Perfect Chocolate Chip Cookies
Published Oct. 21, 2020
- Total Time
- 30 minutes, plus 12 hours’ chilling
- Rating
- Comments
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Ingredients
- ½cup plus 2 tablespoons/140 grams unsalted butter (1¼ sticks), softened
- Scant ¾ cup/140 grams dark brown sugar
- ⅔cup/110 grams superfine sugar
- 1large egg
- 1¾cups plus 2 tablespoons/250 grams all-purpose flour
- 1teaspoon baking powder
- ¾teaspoon baking soda
- ¾teaspoon Maldon sea salt (or kosher salt)
- 6ounces/170 grams dark (bittersweet) chocolate, chopped into large chunks
Nutritional analysis per serving (14 servings)
326 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 2 grams dietary fiber; 24 grams sugars; 5 grams protein; 181 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, 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.)
- Step 2
Add the egg and beat over medium speed until evenly combined.
- Step 3
In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
- Step 4
Add the chopped chocolate and fold into the dough until evenly distributed.
- Step 5
Immediately scoop out heaping ¼-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
- Step 6
The next day, heat the oven to 350 degrees.
- Step 7
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.
- Step 8
Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (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 fridge or 2 weeks in the freezer.)
Private Notes
Comments
Shouldn't the butter be 1 and 1/2 sticks instead of 1 and 1/4?
Everyone suggesting that 1 stick + 2 TBSP = 1.5 sticks, you are all bad at math, sorry. 1 stick = 8 tablespoons, recipe is correct.
The article with the recipe remarks on the absence of vanilla because it has become so expensive. Cook's Illustrated did a study a few years ago comparing real vanilla extract to the synthesized type, vanillin. They found them to be virtually indistinguishable. In baked goods, I've been using vanillin since then. I find it highly satisfactory and highly affordable.
Freeze for two hours and bake, works just as well.
Set it and forget it … this is the best chocolate chip cookie I have ever baked!
After making the recipe exactly according to the recipe, we did not like the flavor. They tasted a bit of baking powder and the 66% Guittard chocolate chunks were too bland.