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Nyt Perfect Chocolate Chip Cookies

Makes 14 cookies Takes 30 minutes, plus 12 hours chilling

Prep
Cook
Serves 14people
Ingredients
1/2
cup plus 2 tbsp unsalted butter, softened (1 1/4 sticks)
scant 3/4 c dark brown sugar
2/3
cup super fine sugar
1
large egg
1 3/4
cup plus 2 tbsp all purpose flour
1
tsp baking powder
3/4
tsp baking soda
3/4
tsp Maldon sea salt (or kosher salt)
6
oz dark (bittersweet) chocolate, chopped into large chunks
Directions
1.
Put butter and sugars into a stand mixer or mixing bowl. Cream together using paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1-2 min until paler but not fluffy (mixing too long will lead cookie to deflate later)
2.
Add egg and beat over medium speed until evenly combined
3.
In separate bowl, mix dry ingredients (flour, baking powder, baking soda, salt), then fold into butter mixture using a rubber spatula until combined.
4.
Add the chopped chocolate and fold into the dough until evenly distributed.
5.
Immediately scoop out heaping 1/4 c portions, roll into balls and place on two baking sheets lined with parchment paper. Cover and refrigerate overnight.
6.
The next day, heat the oven to 350 degrees F
7.
Make sure the dough balls are evenly spaced out among two baking sheets as they will spread. Bake for 13 minutes (or 15 minutes if from frozen) until cookies are puffed and golden at the edges.
8.
Allow to cool and then eat! These will keep in an airtight container for up to 3 days. Balls of dough will keep in the fridge for up to 2 days or 2 weeks in freezer.

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