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1
Sift the flour, baking soda, and salt into a mixing bowl and set aside.
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2
Beat the butter in the bowl of a standing mixer fitted with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
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3
Add the brown and granulated sugars, crumbling the brown sugar with your hands as you add it to get rid of any lumps.
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4
Mix on medium-high speed until smooth, about 1 minute.
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5
Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure that the butter and sugar are well mixed.
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6
Add the egg and vanilla and mix until combined.
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7
Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
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8
Add approximately half the flour mixture and mix on low speed just until the flour is incorporated, about 30 seconds.
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9
Repeat with the remaining flour and scrape down the sides and bottom of the bowl to ensure that the flour is fully incorporated.
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10
Stir in the chocolate chips and mix just until combined, about 10 seconds.
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11
Remove the dough from the bowl, press it into a flat mound, and wrap it in plastic wrap.
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12
Let it chill in the refrigerator for at least 1 hour or up to 3 days.
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13
While the dough is chilling, preheat the oven to 350 F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
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14
Remove the chilled dough from the refrigerator and scoop or roll it into balls about 1 tablespoon in size.
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15
At this point, the cookie dough can be frozen in an airtight container for up to 1 month (separate layers of dough balls with waxed paper).
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16
Place the balls of dough about 1 inch apart on the prepared pans.
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17
Bake for 12 to 15 minutes, rotating the pans once halfway through, until the edges of the cookies are golden brown.
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18
Remove the cookies from the oven, let them cool slightly, then transfer them to a wire rack to cool to room temperature (or serve warm).
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19
Keep the cookies in an airtight container at room temperature for up to 4 days.
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20
Traditional chocolate chip cookies incorporate semisweet chocolate chips, but if you prefer milk chocolate, feel free to substitute.
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21
If you like nuts in your chocolate chip cookies, add 1/2 cup chopped walnuts or other nuts.
