There’s a reason chocolate chip cookies are the classic American favorite. We bet some of these never even meet a cooling rack, let alone a cookie jar. We like ’em semisoft and paired with vanilla ice cream—the most popular combo at the Shop by far. Try them with our fresh Mint Ice Cream (page 142) for a refreshing sandwich twist.
Recipe information
Yield
Makes 3 dozen 3-inch cookies
Ingredients
Preparation
Step 1
Cream the butter, brown sugar, and granulated sugar in a large mixing bowl with a hand mixer on high speed until light and fluffy, about 3 minutes. Add the egg, egg white, and vanilla and continue to mix on low speed until just incorporated.
Step 2
Mix together the flour, baking soda, and salt in a bowl. Add the flour mixture to the butter mixture on low speed, mixing slowly until just combined (do not overmix). Fold in the chocolate chips using a wooden spoon or stiff spatula.
Step 3
Chill the dough covered in plastic wrap in the refrigerator for 30 minutes.
Step 4
Preheat the oven to 350°F. Butter three 12 × 17-inch rimmed baking sheets. Set aside.
Step 5
Using an ice-cream scooper, scoop the dough into 1-inch balls and place on the prepared baking sheets, leaving at least 2 inches between cookies.
Step 6
Bake for 12 minutes, rotating the pans halfway through baking, until the edges of the cookies are golden brown but the centers are soft.
Step 7
Let the cookies cool on the baking sheets for 2 minutes before transferring them with a spatula to wire cooling racks to fully cool.
