Best Ever Chocolate Chip Cookies

Directions

• Preheat oven to 375 degrees Fahrenheit.
  
• Depending on the quantity and size of cookies you intend to bake, line 2-3 baking sheets with parchment paper or silpat. If not using parchment paper or silpat, baking sheets do not need to be greased.
• To the base of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and white sugar. Cream together on medium high for 1-2 minutes. Stopping to scrape down the sides of the bowl as necessary.
• Add in egg and vanilla extra. Beat on medium high for 1-2 minutes until the mixture has increased in volume and lightened in color.
• Add in the dry ingredients (flour, baking soda and salt) all at once. Mix until just incorporated.
• Add in the chocolate chips and mix until well distributed.
• Scoop cookie dough into equal portions and space 2-3 inches apart on baking trays.
• If you do not plan to bake all of the dough, scoop out the remaining portions and refrigerate or freeze in an airtight bag or container.
• Bake desired number of cookies in preheated oven for 10-14 minutes depending on size and level of doneness desired.
• Remove promptly and leave on tray for 5-10 to set up before transferring to a serving plate or your mouth 😉
• Cooking Refrigerated and Frozen Dough
• Portioned cookie dough will keep in the refrigerator for up to 5 days and in the freezer for up to 2 months.
• Remove refrigerated or frozen dough and allow to come to room temperature on your counter top. Refrigerated dough takes 30-60 minutes and frozen dough takes about 2 hours.
• Place room temperate dough onto baking sheets and bake as directed above.