MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: N.Y.T. Perfect Chocolate Chip Cookies
Categories: Cookies, Snacks, Chocolate
Yield: 14 servings

1/2 c + 2 tb (140 g) unsalted
- butter; softened
3/4 c (140 g) dark brown sugar
2/3 c (110 g) superfine sugar
1 lg Egg
1 3/4 c + 2 tb (250 g) all-purpose
- flour
1 ts Baking powder
3/4 ts Baking soda
3/4 ts Maldon sea salt or kosher
- salt
6 oz (170 g) dark bittersweet
- chocolate; in large chunks

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

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

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.

Add the chopped chocolate and fold into the dough until
evenly distributed.

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.)

The next day, set the oven @ 350ºF/175ºC.

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

Allow the 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 days
in the fridge or 2 weeks in the freezer.)

By: Ravneet Gill

Adapted by Charlotte Druckman

Yield: 14 cookies

RECIPE FROM: https://cooking.nytimes.com

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