Ultimate Chocolate-Chip Cookies

I found this recipe in Chatelaine magazine. I haven't tried it yet but it sounds good. You could substitute chopped cashews or pecans for a cup of chocolate chips.

• Ready In: 28 mins
• Yields: 5 dozen

Ingredients

• 2 1⁄4 cups all-purpose flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup unsalted butter, at room temperature
• 1 1⁄4 cups brown sugar, lightly packed
• 1  egg
• 1 1⁄2 teaspoons vanilla
• 2  cups  dark chocolate chips

Directions

1. Preheat oven to 350F (180C). Lightly spray a baking sheet with oil. In a medium bowl, use a fork to stir flour with baking soda and salt. In a large bowl, using a wooden spoon or an electric mixer, beat butter with sugar until creamy, about 1 minute. Beat in egg and vanilla. Gradually stir flour mixture into butter mixture, until just combined. Mix in chocolate chips.
2. Scoop about 1 tbsp of dough and place on prepared sheet. Repeat with remaining dough, placing at least 2 inches apart. Don't press down; they will spread as they bake.
3. Bake in centre of oven until cookies are golden around the edges, from 8 to 10 minutes. Remove sheet to a heatproof surface and leave for 2 minutes. Then remove cookies to a rack to cool completely. Cook baking sheet or use another one and repeat with remaining dough.
4. If making ahead, form dough into a thick disc and wrap well. Refrigerate up to 2 weeks or freeze up to a month. Cookies will keep in a covered container at room temperature up to 2 days.