About this recipe
This is the cookie we reach for when we want something simple and delicious. Stone-ground All-Purpose Blend flour has a subtle nuttiness that all-purpose flour from the grocery store doesn't — it makes a familiar recipe taste noticeably better without changing a thing about the process. Brown and white sugar together keep the centers chewy while the edges go golden. Makes 16–18 cookies.
Ingredients
- 1 ⅔ cups All-Purpose Blend flour (200g)
- ½ cup butter, softened (100g)
- ½ cup packed brown sugar (100g)
- ¼ cup white sugar (50g)
- 1 large egg (50g)
- 1 teaspoon vanilla extract (5g)
- ½ teaspoon baking soda (3g)
- ⅓ teaspoon salt (2g)
- 1 cup chocolate chips (150g)
Directions
- Cream the butter and sugars together until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla and beat until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Stir the dry ingredients into the wet ingredients until just combined — don't overmix.
- Fold in the chocolate chips.
- Scoop onto a lined baking sheet, about 1 heaping tablespoon per cookie, leaving 2 inches between each.
- Bake at 350°F (175°C) for 10–12 minutes, until the edges are golden and the centers look just set.
- Let cool on the baking sheet for 5 minutes before moving to a wire rack. They firm up as they cool.
Baker's Notes
Stone-ground flour absorbs moisture a little differently than conventional all-purpose. If your dough feels stiffer than expected, let it rest for 5 minutes before scooping — it will relax and the cookies will spread more naturally in the oven. Don't overbake: pulling them when the centers still look slightly underdone is the secret to a chewy center.
