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Min Chewy Choolat Chip Cookie

These smaller versions of everyone’s favorite cookie are exactly what you expect them to be: so, chewy, and studded with chocolate chip goodness. Make sure not to crowd the dough on the baking sheets, as the cookies will spread a lile as they bake.

In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, using an electric mixer, beat the buer, brown sugar, and granulated sugar on medium speed until well blended, about 2 minutes. Add the egg and vanilla and beat on low speed until well combined. Turn off the mixer and scrape down the bowl with a rubber spatula. Add about half of the flour mixture and mix on low speed just until blended. Add the rest of the flour mixture and mix again just until blended. Turn off the mixer, add the chocolate chips, and stir with a wooden spoon until the chips are mixed evenly into the dough. Cover the bowl with plastic wrap and refrigerate until the dough is firm, about 30 minutes.

Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.

Drop heaping teaspoons of the dough onto the prepared cookie sheets, spacing the mounds about 2 inches apart. Bake 1 cookie sheet at a time until the edges of the cookies are light golden brown, about 8 minutes. Remove the sheet from the oven and set it on a wire rack. Let cool for 5 minutes, then use a metal spatula to move the cookies directly to the rack. Repeat to bake the rest of the cookies. Let cool completely and serve.

1¼ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt

½ cup (1 stick)

unsalted buer,

at room temperature½ cup firmly packed light brown sugar6 tablespoons granulated sugar

1 large egg

1 teaspoon vanilla extract 1 cup mini semisweet chocolate chips

MAKES ABOUT 54 COOKIES

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