Chocolate Chip Cookies

Yield: 2 dozen

1/2 cup unsalted butter, at room temperature

5/8 cups light brown sugar

1/2 cup plus 1 tbsp granulated sugar

1 egg

1 tsp vanilla extract

1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

1 3/4 cups all-purpose flour

1/2 cup bittersweet chocolate

sea salt (optional)

1. With a hand or stand mixer, cream the butter and sugars together until light and fluffy, about 3 to 4 minutes.

2. Add egg and vanilla and mix to combine.

3. Add baking soda, baking powder, and salt and mix until fully combined.

4. Add flour all at once and mix it until combined, but do not overmix.

5. Add chocolate and stir to incorporate.

6. Cover bowl with plastic wrap and chill in fridge for a minimum of 24 hours and up to 72 hours.

7. Preheat oven to 350F. Line two large baking sheets with parchment paper.

8. Form dough into balls and arrange on prepared baking sheets allowing space for the cookies to expand. Sprinkle the tops of each with a few flecks of sea salt.

9. Bake cookies for 10 to 12 minutes, until just turning golden.

10. Cool cookies on trays for 10 minutes, then transfer them to racks.

https://smittenkitchen.com/2016/06/the-consummate-chocolate-chip-cookie-revisited/