Chocolate Chip Cookies

Most people like chocolate chip cookies, but not everyone likes the same attributes. I like tall ones that are barely baked. This is the recipe I use, adapted from this one, which is a Levain Bakery copycat. Yield: 24 cookies

Ingredients

½ cup unsalted butter, room temperature

¾ cup light brown sugar

¼ cup white sugar

1 large egg

1 tsp vanilla extract

2 cups all-purpose flour

½ tsp salt

½ tsp baking powder

¾ cup semisweet chocolate chips

Instructions

1. In a large mixing bowl add the butter and sugars. Using a hand or stand mixer cream the butter and sugars together until fluffy.
2. Add egg and vanilla and mix until combined.
3. Add the flour, baking powder, and salt. Mix until combined. The dough might seem crumbly.
4. Pour in the chocolate chips and use your hands or a strong spoon to mix them in. This will bring the dough together. Be gentle though. We don't want to compact the dough too much. We want to keep it as airy as possible.
5. Chill the cookie dough for at least 30 minutes. (If you are freezing dough balls* you can skip this step). Preheat the oven to 375 during this time. Line a large baking sheet with parchment paper or a silicone baking mat.
6. Scoop dough using #40 (1½ Tbsp) scoop.
7. Bake the cookies for about 12 minutes. The tops will start showing golden brown. Do not overbake.
8. Cool on the baking sheet for a minute, then remove to a wire rack to continue cooling. 

*Unbaked cookie dough balls freeze well for up to 3 months. Scoop onto a small baking sheet (it's okay for them to touch) and freeze for a few hours, then transfer cookie dough balls to a freezer bag to store. Bake frozen cookie dough balls for 13-14 minutes, no need to thaw.