American cookies are soft and chewy...... but I like them more on the crispy side. So I bake my cookies on lower heat, and maybe a little longer than normally. Resulting in a thinner and crispier cookie, just the way I like them.
I hope you will like these cookies too.
Makes 12-15 cookies
- 113 g (1 stick) butter, salted and room temperature
- 175 g sugar
- 1 teaspoon vanilla, I use vanilla bean paste
- 1 egg
- ¼ teaspoon baking soda
- ⅛ teaspoon salt (fine)
- 125 g all-purpose flour
- 50-100 g semisweet chocolate chips (I tend to like less chips in my cookies, than most people)
Preheat the oven to 370℉ 8190℃). Line 2 baking sheets with parchment paper, set aside.
Whisk the flour, salt, and baking soda in a medium bowl.
Cream the butter with sugar until light and fluffy, about 4 to 5 minutes. Mix in egg and vanilla. Add the dry ingredients and mix until fully incorporated. Stir in the chocolate chips.
Spoon a heaping tablespoon of dough onto the prepared baking sheets, spacing them about 3-inches apart. I use a ice cream scooper. Bake the cookies until brown around the edges, about 12 to 15 minutes. Transfer to a wirerack to cool. Repeat with the rest of the dough.
If you do not need all the cookies at once. You can scoop the dough on to a parchment lined baking sheet and freeze them. Place the frozen cookie dough in a freezer bag. Bake the cookies directly from the freezer, when you need them. Just add a couple of minuts to the baking time.
You can use your fresh baked and cooled cookies to make ice cream sandwiches with your favorite ice cream.