These are my new favourite small batch chocolate chip cookies. They make a dozen big cookies, the perfect size for ice cream sandwiches. The dough is fine as make and bake, but even better if it rests overnight in the fridge. The original recipe by Tara O’Brady is here: https://www.taraobrady.com/recipes-in-full/2019/5/1/tara-obradys-basic-great-chocolate-chip-cookies

The recipe below is for a smaller batch (if you are running low on flour, just have one egg, just need exactly a dozen cookies), so you don’t have to do the math.

Ingredients

• 1/2 cup (112g) salted butter
• 2 cup (210 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 3/4 cups (160 g) packed light brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 6-7 ounces (170-200g) dark, milk or a mix of both kinds of chocolate (which is what I used), chopped
• Flaky sea salt for sprinkling

Method

• In a medium saucepan over the lowest heat possible, melt the butter without boiling, so minimal moisture is lost. Stir regularly, until the butter is almost completely melted. Take off the heat.
• In a bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set aside.
• Pour the melted butter into a large bowl and whisk in the sugars. The mixture may look like it will seize or that it is separating, but it comes together with a few seconds of stirring. Add the egg and vanilla, whisk to combine.
• Using a wooden spoon or silicone spatula, stir in the dry ingredients. Once it is mostly blended, fold the chopped chocolate into the dough until the remaining flour is incorporated, and the dough no longer looks dusty. Bring any stray ingredients up from the bottom of the bowl, but do not over mix.
• If the dough seems warm or glossy or too sticky, refrigerate for 5 minutes. Then roll into balls of dough (this makes a dozen 60-65g balls) and refrigerate until ready to bake.  
• Preheat an oven to 180C/350F. Line a heavy baking sheet with parchment paper.
• Arrange on the prepared pans, leaving a lot of space in between each (I put 6 on a regular baking sheet). Sprinkle with sea salt. Bake until the tops are cracked and lightly golden, yet still soft at the centre, about 10 to 12 minutes, rotating the pan halfway through cooking. Leave the cookies on the sheet pan for 2 minutes, then transfer to a wire rack to cool.