I heard of this perfect cookie perfected by pastry chef Ravneet Gill. Intrigued, I went on the hunt. And just days later it showed up in The New York Times and was coined, ” life-changing.” Why??? Well, this recipe claims meticulous attention to detail, including chilling the dough for 12 hours in perfectly shaped balls. It also calls for Maldon salt and chopped dark chocolate instead of chocolate chips that creates craters of melted chocolate that will make you swoon. AND I totally agree this is more than the perfect cookie!
Perfect Chocolate Chip Cookies
Makes 12-14
1/2 cup plus 2 tbsp unsalted butter (1 1/2 sticks) softened
3/4 cup dark brown sugar
2/3 cup superfine sugar
1 large egg
1 3/4 cups plus 2 tbsp all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon Maldon sea salt (or kosher)
6 ounces bittersweet chocolate, chopped into large chunks
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 whisker 1 to 2 minutes until paler not fluffy. ( So not mix too long, it will cause the cookie to deflat later when cooking.)
Add the egg and beat over medium speed until evenly combined.
In a separate bowl, mix together the dry ingredients, then 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. If space is tight place on one sheet and distribute back to 2 before baking.
The next day heat the oven to 350 degrees.
Make sure the dough balls are evenly spaced out among 2 baking sheets as they will spread. Bake cookie 13-15 minutes, until cookies are puffed and golden around the edges. The middle should be slightly not quite set.
Allow the cookies to cool on the baking sheet; they will continue to firm up as they cool. They will keep in an airtight container for 3 days. Balls are good in fridge for 2 days and freezer for 2 weeks.
