32 Chewy American Chocolate Chip Cookies

Preheat oven to 175°C and line two baking sheets with parchment.

Whisk flour, baking soda and salt together in a bowl.

Beat softened butter with brown and white sugars for about 5 minutes until light and fluffy.

Mix in the egg and vanilla, add the dry mix and stir only until combined, then fold in chocolate chips.

Portion about 32 mounds of 1.5 tbsp dough, spacing them on sheets. If chilled for 1 hour, add 1–2 minutes to baking time.

Bake one sheet at a time for 12–14 minutes; remove when edges are golden and the center no longer looks wet with raw batter.

Cool on the pan for 5–10 minutes, then transfer to a wire rack to cool completely.