The ultimate cookie? A tweak on the Toll House classic

“Calling your chocolate chip cookie ‘perfect’ is a bold move,” said Charlotte Druckman in The New York Times. British pastry chef Ravneet Gill stands by her claim because she crowd-tested every decision even before sharing the recipe and watching it go viral. Note the absence of vanilla, which Gill considers too expensive. Kosher salt can be subbed in for Maldon; otherwise, follow her directions to the letter and you should attain perfection, too.

Perfect chocolate chip cookies

1¼ sticks unsalted butter, softened • ¾ cup dark brown sugar •

2∕3 cup superfine sugar • 1 large egg • 1¾ cups plus 2 tbsp all-purpose flour •

1 tsp baking powder • ¾ tsp baking soda • ¾ tsp Maldon sea salt •

6 oz dark (bittersweet) chocolate, chopped into large chunks

• Put butter and both sugars in a stand spatula. Add chocolate chunks; fold into mixer or mixing bowl. Use a paddle atdough until evenly distributed. Immeditachment on medium speed, an electric ately scoop out heaping ¼-cup portions, whisk, or a wooden spoon to cream roll into balls, and place well-spaced on ingredients together until paler but not two baking sheets lined with parchment fluffy, 1 to 2 minutes. Don’t paper. Cover with plastic mix too long or cookies will wrap; refrigerate at least deflate when baking. Add 12 hours. egg and beat until evenly • Heat oven to 350. Bake combined. cookies 13 minutes, until

• In a separate bowl, mix edges are puffed and golden flour, baking powder, baking and middle is not quite set. soda, and salt. Fold into butCool on baking sheet before ter mixture using a rubber serving. Makes 14 cookies.