Small Batch Chewy Chocolate Chip Cookies

From inthekitchenwithkath.com

(Adapted from the recipe in The Complete Cooking for Two Cookbook by ATK)

Makes 12 – 14 cookies

5 tablespoons (2.5 ounces, or 71g) unsalted butter

1 cup (5 ounces) all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup packed (3½ ounces) light brown sugar

¼ cup (1¾ ounces) granulated sugar

1 large egg, lightly beaten

1½ teaspoons vanilla extract

1 cup (6 ounces) semisweet chocolate chips

1. Preheat the oven to 350° with the rack in the middle position. Line a baking sheet with parchment paper or a Silpat baking mat.

2. Melt the butter and set it aside to cool a bit while you prepare the other ingredients.

3. Whisk the flour, baking soda, and salt together in a small bowl.

4. Whisk the light brown sugar and granulated sugar together in a medium bowl.

5. Pour the melted butter into the sugar and stir until it’s well combined.

6. Add the egg and vanilla and stir until combined.

7. Use a spatula to gently blend the flour mixture into the sugar mixture.

8. Fold the chocolate chips into the dough.

9. Using about 2 tablespoons of dough for each cookie, roll the dough into 12 or so balls and place them about 2 inches apart on the prepared baking sheet.

10. Bake for 7 minutes. Rotate the pan and bake for another 7 minutes, until the edges are set but the center is still soft and puffy.

11. Cool for a few minutes on the cookie sheet before removing. Enjoy the cookies warm or at room temperature!