Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated white sugar
  • 3/4 cup (165g) packed brown sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions:

  1. Cream the fats. Beat the 115g softened butter, 150g white sugar, and 165g brown sugar on medium high for 2-3 minutes. Wait until the mixture looks pale and fluffy Note: This is where the air gets trapped.
  2. Emulsify the wet. Add the 50g egg and 5ml vanilla extract. Beat on medium speed until the batter is smooth and glossy.
  3. Sift and stir. Slowly stir in the 280g flour, 5g baking soda, and 3g salt. Use a low speed or a spatula and stop the moment the white streaks disappear Note: Overmixing makes them tough.
  4. Fold the chocolate. Gently stir in the 340g chocolate chips by hand. Ensure they're evenly distributed so every bite has a molten pocket.
  5. Prep the tray. Line a baking sheet with parchment paper. Scoop rounded tablespoons of dough and space them 2 inches apart.
  6. Bake the batch. Slide them into the oven at 175°C (350°F) for 10-12 minutes.
  7. Watch for the cue. Remove the tray when the edges are golden brown but the centers still look slightly soft.
  8. The cooling wait. Let them sit on the hot pan for 5 minutes to set before moving them to a wire rack.