Perfect Chocolate Chip Cookie - Cami Tankersly (Girls Camp)

Ingredients
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, room temp
1/2 cup firmly packed light brown sugar
6 Tbsp granulated sugar
1 large egg
1 tsp vanilla extract
2 1/2 cups semisweet choc chips

Instructions

Preheat oven to 350 and line 2 baking sheets with parchment paper.

In a medium bowl, sift the four, baking soda and salt together.

In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.

Add the egg and vanilla and mix on low speed until mixed in.

Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing. Do not overmix.

Add chocolate chips and stir with wooden spoon, again no overmixing, just until incorporated.

Chill dough if dough is warm

Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on the size you are making.

Bake 1 sheet at a tie, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched

Small cookies bake 8-10 min
Large cookies bake 10-13 min

Let the cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool.