Cookies
If you're looking for a dessert that's relatively easy to make, can be done in batches (maybe some this morning, some later today), and can be shared with several friends and family members, cookies just might fit the bill perfectly. Check out these six cookie recipes to see which ones are you favorites. Could it be the Perfect Chocolate Chip Cookies? Maybe the DoubleTree Signature Cookie? No matter, you're bound to find something here to like. Enjoy!
STRAWBERRY MAPLE OAT COOKIES
This is from Crofter’s Organic, and was featured in the December 2018 issue of Taste For Life, which I’d picked up at one of my favorite places, Rollin’ Oats in St. Petersburg, Florida. If you’re ever in St. Pete (especially if you live nearby), check it out!
Anyway, the recipe begins, “This recipe is far from your grandma’s oatmeal cookie. These cookies are the epitome of summer - chewy oatmeal goodness bursting with juicy strawberry flavor all thanks to our strawberry premium fruit spread. Count us in. This flavor combination is one for the books and will take your cookie game to the next level. Not to mention, they’re healthier than your average cookie but shhh no one needs to know. That’s because they taste great. Give them a try and see for yourself! Yum!”
Serves 6 - 8; Prep Time: 10 minutes; Cook Time: 15 minutes.
Check them out online at https://croftersorganic.com/recipe/strawberry-maple-oat-cookies/.
Ingredients
1 cup rolled oats
3/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon Himalayan salt
1 teaspoon Ceylon cinnamon
1/2 teaspoon cardamom powder
1/2 cup coarsely ground walnuts
1 egg
2 tablespoons coconut oil melted and cooled
1 teaspoon vanilla extract
1/2 cup maple syrup
1 cup Crofter’s Organic Strawberry Premium Fruit Spread
Directions
In a bowl, mix the dry ingredients - flour, oats, baking powder, and salt. Add spices and walnuts. Mix all together until combined.
In a separate bowl whisk the egg, coconut oil, vanilla, and maple syrup. Mix well with a whisk until well combined.
Add the dry ingredients to the wet mixture and mix. Finally, stir in the diced strawberries. Mix gently with a spoon. Let the mixture sit for few minutes.
Preheat oven to 356F (180C). Line a large baking sheet with parchment paper.
With a scoop or spoon, scoop the dough, and place it on the baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough with the spoon.
Bake 12-15 minutes until the edges of the cookies begin to brown.
Remove cookies from the oven, and let them cool for few minutes on a baking sheet. Then transfer cookies to a wire rack to cool completely.
PERFECT BLACK AND WHITE COOKIES
This is from Melissa Clark at The New York Times cooking e-newsletter. Melissa wrote, “Tender, moist and scented with vanilla, almond and lemon, these classic confections popular all over the Midwest and the state of New York are more cake than cookie, with a fine crumb and velvet texture from the sour cream in the batter. Even better, they are glazed with both vanilla and chocolate, so you don’t have to pick favorites. These are best eaten within 24 hours of baking, when the cake is at its softest and the glaze at its snappiest. But if you store them in an airtight container at room temperature, they’ll be good for a few days longer.”
Yield: 12 to 14 cookies; Time: 1 hour, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1020254-perfect-black-and-white-cookies.
Ingredients
For the Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
1/3 cup sour cream or whole-milk yogurt
1/3 cup whole milk
2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
1/4 teaspoon almond extract
1/2 cup unsalted butter (1 stick), at room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 large eggs, at room temperature
For the Glaze:
2-1/2 cups confectioners’ sugar
Boiling water, as needed
1-1/2 tablespoons light corn syrup
1 teaspoon vanilla extract
Pinch of fine sea salt
2-1/2 ounces unsweetened chocolate, melted and cooled
2-1/2 tablespoons unsweetened Dutch-process cocoa powder
Preparation
Heat oven to 375 degrees. Arrange racks in top and bottom thirds, and line two rimmed baking sheets with parchment paper.
