Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- Two baking sheets
- Parchment, mixer or sturdy spoon, bowl and wire rack
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Semisweet chips use a dark-chocolate nutrition proxy; check your brand for a closer estimate.
- Do not taste raw dough, which contains uncooked flour and egg.
Make it work
- Too much spreading: chill the portions longer and avoid putting dough on a hot sheet.
- Hard cookies: check the oven temperature and remove when the edges, rather than the whole cookie, are golden.
Prep 20 min · Cook 24 min · Waiting 70 min
Times are planning estimates. Follow the stated texture and doneness checks; allow longer if your equipment needs it.
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 8 tbsp (113 g) unsalted butter, softened
- 1/2 cup packed (100 g) light brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg (50 g without shell)
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (2.5 g) baking soda
- 1/2 tsp (3 g) fine salt
- 3/4 cup (130 g) semisweet chocolate chips
Step-by-step method
- Cream the butter
Beat soft butter with both sugars for 2 minutes until evenly creamy. Butter should indent when pressed but should not be melted or oily. Scrape the bowl so there are no dense butter pockets. - Add the egg
Beat in the egg and vanilla just until smooth. In another bowl combine flour, baking soda and salt; stir this into the butter mixture until no flour pockets remain. - Fold and chill
Fold in the chocolate chips. Cover and refrigerate the dough for 60 minutes. This allows firmer portions and more controlled spreading; it is part of the listed waiting time. - Heat and portion
Heat the oven to 350°F (175°C). Line two metal baking sheets with parchment. Divide the dough into 18 portions, about 43 g each, and roll lightly; leave 2 inches (5 cm) between them. - Bake in two batches
Bake one sheet at a time for 10–12 minutes, until the edges are golden and the centers look set but soft. Keep the second tray refrigerated while the first bakes. The cooking time allows for two batches. - Set on the sheet
Cool on the sheet for 5 minutes, then transfer to a rack for another 5 minutes. They firm as they cool. One cookie is one serving; a soft center should not contain wet raw dough.
Cook’s notes
Small-batch-style chocolate chip cookies with golden edges and a softer center. This dough is chilled before baking and contains butter without shortening.
Storage & reheating
- Keep fully cooled cookies airtight at room temperature for up to 3 days. Freeze baked cookies for up to 2 months.
- Freeze raw dough portions for up to 2 months; bake from frozen with extra time, checking that the center is cooked.
Allergens
Milk, Egg, Wheat. Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 155 kcal · Protein 2 g · Carbohydrates 20 g · Fat 8 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.