I’ve been making chocolate chip cookies for years, but it took me until now to figure out how to make them perfect. I started with my grandmother Northie’s recipe, which is basically what you’d find on the back of a Nestle chip package. But I’ve adjusted things here and there over time, and finally found the right balance. The real secret, though, is to chill the dough in the fridge or freezer. It makes ALL the difference in texture, crumb, and how they bake up overall.
Note: When scaling the recipe, mix the salt and baking powder with half the flour, and incorporate into the wet mixture before adding more flour. You may need less than what the math calls for, depending on humidity and other factors. Pay more attention to what the consistency of the dough is like than the maths.
Ingredients
6 tbsp superfine sugar
6 tbsp brown sugar
1/2 c butter, softened
1 egg
1 tsp vanilla
1/2 tsp salt
1 tsp baking powder
1 1/2 cups flour
Additional flour if needed, to get the right consistency
chocolate chips
Directions
Preheat oven to 350 degrees.
Cream butter & sugars, then add egg & vanilla until well mixed.
Sift together dry ingredients. Mix slowly into wet ingredients, adding more flour if the dough is not yet thick enough. It should be thicker than brownie batter, but not as thick as bread dough. Stir in chocolate chips, and then spread the dough evenly out onto a foil covered cookie sheet. Cover the dough and rest in the freezer for at least half an hour, or rest in the fridge overnight.
Roll into small balls and place in the freezer for 1 hour, or the fridge overnight.
When ready to bake, place the balls 1 inch apart on parchment paper. Bake for 7-12 minutes.