HOW TO MAKE THE PERFECT CHOCOLATE CHIP COOKIES

Yield: 14 cookies

Total time: 30 minutes, plus 12 hours’ chilling

INGREDIENTS

1/ 2 cup plus 2 tablespoons/ 140 grams unsalted butter, softened

3/ 4 cup/ 140 grams dark brown sugar 2/ 3 cup/ 110 grams superfine sugar 1 large egg

1- 3/ 4 cups plus 2 tablespoons/ 250 grams all- purpose flour

1 teaspoon baking powder

3/ 4 teaspoon baking soda

3/ 4 teaspoon Maldon sea salt ( or kosher salt)

170 grams dark ( bittersweet) chocolate, chopped into large chunks

METHOD

Put the butter and both sugars in a mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or awooden 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.)

2 Add the egg and beat over medium speed until combined.

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.

4 Add the chopped chocolate and fold into

the dough until evenly distributed.

5 Immediately scoop out heaping 1/ 4- 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.)

6 The next day, heat the oven to 350 degrees.

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. Youwant the middle to be ever so slightly not- quite set.

8 Allowthe 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 weeks in the freezer.