Chocolate chip cookies by the creaming method

Convert the recipe from volume to weight: one cup of sugar is 198 g and one cup of flour is 125 g; multiply each fraction as a decimal by the gram figure, and keep the decimal when scaling up for mass production.

Tare the bowl on the scale and weigh the flour, pulling out any excess.

Sift the flour to break up clumps, tapping the sifter by hand.

Cream room-temperature unsalted butter with granulated and brown sugar using the paddle attachment, not the whisk, building speed slowly until lighter in colour and fluffier; do not overmix.

Stop the mixer and scrape the paddle and the sides of the bowl.

Add the egg and the vanilla, kept separate until this point, and mix until combined; scrape again.

On low speed add the salt and the sifted baking soda and baking powder.

Add the flour in additions, mixing until just combined.

Add the chocolate chips slowly, then give a final mix with the rubber spatula to bring up liquid from the bottom.

Scoop the dough onto the sheet in a staggered pattern so the cookies do not spread into each other; do not roll them round.

Bake at 350 degrees for 8 to 12 minutes, depending on cookie size.