Crunchy edges and soft centers make Lahey's cookies a classic.
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Recipe information
Yield
Makes 20
Ingredients
Preparation
Step 1
Arrange racks in upper and lower thirds of oven; preheat to 425°F. Line 2 baking sheets with parchment paper. Whisk flour, salt, and baking powder in a small bowl. Using an electric mixer on medium-high speed, beat butter and both sugars in a large bowl until well combined, 2–3 minutes. Add egg and vanilla; beat on medium-high speed until mixture is light and fluffy, 2–3 minutes. Add dry ingredients, reduce speed to low, and mix just to blend. Fold in chocolate chips.
Step 2
Spoon heaping tablespoonfuls of dough onto prepared baking sheets, spacing 1 1/2" apart. Bake, rotating pans halfway through, until edges are golden brown, 6–8 minutes. Transfer to wire racks and let cool.
Step 3
DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature, or freeze cookies for up to 2 months.
Recipe notes
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