Chocolate chip cookies
The only true cookie is one with crispy edges and a soft interior that flakes apart to reveal gooey chocolate chips. Everything else is an inferior variation.
For a mature twist, sprinkle them with flaky sea salt to give an extra boost to the flavor of high-quality chocolate. Or just garnish them with extra chocolate chips. Or do both. I recommend both.
This recipe makes 500 grams of dough (about 2 cups), and scales up well. I recommend doubling it, at least!
12 COOKIES
172 CALORIES
$0.22In a small bowl, use a whisk to combine flour, kosher salt, baking soda, and baking powder.
In a stand mixer, beat brown sugar, sugar, butter, and vanilla extract together until creamy.
Add egg and beat until smooth.
Gradually beat in dry ingredients. Stop the mixer as soon as it's combined.
Fold in chocolate by hand.
Optionally, refrigerate the dough for 24 hours to maximize flavor.
Preheat an oven to 350 F.
Use a pair of spoons to portion into balls of dough, about 42 grams each. Arrange balls of dough onto a baking sheet lined with parchment paper.
Optionally, invert each ball of dough by tearing it open to create craggy edges on top (almost blooming it), and garnish with a bit of finishing salt.
Bake until just starting to turn golden brown all over (about 14 minutes). Cool on baking sheet for 1 minute; remove to wire racks to cool a minute or two longer. Serve warm.