Ingredients:

  • 1/2 cup (113g) Unsalted butter, softened to room temperature
  • 1/2 cup (100g) Light brown sugar, packed
  • 1/4 cup (50g) Granulated white sugar
  • 1 Large egg, room temperature
  • 1 ½ teaspoons Pure vanilla extract
  • 1 ½ cups (190g) All-purpose flour
  • ½ teaspoon Baking soda
  • ¼ teaspoon Fine sea salt
  • 1 cup (170g) Semi-sweet mini chocolate chips

Instructions:

  1. Preheat your oven to 180°C (350°F) and line two large baking sheets with parchment paper.
  2. Beat 113g softened butter, 100g brown sugar, and 50g white sugar until pale and fluffy. This usually takes about 3 minutes on medium speed.
  3. Mix in 1 large egg and 1.5 teaspoons of vanilla extract. Beat until the egg is fully incorporated and the mixture looks silky.
  4. In a separate bowl, stir together 190g flour, 0.5 tsp baking soda, and 0.25 tsp sea salt.
  5. Gradually add the dry ingredients to the wet. Stop as soon as no white streaks remain.
  6. Gently stir in 170g mini chocolate chips using a spatula.
  7. Form tiny balls, about 1-2 teaspoons of dough each (2cm wide).
  8. Place balls 3cm apart on the sheets. They don't spread as much as big cookies but still need room for airflow.
  9. Bake for 6 minutes until the edges are just starting to turn golden. The centers will still look slightly underdone.
  10. Let the cookies sit on the hot tray for 5 minutes before moving them. The carryover heat finishes the cooking without burning the bottoms.