These cookies are so simple, and it doesn’t even matter how well each step is followed. The important part of a good cookie is the butter/sugar ratio and the final consistency of the dough before cooking. And if all ingredients are mixed! My girls love to help mix the dough, though most of the consuming happens before the cookies are baked! If the butter packaging doesn’t specify volume amounts (fl oz, cups), then make sure the butter is soft enough to fill into a measuring cup. For this recipe, aim for 1/2 cup or 125 g butter, unsalted. After that, everything else is standard except for the flour. All flours are different, so you may need to add a bit more/less. Ultimately, I find that the consistency of a cookie dough that will result in a good baked cookie is thick enough to be formed into a ball and retain its shape, but sticky enough that you’ve got some cookie dough remaining on your hands!
1/2 cup (125 g) unsalted butter
1/2 cup white sugar
1/2 cup brown sugar
1 large egg (or 2 small)
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
1 and 1/4 cup flour (after 1 cup, check the consistency of the dough…it depends on the flour).
1/2 tsp ground cinnamon (optional, but I prefer)
1 cup dark chocolate chips (I prefer dark chocolate to milk)
Mix the butter and sugar until reasonably mixed, ideally smooth but not necessary, then add the egg and vanilla extract, mixing a few more minutes until smooth. Add the rest of the ingredients in order and mix thoroughly, until uniform. Place walnut-sized balls (walnut in the shell) onto a greased (or simpler, just a baking sheet or paper) baking tray. If you have an ice cream scoop, that size is good for the dough balls (but it doesn’t really matter). Place into a pre-heated 180 C (350 F) oven for about 10 minutes. Let cool on a wire rack, or if using a baking sheet or paper, simply transfer the cookies on the sheet onto a heat-proof surface.