2 1/4 cups (280g) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (230g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
3/4 cup (165g) packed light or dark brown sugar
1 teaspoon vanilla extract
2 large eggs
12 oz (340g) semi-sweet chocolate chips
Warm the oven up to 180C/350F. Paper or bake mats should be used to line cookie sheets.
Mix the butter and sugar in a big bowl until they are light and fluffy.
Add the egg and vanilla extract and mix well.
Add the flour, baking soda, and salt while the mixer is on low speed.
Add ¾ cup of chocolate chips and mix them in. Save the last ¼ cup for decorating the tops of the cookies.
Making dough balls with about a tablespoon to a quarter of a tablespoon of dough each.
They'll be about the size of a golf ball or a ping-pong ball. Put the balls on the cookie sheets that have been lined up two inches apart.
Put one sheet in the oven at a time and heat it up. Bake for 9 to 11 minutes, or until the tops look set.
Because they don't have brown sugar, they won't get as golden brown when they're done baking as other chocolate chip cookies.
Take the cookies out of the oven and top each one with a few extra chocolate chips from the ¼ cup that you set aside.
After 10 minutes on the cookie sheets, move the cookies to a cooling rack to finish cooling.