In a bowl, combine the flour and baking soda. Add the chocolate chips. Set aside.
In a large bowl, cream the butter, sugar, and vanilla with an electric mixer for about 2 minutes. Add the egg and continue to beat until smooth. At low speed or with a wooden spoon, combine with the dry ingredients. Divide the dough in half.
Cut two pieces of aluminum foil or parchment paper of at least 40-cm (16-inch) long. Place the cookie dough on the foil. Shape each piece of dough into a roll of about 4-cm (1 1/2-inch) in diameter. Use the foil to help you form round cylinders and wrap with the foil. Closes the rolls by twisting both ends of the foil. Place in the freezer for at least 1 hour and 30 minutes or until they are firm to the touch.
Baking instruction (to hang on the package, if offered as a gift):
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line one or two 43 x 30-cm (17 x 12-inch) baking sheets with parchment paper, depending on the amount of cookies you want to bake (up to 12 cookies per sheet).
Unwrap a cookie roll and place on a cutting board. Cut slices, about 2-cm (3/4-inch) thick. Place 12 slices per sheet, spacing them evenly.
Bake the cookies, one sheet at a time, for about 12 minutes or until golden brown. Let cool for at least 5 minutes before removing from the baking sheet.
This recipe is from My Lil’ Ricardo.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.