In a large bowl, whisk together flour, baking powder, sea salt and baking soda. In a medium bowl, whisk together sour cream, milk, vanilla, lemon zest and almond extract.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined, scraping the sides of the bowl as necessary.
Reduce speed to low and beat in 1/3 of the flour mixture, then 1/3 of the sour cream mixture. Repeat until both mixtures are incorporated, scraping sides of bowl as necessary. (Mixture will be the consistency of thick poundcake batter.)
Dollop heaping 1/4-cup scoops of batter onto prepared baking sheets, spacing them 2 inches apart. (You should have 12 to 14 cookies.) Bake for 6 minutes. Rotate the baking sheets. Continue to bake until the cookies have firmed up and spring back when lightly pressed in the center, 6 to 9 minutes. (They’ll brown only on the bottoms.) Take care not to overbake, or they will dry out.
Transfer baking sheets to wire racks and let cool for 15 minutes, then transfer cookies directly to racks to cool completely.
While the cookies cool, make the glaze: Place the confectioners’ sugar in a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. (Too thick is preferable to too thin.) Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with the back of the spoon. Place on wire rack to set. You will have vanilla frosting left over.
Whisk melted chocolate into vanilla frosting, then whisk in cocoa and enough room temperature water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least 1 to 2 hours before serving.
RAISIN OATMEAL COOKIES
This is from the infamous long-since-forgotten emailing list, though it looks like it was from a diabetic list.
Yield: 2-1/2 dozen cookies (1 per serving)
Ingredients
6 tablespoons margarine, softened
1/4 cup fat-free sour cream
1 egg
1 teaspoon vanilla
1 cup packed light brown sugar
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup raisins for baking
Directions
Mix margarine, sour cream, egg, and vanilla in large bowl; mix in brown sugar. Mix in combined oats, flour, baking soda, baking powder, and cinnamon. Mix in raisins.
Drop dough onto greased cookie sheets, using 2 tablespoons for each cookie. Bake at 350 degrees F. until browned, 12 to 15 minutes. Cool on wire racks.
Nutritional Information Per Serving (1 cookie): Calories: 90, Fat: 2.7 g, Cholesterol: 7.1 mg, Sodium: 57 mg, Protein: 1.5 g, Carbohydrate: 15.3 g
Diabetic Exchanges: 1 Bread/Starch, 1/2 Fat
DOUBLETREE SIGNATURE COOKIE
This came from the DoubleTree by Hilton's newsroom. The recipe begins, "For the first time ever, DoubleTree by Hilton is sharing the official bake-at-home recipe for the brand’s beloved and delicious chocolate chip cookie, so at-home bakers can create the warm and comforting treat in their own kitchens." Makes 26 cookies
To view this online, go to https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm.
Ingredients
1/2 pound butter, softened (2 sticks)
3/4 cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1-1/4 teaspoons vanilla extract
1/4 teaspoon freshly squeezed lemon juice
2-1/4 cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2-2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1-3/4 cups chopped walnuts
Directions
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
OATMEAL CHERRY APPLESAUCE COOKIES
This is from Eden Foods, and is very yummy. Prep Time: 10 minutes; Cook Time: 15 minutes; Serves: 18
To view this online, click here.
Ingredients
2 cups Eden Oat Flakes
3/4 cup organic whole wheat pastry flour
3/4 cup organic whole wheat flour
3 tsp non-aluminum baking powder
3/4 tsp cinnamon, ground
1/2 tsp Eden Sea Salt
1/2 cup Eden Dried Cherries, coarsely chopped
3/4 cup walnuts, chopped
1/2 cup Eden Safflower Oil
1/2 cup Eden Apple Cherry Sauce
1/4 cup organic maple syrup
2 Tbsp Eden Barley Malt Syrup
1 tsp pure vanilla extract
Directions
Preheat oven to 400° F. Oil two large baking sheets.
