Crispy Chocolate Chip Cookies: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and sugars, until smooth and a little fluffy. Scrape down the sides and bottom of the bowl as needed. Add the egg and beat until incorporated.

In a separate bowl, whisk the flour with the baking soda and salt. Add the dry ingredients, and chocolate chips, to the egg mixture and beat just until incorporated. 

Take about 1/3 cup (65 grams) of batter (can use an ice cream/cookie scoop but don't compact the batter), and place onto your baking sheet. (I bake 3 cookies at a time as the batter does spread.) Bake about 12 to 16 minutes, or until the cookies are a deep golden brown and firm. Rotate your baking sheet front to back about halfway through baking. Remove from oven and place on a wire rack. Let the cookies cool for about 5 minutes in the pan before removing to a wire rack to finish cooling.

Makes about 9 - 5 inch (12 cm) cookies.

Note: You can double this recipe.

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