My new favorite chocolate chip cookie is the result of some nerdy-baker testing that resulted in a deep, earthy flavor and a perfectly tender-chewy texture. A bit of molasses adds flavor and tenderness, while the real secret to the perfect texture is baking the dough straight from the freezer. So when you've got time, mix up your dough, scoop it, and freeze the single-size portions. Then you can bake off as many (or as few) cookes as you like, straight from the freezer, when the cookie urge comes over you. Be sure to read all the tips in Baking Together #23: Chocolate Chip Cookie Evolution before making the recipe.
Makes about 32 to 36
- 1 3/4 cup (7 7/8 ounces) unbleached all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 12 tablespoons (6 ounces) unsalted butter, softened
- 1 cup (7 ounces) firmly packed dark brown sugar
- 1 tablespoon + 1 1/2 teaspoons (1 ounce) molasses (not blackstrap or dark)
- 2 teaspoons pure vanilla extract
- 1 large egg
- 1 to 1 1/4 cups (6 to 8 ounces) coarsely chopped bittersweet chocolate or chips
- Coarse sea salt, for sprinkling (optional)
Make the dough
1. Whisk the flour, baking powder, baking soda and salt in a medium bowl until well blended.
2. Put the butter, brown sugar, molasses and vanilla in the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using an electric handheld mixer fitted with wire beaters). Beat on medium speed until well blended and lighter in color, about 2 minutes. Add the egg and mix on medium speed until well blended, about 1 minute. Add the flour mixture and mix on low speed until the dough is just barely blended, about 1 minute. Add the chopped chocolate and mix just until blended.
Freeze the dough
1. Using a medium (4 teaspoon or 1 1/2 tablespoon) cookie scooper, scoop the dough and arrange the mounds close together on a plastic wrap-lined large plate or sheet pan. Cover with plastic and freeze until very firm, 3 hours or overnight. Once the dough is frozen, transfer the balls into a container or heavy-duty plastic bag (label it with oven temp and timing) and stow in the freezer for up to 3 months.
Bake the frozen dough
1. Position a rack in the center of the oven and heat the oven to 350°F. When the oven is heated, arrange straight-from-the-freezer dough balls – as many as you like - about 1 1/2 inches apart on a parchment-lined cookie sheet. Sprinkle the tops with a bit of the sea salt, if using. Bake until the cookies are puffed and golden brown around the edges, 12 to 14 minutes. Move the sheet to a rack, tapping it on the rack to settle the dough, and cool for about 5 minutes. Using a spatula, move the cookies to a rack until completely cooled.
