Ingredients
- 1 cup (230 grams) salted butter, softened
- 1 1/4 cups (250 grams) white sugar
- 1/4 cup (50 grams) brown sugar
- 1 whole egg
- 1 egg white (see notes)
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 1/2 cups (350 grams) all-purpose flour
- 1 1/2 cups (126 grams) mini chocolate chips
Instructions
Preheat your oven to 350° and line a baking sheet with a silicon baking mat or parchment paper. Place a rack in the center of the oven.
In a mixing bowl, beat together the softened butter and both white and brown sugar. Add the egg, egg white, and vanilla and stir them in until completely combined.
Add the flour, salt, and baking soda to the bowl. Stir until just combined. Add the mini chocolate chips and mix them in until evenly distributed.
Scoop the cookie dough with a 1/2 teaspoon measuring spoon and use a table knife with a rounded tip to get it out of the spoon. Place them on the baking sheet, with only an inch or two of space between them.
Bake the cookies for 8-10 minutes, depending on how crispy you want them. Remove them from the oven and allow them to cool completely before storing in an airtight container, bag, or jar.
Notes
- If you prefer a softer, chewier cookie, replace the egg white with the egg yolk. It will add more fat to the dough, resulting in a more cakey cookie.
- For the absolutely crispiest cookie, skip brown sugar altogether and use 300 grams of white sugar.
- These cookies are great with fluten-free flour. I like to use King Arthur Flour’s Measure for Measure, but any cup-to-cup flour blend will work great.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
