I used a silicone baking mat for one tray and I used my air bake cookie sheet for the other tray. Parchment paper definitely works if you don’t have either of those.
2 1/4 cups semisweet chocolate chips, Use less chocolate chips if you want more cookie and not as much chocolate such as 1 ¼ cups to 1 ½ cups.
Instructions
Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray. (To get best results, use parchment paper)
In a medium bowl, sift the dry ingredients: flour, baking soda and salt together.
In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
Add the egg and vanilla and mix on low speed until mixed in.
Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
Chill dough if dough is warm.
Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
Small cookies bake 8-10 minutes
Large cookies bake 10-13 minutes.
Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
Chocolate chip cookies [homemade]
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MrsZero07 OP t1_j9d8mvn wrote
Reply to comment by [deleted] in Chocolate chip cookies [homemade] by MrsZero07
I usually chill the dough before baking which seems to make them flatten out.