Letting the cookie dough rest overnight will make the cookies more complex and richer in flavor. Don’t skip this step!
Tools
- 2 cookie sheet pans
- parchment paper
- large mixing bowl
- rubber spatula
- 3 tbsp cookie scoop
Ingredients
Makes about 18 cookies.
- 1/2 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon table salt
- 1/2 cup unsalted butter, browned and cooled slightly
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 8 oz. dark chocolate, chopped
Steps
- In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
- Once the mixture cools a bit, whisk in the egg and vanilla. Beat until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
- Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
- Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Preheat oven to 350°F (180°C) with convection on.
- Line a baking sheet with parchment paper.
- Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to brown. If baking straight from the fridge, aim for baking closer to 15 minutes. If left out at room temperature for a while, aim for baking closer to 12 minutes. The middle may still seem a bit shiny, but this is fine and will result in a chewier cookie. Bake longer for a crispier cookie. Cool completely before serving.
