Chocolate Chip Cookie
½ cup (110 g) light brown sugar
½ cup plus 1 tablespoon (120 g) sugar
1 large egg
1+¾ cups (220 g) flour
2 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1+¼ sticks (140 g) butter
1 teaspoon vanilla extract
6 oz (170 g)semisweet chocolate chips
Cream butter with sugar until light and fluffy using an electric mixer.
Add the egg and vanilla and mix well.
Add baking soda, baking powder, salt, sifted cocoa powder, and sifted flour and mix well.
Add chocolate chips.
Place the cookie dough in the refrigerator until next day.
Preheat oven to 350 deg F (180 deg C).
Line a baking sheet with parchment paper or a nonstick baking mat.
Drop by rounded large spoonfuls of dough (as big as golf balls) onto the cookie sheet.
Sprinkle lightly with sea salt.
Bake the chocolate chip cookies until light brown but still soft, about 15 to 20 minutes. Always try with a few cookies to check whether the dough is OK.
Allow cookies to cool on baking sheet for a few minutes, then move the cookies to a wire rack.
The best result is obtained if you use chocolate chips made especially for baking. You may also cut chocolate bars into small chips, but these will melt during baking (as on the photo above).
You may add nuts, smarties or chopped white chocolate in addition to the chocolate chips.