CHOCOLATE CHIP COOKIES

Chocolate Chip Cookies image

Provided by Jim Lahey

Yield Makes 20

Number Of Ingredients 9

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1 cup plus 2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
3/4 (1 1/2 sticks) unsalted butter, room temperature
3/4 cup (packed) light brown sugar
1/4 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1 cup semi sweet or bittersweet chocolate chips

Steps:

Arrange racks in upper and lower thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper. Whisk flour, salt, and baking powder in a small bowl. Using an electric mixer on medium-high speed, beat butter and both sugars in a large bowl until well combined, 2-3 minutes. Add egg and vanilla; beat on medium-high speed until mixture is light and fluffy, 2-3 minutes. Add dry ingredients, reduce speed to low, and mix just to blend. Fold in chocolate chips.
Spoon heaping tablespoonfuls of dough onto prepared baking sheets, spacing 1 1/2" apart. Bake, rotating pans halfway through, until edges are golden brown, 6-8 minutes. Transfer to wire racks and let cool.
DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature, or freeze cookies for up to 2 months.