Chewy chocolate chip cookies

Weigh 270 g all-purpose flour.

Whisk in the baking soda and salt to distribute evenly; set aside.

In a stand mixer with the paddle, cream the room temperature butter briefly.

Add the granulated and light brown sugars and beat on medium low until very light and fluffy, about 5 minutes.

Mix in the egg and the vanilla, scraping the bowl so the mixture is homogenous; run on low about a minute until no egg streaks remain.

Add the flour mixture and mix on low until almost combined, with some flour still visible.

Add the chocolate chips and stir on low to distribute them and incorporate the rest of the flour; check with a spatula.

Cover and chill at least an hour; longer chilling improves flavour and texture.

Scoop roughly one and a half tablespoon portions, roll into balls and press about three chocolate chips on top.

Bake at 375 for 10 to 12 minutes, until the edges are golden and set.