Thin and Chewy Chocolate Chip Cookies

Thin, soft chocolate chip cookies packed with chocolate, with minimum work and maximum flavor. You make them in one bowl in just a few minutes, and the only thing you really need to be careful about is chilling them after you shape the balls. You can swap the dark chocolate for milk chocolate or use a mix, and I also sprinkled some crumbled flaky chocolate bar on top, but that's totally optional.

Ingredients for thin and chewy chocolate chip cookies (about 14 cookies)

• 120 g butter, very soft.
• 100 g white sugar (½ cup).
• 100 g dark brown sugar, not demerara (½ cup minus 1 tablespoon).
• 1 large egg, at room temperature.
• 1 teaspoon vanilla extract.
• 170 g all-purpose flour (1 cup + 3 tablespoons).
• ½ teaspoon baking soda.
• About 1 cup chocolate chips (dark, milk or white, or a mix).

Instructions

1. In a bowl, mix the soft butter and the sugars until creamy (you can also use a mixer).
2. Add the vanilla and the egg and mix again.
3. Add the flour and baking soda to the bowl and mix into a sticky dough.
4. Add the chocolate chips and mix until they're worked into the dough.
5. Scoop a heaping tablespoon of dough and roll it into a ball between your hands (the dough is a little sticky). If you like, chop a flaky chocolate bar, such as Cadbury Flake, and press a little on top of each cookie.
6. Set the cookies on a pan lined with parchment paper and put them in the freezer for about 40 minutes (you can't skip this step).
7. Heat the oven to 350°F (180°C), conventional setting (no fan). Take the pan out of the freezer and arrange the cookies, spaced apart, on 2 pans lined with parchment paper (bake only one pan at a time).
8. Bake for about 10 to 12 minutes, or until the edges turn golden. Let them cool completely, and only then take the cookies off the pan.