New Kitchen: New Chocolate Chip Cookies

Over the holidays, I ran into so many friends and all of them asked me about my kitchen.  Well, not much has happened since the end of November but tomorrow, someone is finally coming to pick up where they left off.  The floors where my old cabinets were need to be filled in and the walls need to be put up, they are all exposed.  I think my timing was just not great and people got busy but hopefully, I will get back on track.  Once the walls and floors are done, they can install the cabinets-which have been done for months.  Not having a kitchen for this long has been a challenge and I think of how fun it will be to walk in my new, white pretty kitchen sometime soon and get a Diet Coke with the amazing ice from my ice machine.  That sounds like heaven to me.
On the cooking front, I am also equally excited to get back to baking.  I used to be an awesome baker but my confidence wavered with the last two oven I had, they were never right and things kept burning. So frustrating.  The very first thing I will make when I have a new kitchen is these chocolate chip cookies.  This picture popped up in Instagram from Williams-Sonoma and it stopped me in my tracks.  I am a huge fan of chocolate chip cookies!  If someone wants to try this recipe out first and let me know, I can’t wait to hear!
Chocolate Chip Cookies
1 1/4 cups (6 1/2 oz./200 g) unbleached all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick/4 oz./125 g) unsalted butter, at room temperature
1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar
6 Tbs. (3 oz./90 g) granulated sugar
1 large egg
1 tsp. vanilla extract
2 1/2 cups (15 oz./470 g) semisweet chocolate chips
Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
In a bowl, sift together the flour, baking soda and salt. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smooth, about 2 minutes. Add the egg and vanilla and mix on low speed until blended. Slowly add the flour mixture and mix just until incorporated. Switch to a wooden spoon and stir in the chocolate chips.
Using a small ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, spacing the dough mounds 2 inches (5 cm) apart.
Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer the cookies to wire racks to cool completely. Makes 30 cookies.
Happy Baking!