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Perfect Chocolate Chip Cookie

  • Author: Meagan


These are perfect not only because they’re awesome…but because they cook up the best from the fridge or freezer, and therefore you can always have them on hand.  From the New York Times – enjoy!



140 g EACH softened butter AND dark brown sugar

110 g superfine (berry) sugar

1 egg

250 g flour AND 1 t. baking powder

3/4 t. EACH baking soda AND Maldon sea salt (or kosher salt)

200 g good dark chocolate, chopped


Using your electric mixer, cream together the butter and both sugars for a couple of minutes until well blended, but not yet fluffy.  Scrape down the bowl, add the egg and beat again until well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda and salt, then slowly mix all of the dry ingredients into the butter mix on low speed.  Scrape down the bowl, add the chopped chocolate and fold it in using a sturdy spatula until it’s evenly distributed.

Immediately scoop out 1/4-cup portions (I measured 15, 62 gram balls), roll into balls, place on a tray or plate and cover tightly before putting into the fridge for at least 12 hours.  Here’s where I chose to freeze half of them.

When you’re ready to bake, preheat the oven to 350 and line a large baking sheet with parchment.  Place the dough balls about 2 inches apart, fitting on as many as you’d like.  Bake for about 13 minutes (15 minutes if from frozen), until the cookies are puffed and lightly golden at the edges.  The middles should still look a little gooey.

Leave the cookies to cool completely on the baking sheet – they will firm up and set beautifully…and of course, chocolate chip are always tastiest warm!



From Meagan's Kitchen

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