Chocolate Chip Cookie

In a medium bowl sift together flour, baking soda, and salt and set aside.

Using a mixer fitted with a paddle attachment, cream the butter on medium speed until pale yellow. Add sugars and vanilla. Cream together until smooth.

Add egg on low and stop once incorporated. You don’t want to overmix.

On low speed, add flour mixture until just incorporated. Scrape down the sides and, using a wooden spoon, combine chocolate chips.

Scoop dough into balls with a small ice cream scoop into a container and refrigerate for the day.

Bake at 375ºF about 2 inches apart for 10 to 14 minutes. I like to turn the pan after 10 minutes of cooking and cook another 2 to 4 minutes.

The trick to these cookies is to start with cold butter, don’t overmix, and let the dough sit in the fridge for at least half a day before baking.