Perfect Chocolate Chunk Cookies

Perfect Chocolate Chunk Cookies
I don’t throw that word around lightly- especially where chocolate chip cookies are concerned. See, I love me a good chewy chocolate chip cookie. And in the 4 years that I’ve been cooking, and the 26 years my mama has been cooking, chocolate chip cookies have evaded us. I had given up- making burnt, crispy chocolate chip cookies was just in my genetic material. I was reducing to store-bought cookies. Until I found this recipe, deep, deep in the recesses of Pinterest*. And they were chewy. Oh my god, they were chewy.
*Recipe adapted from Buzzfeed Tasty
1/2 cup salted butter
1/2 cup light brown sugar
1/2 cup sugar
1/2 teaspoon baking powder
1 teaspoon salt
1 egg
1 1/4 cups all purpose flour
10 oz dark chocolate chunks
Start by melting the butter and whisking it into the sugar. I know softened butter is usually used for baking, but we’re melting it here. Be careful to just heat it until it’s melted- if it gets too hot, it’ll separate. And do it in the microwave- on the stove, it turns to brown butter in a second. These instructions are way more meticulous than my usual method of baking, but I need to emphasize how *important* this is to me. This isn’t about cookies anymore, this is about pride. But it’s still mostly about cookies.
Crack in the egg, and whisk that in too. Usually, I’d just use a wooden spoon for the whole shebang, but I’m following the cookie gospel to the letter here. I’m desperate for good cookies!
Pour in the flour, baking powder, and salt, and with a SILICONE SPATULA (never, ever, ever use a whisk for a dough!), beat it in until it’s just barely combined. If you beat it too much, the gluten in the flour will get activated, and cause the cookies to become tough, and I really don’t think my heart can take that.
Mix in the chocolate chunks, cover the bowl, and chill it for 4-24 hours. This will help. Somehow. Not quite clear on how, but it will.
When you’re ready to bake them, preheat the oven to 350 F, and scoop the cookies onto a baking sheet. Don’t put them directly onto a pan, or the bottoms will burn.
 Bake them for 17 minutes, and remove them as soon as they’re done, to a cooling rack.
Let them cool for at least 30 minutes (you can also microwave them if you want them to be gooey), and finally, finally, after all these years, enjoy a delicious, soft, homemade chocolate chip cookie!c

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