1/2 cup (1 stick) butter
6 Tbsp white granulated sugar
6 Tbsp light brown sugar, firmly packed
1/2 tsp pure vanilla extract
1 large egg
1 cup plus 2 Tbsp unbleached all-purpose white flour
1/2 tsp baking soda
1/2 tsp table salt, or less
6 oz chocolate chips
Preheat over to 375°F. In a large bowl or stand mixer fitted with the paddle beater, cream the butter and sugars. Add vanilla and egg, and mix thoroughly. In another bowl or on wax paper, mix the flour, baking soda and salt, and add to the sugars. Mix with a wooden spoon (or on the low speed of the mixer) until thoroughly combined. Add the chips, and mix gently. Taste the dough. Refrigerate for 5 minutes. Taste again. Refrigerate for another 5 minutes, and taste again. Repeat until cookies have been refrigerated for 30 minutes. Taste one final time.
Drop dough by teaspoonfuls onto ungreased cookie sheets, and bake for 9-11 minutes, until lightly browned.
Taste each batch as it comes out of the oven. Tasting makes all the difference!