Ingredients
Equipment
Method
- Preheat the oven to 350°F (177°C), conventional setting, while the dough chills. Line two large baking sheets with parchment. Whisk 190 g all-purpose flour, ½ teaspoon baking soda and ½ teaspoon fine salt in a bowl.
- Beat 113 g softened unsalted butter with 150 g white granulated sugar for about 2 minutes, scraping the bowl, until lighter and evenly mixed. Beat in 1 large egg and 1 teaspoon vanilla just until combined.
- Add the flour mixture and mix on low, or fold with a spatula, just until no dry flour remains. Fold in 150 g semisweet chocolate chips. Avoid prolonged mixing after adding flour, and do not taste the raw dough.
- Cover and refrigerate the dough for 30 minutes, or until firm enough to portion. Divide into 16 balls of about 41 g each. Arrange up to 8 per lined sheet, leaving 2–3 inches between portions. Keep the second tray refrigerated while the first bakes.
- Bake one tray at a time on the middle rack for 12–14 minutes, until edges are lightly golden and centers are set rather than wet or raw. The card allows 26 minutes for two sequential trays. Cool on the sheet for 10 minutes, then transfer to a wire rack. Cool completely before storing. Use a cool sheet for any remaining dough.
Notes
This recipe has not yet been kitchen-tested by Tastewiser. Photographs are AI-generated method illustrations. Baking time is a guide, not a tested guarantee. Total time includes mixing, chilling and two trays baked one after another; cooling is additional.
Use softened butter and white granulated sugar. Do not replace the sugar with honey, maple syrup or powdered sugar without a separately developed formula. If using salted butter, reduce added salt to ¼ teaspoon. Cool completely before storing airtight; enjoy within 3–4 days for best quality.
Nutrition is estimated per cookie, assuming 16 equal portions. Do not eat raw dough: it contains raw flour and egg.