Chocolate Chip Cookies

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Pre-Notes

These cookies will keep in an airtight container for 3 days.

The balls of dough will keep for 2 days in the refrigerator or 2 weeks in the freezer.

Ingredients

1. 1/2 c plus 2 T butter , 140 g, 1 1/4 sticks
2. 3/4 c dark brown sugar, 140 g
3. 2/3 c superfine sugar, 110 g
4. 1 egg
5. 1 3/4 c plus 2 T flour, 250 g
6. 1 t baking powder
7. 3/4 t baking soda
8. 3/4 teaspoon sea salt or kosher salt
9. 6 oz dark (bittersweet) chocolate, chopped into large chunks, 170 g

Instructions

1. Put the butter, brown sugar and superfine sugar in a stand mixer or mixing bowl
2. Cream together on medium speed for 1 to 2 minutes until paler but not fluffy.
3. Add the egg and beat over medium speed until evenly combined.
4. In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
5. Fold dry mixture into the butter mixture using a rubber spatula until combined.
6. Add the chopped chocolate and fold into the dough until evenly distributed.
7. Form dough into 1 inch balls, and place and place on a baking sheet, cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, condense them on one sheet before refrigerating then redistribute among 2 sheets before baking.)
8. Preheat oven to 350°F.
9. Line 2 baking sheets with parchment paper or a silpat type liner.
10. Redistribute cookies to baking sheets.
11. 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.
12. Allow the cookies to cool on the baking sheet; they will continue firming up as they cool.

Picture of Recipe