1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup + 4 teaspoons unsalted butter, softened
1 large egg
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
- Combine the flour, baking soda and salt in a bowl. Combine the sugars in the bowl of an electric mixer and beat with the paddle on medium speed until well mixed. Add 1/2 cup of the butter and beat on high until light and fluffy. Scrape down the sides of the bowl then beat in the egg and vanilla extract, 1 minute. Reduce the mixer speed to low and add the flour and chocolate chips and mix until just combined. Chill 15 minutes.
- Divide the dough into 24 slightly rounded tablespoon portions and form each into a ball. Melt 1 teaspoon of the remaining butter in an Anolon Advanced 14-inch French Skillet over medium-low heat. Add 6 dough balls and flatten each slightly with a spatula. Cover the skillet with aluminum foil and cook until browned on the bottom then carefully turn the cookies (they will be delicate) and cook 3 minutes longer. Transfer cookies to a wire rack and allow to cool. Remove the skillet from the heat and wipe clean with a paper towel. Return to the heat and repeat with remaining butter and dough being sure to wipe out skillet between each batch.