Mix dry ingredients in a bowl. In a separate bowl, mix together wet ingredients. Combine wet and dry ingredients.
Drop batter by heaping tablespoons, about two inches apart, on baking sheets. Press each cookie with moistened fingers or spoon to flatten. Bake for 15 minutes or until golden brown on the bottom. Transfer cookies to a cooling rack.
Delicious with a cold glass of Vanilla Edensoy!
Nutritional Information: Per serving - 143 calories, 8 g fat (47% calories from fat), 3 g protein, 18 g carbohydrate, 2 g fiber, 0 mg cholesterol, 101 mg sodium
PERFECT CHOCOLATE CHIP COOKIES
This is from Ravneet Gill and adapted by Charlotte Druckman at The New York Times cooking e-newsletter. Charlotte wrote, "What makes these cookies truly 'perfect' isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don’t think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you’ll get a nice plump, domed cookie instead of a sad flat one. Don’t go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don’t have Maldon salt, another flaky salt or even kosher salt will do."
Time: 30 minutes, plus 12 hours' chilling; Yield: 14 cookies
This was featured in "A ‘Perfect’ Chocolate Chip Cookie, and the Chef Who Created It", and can be viewed online at https://cooking.nytimes.com/recipes/1021435-perfect-chocolate-chip-cookies.
Note: The article that this recipe was in ("A 'Perfect' Chocolate…, link above) is well worth the read. Check it out!
Ingredients
1/2 cup plus 2 tablespoons unsalted butter (1-1/4 sticks), softened
Scant 3/4 cup dark brown sugar
2/3 cup superfine sugar
1 large egg
1-3/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon Maldon sea salt (or kosher salt)
6 ounces dark (bittersweet) chocolate, chopped into large chunks
Preparation
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, 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, heat the oven to 350 degrees.
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.)
STRAWBERRY MAPLE OAT COOKIES
This is from Crofter’s Organic, and was featured in the December 2018 issue of Taste For Life, which I’d picked up at one of my favorite places, Rollin’ Oats in St. Petersburg, Florida. If you’re ever in St. Pete (especially if you live nearby), check it out!
Anyway, the recipe begins, “This recipe is far from your grandma’s oatmeal cookie. These cookies are the epitome of summer - chewy oatmeal goodness bursting with juicy strawberry flavor all thanks to our strawberry premium fruit spread. Count us in. This flavor combination is one for the books and will take your cookie game to the next level. Not to mention, they’re healthier than your average cookie but shhh no one needs to know. That’s because they taste great. Give them a try and see for yourself! Yum!”
Serves 6 - 8; Prep Time: 10 minutes; Cook Time: 15 minutes.
Check them out online at https://croftersorganic.com/recipe/strawberry-maple-oat-cookies/.
Ingredients
1 cup rolled oats
3/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon Himalayan salt
1 teaspoon Ceylon cinnamon
1/2 teaspoon cardamom powder
1/2 cup coarsely ground walnuts
1 egg
2 tablespoons coconut oil melted and cooled
1 teaspoon vanilla extract
1/2 cup maple syrup
1 cup Crofter’s Organic Strawberry Premium Fruit Spread
Directions
In a bowl, mix the dry ingredients - flour, oats, baking powder, and salt. Add spices and walnuts. Mix all together until combined.
In a separate bowl whisk the egg, coconut oil, vanilla, and maple syrup. Mix well with a whisk until well combined.
Add the dry ingredients to the wet mixture and mix. Finally, stir in the diced strawberries. Mix gently with a spoon. Let the mixture sit for few minutes.
Preheat oven to 356F (180C). Line a large baking sheet with parchment paper.
With a scoop or spoon, scoop the dough, and place it on the baking sheet. Arrange the cookies 2-inches apart. Slightly flatten the dough with the spoon.
Bake 12-15 minutes until the edges of the cookies begin to brown.
