I know there are lots of chocolate chip cookies out there, but this is my go-to recipe. I prefer cookies that are chewy in the middle, and maybe a bit crispy on the edges. This recipe is quick, easy, and consistently good. For those living in Japan, you can replace chocolate chips with chopped up chocolate bars.
150g (11 tbsp) butter
½ cup white sugar
2/3 cup dark brown sugar, packed
2/3 tsp vanilla
2 cups all-purpose flour
½ tsp salt
½ tsp baking soda
1 cup chocolate chips (or chocolate chunks)
Preheat oven to 180C (350F).
Cream butter and sugars. Add eggs, vanilla, flour, salt, and baking soda. Beat for three to four minutes (batter may be dry). Add chocolate chips.
Scoop dough out in 1-tablespoon balls. Place 2 inches (5cm) apart on the cookie sheet. Bake for 8-11 minutes. Don’t overbake!
Note: You can freeze the 1-tablespoon balls unbaked and then bake them straight from the freezer later. Just add a minute or two on the baking time.