Yummy Chocolate Chip Cookies

I got this recipe from my friend Rachel. I am a huge fan of chocolate chip cookies, and these are wonderful!

Ingredients:
1 stick unsalted butter, cut into 1/2-inch pieces
½ cup sugar
¾ cup tightly packed light brown sugar
1 ½ tsp. vanilla extract
1 large egg, at room temperature, lightly beaten
1 ½ cups all-purpose flour
½ tsp. baking soda
½ tsp. salt
1 cup chocolate chips (half a 12 oz bag of chocolate chips)

Directions:
1. Sift together the flour, baking soda, and salt into a medium bowl and set aside.

2. Using a standing mixer fitted with a paddle attachment or a hand mixer, cream the butter and sugars on low speed until it is smooth and lump free, about 3 minutes. Stop the mixer and scrape down the sides of the bowl and the paddle.

3. Add the vanilla and egg and beat on low speed for 15 seconds, or until fully incorporated. Do not overbeat. Stop the machine and scrape down the sides of the bowl and the paddle.

4. On low speed, add the flour mixture. Beat until just incorporated. Scrape down the sides of the bowl. Add the chocolate chunks and mix until they are just incorporated. If using a hand mixer, use a wooden spoon to stir them in. Refrigerate dough for at least an hour.

5. Preheat oven to 350. Line baking sheet with parchment paper or nonstick spray. Spoon the dough using a cookie scooper 2 inches apart onto the prepared baking sheets.

6. Bake for 12-14 minutes, or until golden brown around the edges.

7. Remove the sheet from the oven. When cookies are set, remove them to a cooling rack. Wait at least 5 minutes before serving or 20 minutes before storing in an airtight container for up to 3 days at room temperature. Yields 24-36 cookies, depending on size.