Erica Bartlett’s Chocolate Chip Cookies

1 cup butter

3/4 cup granulated sugar

3/4 cup brown sugar

1 teaspoon salt

1 teaspoon baking soda

1 egg

1 teaspoon vanilla extract

12-ounce bag chocolate chips

21/2 cups flour, or more as needed

Preheat the oven to 325 degrees F.

Melt the butter, but be careful not to let it burn. Put it in a medium-sized mixing bowl.

Add the sugars, salt, baking soda, egg and vanilla to the melted butter. Stir the dough by hand until combined – it should develop a lovely caramel color.

Add the chocolate chips and stir to incorporate.

Add the flour, about 1 cup at a time. If the mixture still looks a bit wet after 21/2 cups, add up to a 1/4 cup more flour. You’re looking for a cohesive dough that’s neither too wet nor too crumbly.

Place the dough on ungreased cookie sheets by rounded spoonfuls, spacing the cookies about 1 inch apart.

Bake for 10-12 minutes, until the cookies are light brown. Let cool for a few minutes on the baking sheet before moving onto a rack to cool completely.


Only subscribers are eligible to post comments. Please subscribe or to participate in the conversation. Here’s why.

Use the form below to reset your password. When you've submitted your account email, we will send an email with a reset code.