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In the bowl of the stand up mixer, using the flat beater cream the butter and sugar (approximately 2-3 minutes), add the egg and vanilla and beat until combined.
In a medium bowl whisk together flour, baking soda and salt, then whisk in the chocolate chips.
To the creamed mixture add 1/3 at a time the flour mixture, beating on low just until combined. Turn onto a lightly floured flat surface, knead gently a few times until combined form into a ball and wrap in plastic wrap. Chill in the fridge for 1-24 hours.
Remove the dough from the fridge, shape into large golf ball sized balls and place on parchment paper lined cookie sheets, flatten with a fork (dip the fork lightly in flour, so it doesn't stick to the cookie dough). Add a few more chocolate chips if desired and refrigerate while the oven is pre-heating.
Pre-heat oven to 350°F (180C).
Remove the cookies from the fridge and bake for approximately 15 minutes. Let cool completely before serving. Enjoy!