Remove cookies from the oven, and let them cool for few minutes on a baking sheet. Then transfer cookies to a wire rack to cool completely.
PERFECT BLACK AND WHITE COOKIES
This is from Melissa Clark at The New York Times cooking e-newsletter. Melissa wrote, “Tender, moist and scented with vanilla, almond and lemon, these classic confections popular all over the Midwest and the state of New York are more cake than cookie, with a fine crumb and velvet texture from the sour cream in the batter. Even better, they are glazed with both vanilla and chocolate, so you don’t have to pick favorites. These are best eaten within 24 hours of baking, when the cake is at its softest and the glaze at its snappiest. But if you store them in an airtight container at room temperature, they’ll be good for a few days longer.”
Yield: 12 to 14 cookies; Time: 1 hour, plus cooling
To view this online, go to https://cooking.nytimes.com/recipes/1020254-perfect-black-and-white-cookies.
Ingredients
For the Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
1/3 cup sour cream or whole-milk yogurt
1/3 cup whole milk
2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
1/4 teaspoon almond extract
1/2 cup unsalted butter (1 stick), at room temperature
3/4 cup plus 2 tablespoons granulated sugar
2 large eggs, at room temperature
For the Glaze:
2-1/2 cups confectioners’ sugar
Boiling water, as needed
1-1/2 tablespoons light corn syrup
1 teaspoon vanilla extract
Pinch of fine sea salt
2-1/2 ounces unsweetened chocolate, melted and cooled
2-1/2 tablespoons unsweetened Dutch-process cocoa powder
Preparation
Heat oven to 375 degrees. Arrange racks in top and bottom thirds, and line two rimmed baking sheets with parchment paper.
In a large bowl, whisk together flour, baking powder, sea salt and baking soda. In a medium bowl, whisk together sour cream, milk, vanilla, lemon zest and almond extract.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined, scraping the sides of the bowl as necessary.
Reduce speed to low and beat in 1/3 of the flour mixture, then 1/3 of the sour cream mixture. Repeat until both mixtures are incorporated, scraping sides of bowl as necessary. (Mixture will be the consistency of thick poundcake batter.)
Dollop heaping 1/4-cup scoops of batter onto prepared baking sheets, spacing them 2 inches apart. (You should have 12 to 14 cookies.) Bake for 6 minutes. Rotate the baking sheets. Continue to bake until the cookies have firmed up and spring back when lightly pressed in the center, 6 to 9 minutes. (They’ll brown only on the bottoms.) Take care not to overbake, or they will dry out.
Transfer baking sheets to wire racks and let cool for 15 minutes, then transfer cookies directly to racks to cool completely.
While the cookies cool, make the glaze: Place the confectioners’ sugar in a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. (Too thick is preferable to too thin.) Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with the back of the spoon. Place on wire rack to set. You will have vanilla frosting left over.
Whisk melted chocolate into vanilla frosting, then whisk in cocoa and enough room temperature water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least 1 to 2 hours before serving.
RAISIN OATMEAL COOKIES
This is from the infamous long-since-forgotten emailing list, though it looks like it was from a diabetic list.
Yield: 2-1/2 dozen cookies (1 per serving)
Ingredients
6 tablespoons margarine, softened
1/4 cup fat-free sour cream
1 egg
1 teaspoon vanilla
1 cup packed light brown sugar
1-1/2 cups quick-cooking oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup raisins for baking
Directions
Mix margarine, sour cream, egg, and vanilla in large bowl; mix in brown sugar. Mix in combined oats, flour, baking soda, baking powder, and cinnamon. Mix in raisins.
Drop dough onto greased cookie sheets, using 2 tablespoons for each cookie. Bake at 350 degrees F. until browned, 12 to 15 minutes. Cool on wire racks.
