Step 1
Preheat oven to 350°F (177°). Line two baking sheets with parchment paper.
Step 2
In a large bowl, whisk together the flour, salt, baking soda, and baking powder until thoroughly mixed. Add 1½ cups (255 grams) of the chocolate to the dry ingredients and toss to combine evenly.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, the Redpath® Golden Yellow Sugar, and the Redpath® Granulated Sugar until pale in colour and fluffy; 3 minutes.
Step 4
Add in the egg and vanilla extract. Beat until thoroughly combined with the butter mixture.
Step 5
Scrape down the sides of the bowl with a large rubber spatula. Add the dry ingredients and mix on low speed until it forms a dough; do not overmix.
Step 6
With a small trigger-style scoop or a tablespoon, portion out the dough and roll into 1-inch balls.
Step 7
Arrange cookies on the prepared baking sheets spaced about 2 inches apart. Gently press the tops of the cookies with a drinking glass or the palm of your hand. Press the remaining chocolate chips/chunks into the tops of the dough.
Step 8
Place into preheated oven and bake until the edges are pale golden; 10 to 12 minutes.
Step 9
Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire cooling rack to cool completely.
Step 10
Store completely cooled cookies in an airtight container for up to 5 days at room temperature (see Chef’s Tips).
*If desired, replace the dark chocolate chips with chopped dark chocolate bars. The varying-sized chunks will give the cookies visual and textural appeal.
*If desired, roughly chop chocolate chips to create pockets of chocolate and different textures in the cookies.
*A mixture of different chocolates can be used (dark/bittersweet, semi-sweet, milk, or white chocolate); note that the heavy use of milk or white chocolate will make the cookies much sweeter.
*Because these cookies require no chilling time, use cooler-than-room-temperature ingredients. If working in a warm kitchen, and the cookies are looking greasy or “sweaty,” put the dough in the fridge to chill for about 5 to 10 minutes, as the cookies may risk turning out thinner than desired.
*For extended storage, immediately freeze the portion of completely cooled cookies that you plan to save. Place cookies in a single layer on a parchment-lined baking sheet and place in the freezer; 1 hour. Place frozen cookies in an airtight container, layered between parchment or wax paper, or into freezer-safe bags, for up to a month.
*To save raw dough: portion, roll, and lightly flatten the balls and place them in a single layer on a parchment-lined baking sheet. Place into freezer; 1 hour or until dough is completely frozen solid. Place into an airtight container layered between parchment or wax paper or into freezer-safe bags in a single layer, removing any air. Label and date containers. Raw dough can be stored frozen for up to 3 months.
*If making the dough in advance and storing in the fridge or freezer, ensure unbaked cookies are room temperature before placing cookies into a preheated oven. For frozen dough, thaw overnight in the fridge before allowing to come to room temperature on the counter.
*Redpath® Dark Brown Sugar can be substituted for the Redpath® Golden Yellow Sugar. Note that the resulting cookies will have a slightly stronger undertone of caramel flavour, and the dough may be darker.
