Our ultimate chocolate chip cookie recipe comes to us from pastry chef Lisa Vega, executive pastry chef of Bay Area chocolate producer, Dandelion.
Place a rack in the center of the oven and preheat to 375°F. Line 3 large baking sheets with parchment paper and set aside.In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until pale and fluffy, about three minutes. Turn the mixer down to low, add the egg and vanilla, and continue mixing, pausing to scrape down the paddle and the bottom and sides of the bowl as needed, until combined.
Add the chocolate chunks and continue mixing just until they are evenly distributed.Using a large cookie scoop or spoon, divide the dough into twenty 2-ounce portions . Roll each portion into a ball, then arrange the balls on the lined baking sheets, leaving at least 3 inches between each one . Press the dough balls down to flatten slightly.
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