½ cup butter (115 grams), melted in pan ¼ cup granulated sugar (50 grams) ½ cup brown sugar (110 grams) ¾ teaspoon salt (4 grams) 1 egg (50 grams cracked) ½ teaspoon vanilla extract 1 ¼ cups flour (156 grams) ½ teaspoon baking soda (3 grams) ½ teaspoon baking powder (2 grams) 4 oz chocolate chips (114 grams)
Method
Position the oven racks in the two middle levels.
Preheat the oven to 340 F convection.
In a Kitchenaid mixer, with the paddle attachment, mix the melted butter, the white (granulated) sugar, the brown sugar & salt, until lighter in color and a little fluffy, about 2 minutes.
Scrape down the sides again and add the vanilla and egg. On medium speed, beat just until combined. Don’t over mix the egg here, nobody wants a tough cookie.
Sift the flour, baking soda & baking powder into the wet ingredients and mix on low speed just until combined.
OVEN TEMP CHECK!
Remove the mixing bowl from the machine and fold in the chocolate chips with a wooden spoon/”by hand”.
Using two spoons (not hands, hands will warm butter up too much and make a flat cookie), divide the dough into 9 dough balls, 4 or 5 dough balls per sheet (no need to use parchment paper or to grease the sheets).
When the oven is preheated, place both cookie sheets, side by side on the top rack, into the oven and bake for a total of 10-11 minutes. If they look undercooked continue baking until they are a golden brown color with crispy edges and no doming in the center.
When done, remove cookies from the oven, place on top of the oven, cool for 2 minutes, then using a metal spatula remove the cookies and place on cooling racks to cool.
