NYT - Perfect Chocolate Chip Cookies

cooking.nytimes.com

Jutymo

½ cup plus 2 tablespoons/140 grams unsalted butter (1 ¼ sticks), softened

Scant ¾ cup/140 grams dark brown sugar

⅔ cup/110 grams superfine sugar

1 large egg

1 ¾ cups plus 2 tablespoons/250 grams all-purpose flour

1 teaspoon baking powder

¾ teaspoon baking soda

¾ teaspoon Maldon sea salt (or kosher salt)

6 ounces/170 grams dark (bittersweet) chocolate, chopped into large chunks

Directions at cooking.nytimes.com

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