Easy Chocolate Chip Cookies

SUPPLIES & TOOLS:

• 1/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup firmly packed dark brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/2 cups semi-sweet chocolate chips

DIRECTIONS: Makes two dozen cookies

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour, baking soda, and salt.
3. In a large bowl, beat butter and sugars with an electric mixer until light and fluffy. Add egg and vanilla; mix well.
4. Add the dry ingredients to the butter mixture and mix well.
5. Stir in chocolate chips by hand and drop rounded tablespoons of dough onto an ungreased baking sheet.
6. Bake 11-13 minutes or until edges are golden brown. Cool 3 minutes on pan; remove and cool completely on cooling grid.

JOANN HACKS:

• Use a cookie scoop to form the ball of dough and turn out perfectly even cookies.
• Do not chill the dough before baking.
• To freeze baked cookies, layer them in an airtight container or freezer bag with parchment paper or waxed paper in between the layers of cookies for 3 to 4 months.
• To freeze cookie dough for later use, simply form the dough into balls and freeze, uncovered, until solid. Once frozen, place in a resealable plastic bag and keep in the freezer for 6 to 8 weeks (you can also keep them in the fridge for up to 2 days). No need to defrost these, they can go from freezer to oven for those late-night cookie cravings!