• 8/4 Nat Chocolate Chips 4

    From Dave Drum@1:261/38 to All on Fri Aug 4 06:35:08 2023
    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

    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 @ 350+|F/175+|C.

    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

    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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