- 1 cup (2 sticks) unsalted butter (I use salted butter. Make sure to use softened butter, not melted. If you use salted butter, make sure the salt added to the recipe is kosher salt, not regular table salt.
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 1/4 cups flour (it’s very important to measure flour properly – see below)
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- Preheat oven to 350 F.
- Place the butter, salt, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream the ingredients on high speed. Scrape down the sides of the bowl with a rubber spatula.
- Add the vanilla and egg and mix on medium speed.
- Place a sieve over the mixing bowl and sift in the flour, baking powder, and baking soda. Mix on low speed just until the batter is combined. It will be stiff–don’t over do it!
- Turn off the mixer and, using a large spoon or plastic spatula, fold in the chocolate chips (I use a stand blender to incorporate the chips).
- Using a tablespoon, scoop about 2 spoonfuls of the dough into a ball and place on a baking sheet (or weigh them at 53 grams).
- Repeat with remaining dough, keeping the scoops about 2 inches apart. You should get about 9 cookies on each sheet.
- Bake until golden brown, about 16-18 minutes. Makes 21 cookies.
*HOW TO MEASURE FLOUR – click here to see a quick video
- Use a spoon to fluff up the flour within the container.
- Use a spoon to scoop the flour into the measuring cup.
- Use a knife or other straight-edged utensil to level the flour across the measuring cup.