Erica Bartlett’s Chocolate Chip Cookies

1 cup butter

3/4 cup granulated sugar

3/4 cup brown sugar

1 teaspoon salt

1 teaspoon baking soda

1 egg

1 teaspoon vanilla extract

12-ounce bag chocolate chips

21/2 cups flour, or more as needed

Preheat the oven to 325 degrees F.

Melt the butter, but be careful not to let it burn. Put it in a medium-sized mixing bowl.

Add the sugars, salt, baking soda, egg and vanilla to the melted butter. Stir the dough by hand until combined – it should develop a lovely caramel color.

Add the chocolate chips and stir to incorporate.

Add the flour, about 1 cup at a time. If the mixture still looks a bit wet after 21/2 cups, add up to a 1/4 cup more flour. You’re looking for a cohesive dough that’s neither too wet nor too crumbly.

Place the dough on ungreased cookie sheets by rounded spoonfuls, spacing the cookies about 1 inch apart.

Bake for 10-12 minutes, until the cookies are light brown. Let cool for a few minutes on the baking sheet before moving onto a rack to cool completely.

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