This recipe makes cookies that taste more buttery than sweet, even though it uses three kinds of sugar.
Make Ahead: The dough can be covered and refrigerated for a day. The cookies are best when eaten within a day. They can be stored in an airtight container for 2 to 3 days.
Servings: 24 cookies
- 8 tablespoons (1 stick) unsalted butter , at room temperature
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 1/2 cups flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
- 1/2 to 1 cup turbinado or coarse sugar, for rolling
Position oven racks in the upper and lower thirds of the oven; preheat to 375 degrees. Line 2 large baking sheets with parchment paper.
Combine the butter, granulated sugar and light brown sugar in the bowl of a stand mixer or hand-held electric mixer. Beat on medium-low speed for 1 minute, then stop to scrape down the sides of the bowl and the beater(s). Beat for 1 minute, then stop to scrape down the sides of the bowl.
Add the vanilla extract and beat for 1 minute, then stop to scrape down the sides of the bowl. Add the egg and beat for 1 minute, then stop to scrape down the sides of the bowl.
Add the flour, salt and baking soda. Beat for 1 minute, then stop to scrape down the sides of the bowl. Beat for 1 minute.
Place the turbinado or coarse sugar in a shallow bowl.
Use a small cookie/ice cream scoop (about 1 1/2 inches in diameter) to scoop 24 equal-size balls of dough, dropping a few of them at a time into the sugar. Gently roll to coat evenly, then place 12 balls on each prepared baking sheet, spaced 1 1/2 inches apart. Discard the remaining rolling sugar.
To ensure chewy middles, do not compress or flatten the balls. Bake for 4 to 5 minutes, then rotate the baking sheets from top to bottom and front to back. Bake for 4 to 5 minutes, until the cookies are just golden on the bottoms. The tops will not have picked up much color.
Transfer the baking sheets to wire racks. When the cookies have cooled, store in an airtight container.
Inspired by a March 1, 2000, chocolate chip cookie recipe found in the New York Times and adapted by a follower of the Food52 blog known as mrslarkin.
Tested by Bonnie S. Benwick.
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