These are, more or less, the killer chocolate chip cookies I was talking about from The Best Light Recipe. I have made them probably 6 times already for different things. They are so way good.
Mine are probably not quite as light as theirs, because I have a moral problem with using only 1/3 c of chocolate chips.
But honestly, this is so much better than the way I used to do chocolate chip cookies. I always had trouble getting the texture right. This seems to be foolproof.
I usually double the recipe.
Not Quite as Light Chocolate Chip Cookies
1/4 c butter, melted and cooled, NO SUBSTITUTES
1 c brown sugar (substitute 1 c white sugar + 1 tsp molasses if necessary)
1 tsp vanilla
1 1/4 c all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/2 bag chocolate chips
Mix butter and sugar in your mixer until no lumps remain. Smash lumps with a spoon if you must. No lumps. Add egg and vanilla.
Whisk dry ingredients together in a medium bowl. Gradually add to butter mixture while stirring at low speed.
Fold in chips.
Bake at 350 for 12 minutes. Cool on a rack.