Nutritional Information Per Serving (1 cookie): Calories: 90, Fat: 2.7 g, Cholesterol: 7.1 mg, Sodium: 57 mg, Protein: 1.5 g, Carbohydrate: 15.3 g
Diabetic Exchanges: 1 Bread/Starch, 1/2 Fat
DOUBLETREE SIGNATURE COOKIE
This came from the DoubleTree by Hilton's newsroom. The recipe begins, "For the first time ever, DoubleTree by Hilton is sharing the official bake-at-home recipe for the brand’s beloved and delicious chocolate chip cookie, so at-home bakers can create the warm and comforting treat in their own kitchens." Makes 26 cookies
To view this online, go to https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm.
Ingredients
1/2 pound butter, softened (2 sticks)
3/4 cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1-1/4 teaspoons vanilla extract
1/4 teaspoon freshly squeezed lemon juice
2-1/4 cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2-2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1-3/4 cups chopped walnuts
Directions
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
OATMEAL CHERRY APPLESAUCE COOKIES
This is from Eden Foods, and is very yummy. Prep Time: 10 minutes; Cook Time: 15 minutes; Serves: 18
To view this online, click here.
Ingredients
2 cups Eden Oat Flakes
3/4 cup organic whole wheat pastry flour
3/4 cup organic whole wheat flour
3 tsp non-aluminum baking powder
3/4 tsp cinnamon, ground
1/2 tsp Eden Sea Salt
1/2 cup Eden Dried Cherries, coarsely chopped
3/4 cup walnuts, chopped
1/2 cup Eden Safflower Oil
1/2 cup Eden Apple Cherry Sauce
1/4 cup organic maple syrup
2 Tbsp Eden Barley Malt Syrup
1 tsp pure vanilla extract
Directions
Preheat oven to 400° F. Oil two large baking sheets.
Mix dry ingredients in a bowl. In a separate bowl, mix together wet ingredients. Combine wet and dry ingredients.
Drop batter by heaping tablespoons, about two inches apart, on baking sheets. Press each cookie with moistened fingers or spoon to flatten. Bake for 15 minutes or until golden brown on the bottom. Transfer cookies to a cooling rack.
Delicious with a cold glass of Vanilla Edensoy!
Nutritional Information: Per serving - 143 calories, 8 g fat (47% calories from fat), 3 g protein, 18 g carbohydrate, 2 g fiber, 0 mg cholesterol, 101 mg sodium
PERFECT CHOCOLATE CHIP COOKIES
This is from Ravneet Gill and adapted by Charlotte Druckman at The New York Times cooking e-newsletter. Charlotte wrote, "What makes these cookies truly 'perfect' isn’t anything radical; it’s simply an attention to detail. The pastry chef Ravneet Gill was meticulous in developing her recipe, and all of her instructions exist for a reason. When she tells you to chill your dough overnight, don’t think you can skip over that. (If you do, your cookies will spread.) When she instructs you to roll the dough into balls before transferring them to the fridge to rest, do as she says, and you’ll get a nice plump, domed cookie instead of a sad flat one. Don’t go swapping in milk chocolate for dark, and chop the chocolate into large chunks for those dramatic, dense puddles of goo. One allowance: If you don’t have Maldon salt, another flaky salt or even kosher salt will do."
Time: 30 minutes, plus 12 hours' chilling; Yield: 14 cookies
This was featured in "A ‘Perfect’ Chocolate Chip Cookie, and the Chef Who Created It", and can be viewed online at https://cooking.nytimes.com/recipes/1021435-perfect-chocolate-chip-cookies.
Note: The article that this recipe was in ("A 'Perfect' Chocolate…, link above) is well worth the read. Check it out!
Ingredients
1/2 cup plus 2 tablespoons unsalted butter (1-1/4 sticks), softened
Scant 3/4 cup dark brown sugar
2/3 cup superfine sugar
1 large egg
1-3/4 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon Maldon sea salt (or kosher salt)
6 ounces dark (bittersweet) chocolate, chopped into large chunks
Preparation
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, 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, heat the oven to 350 degrees.
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.)
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