very little spread.
Mix in the vanilla and egg, then turn the mixer to high and really whip this up.
Mix together the dry ingredients, and then slowly incorporate into the egg / butter mixture. Don’t over-mix at this step – just mix until the flour disappears.
Stir in the chocolate chips.
You can at this point refrigerate the dough before baking if you wish.
Portion onto a parchment lined baking sheet and bake for 13 minutes.
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