Perfect Chocolate Chip Cookies
Ingredients
- ½ cup, plus 2 tbsp. unsalted butter, softened
- Scant 3/4 cup dark brown sugar
- ⅔ cup superfine sugar
- 1 large eggs
- 1 ¾ cups, plus 2 tbsp. all-purpose flour
- 1 tsp. baking powder
- ¾ tsp. baking soda
- ¾ tsp. Kosher salt
- 6 ounces bittersweet chocolate, chopped into large chunks
Instructions
- Put the butter and both sugars in a stand mixer or mixing bowl.
- Cream together, using a paddle attachment, on medium speed, or a handheld electric whisk or a wooden spoon, for 1 to 2 minutes until paler but not fluffy; do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.
- Add the egg and beat over medium speed until evenly combined.
- In a separate bowl, mix together the dry ingredients.
- Fold into the butter mixture using a rubber spatula until combined.
- Add the chopped chocolate and fold into the dough until evenly distributed.
- Immediately scoop out heaping 1/4-cup portions; roll into balls and place on two baking sheets lined with parchment paper.
- Cover with plastic wrap and refrigerate at least 12 hours.
- The next day, when ready to bake, heat the oven to 350°F.
- Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread.
- Bake the cookies for 13 minutes, or 15 minutes if baking from frozen, until the cookies are puffed and golden at the edges.
- You want the middle to be ever so slightly not-quite set.
- Remove from oven and allow the cookies to cool on the baking sheet; they will continue firming up as they cool.
Notes
While refrigerating the cookies, if space is tight, condense them on one sheet before refrigerating; then redistribute among two sheets before baking.
These cookies will keep in an airtight container for up to 3 days.
The balls of dough will keep for up to 2 days in the refrigerator or 2 weeks in the freezer.