The perfect chocolate cookies

Instructions

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add sugar and butter. Mix on medium-high speed to form a grainy paste, about 4 to 5 minutes, scraping down the sides of the bowl as necessary and beat on medium speed until combined.
2. Add the egg, vanilla, and beat on medium-low speed until just incorporated, about 1 minute. You don't want the sugar granules to start dissolving so don't over-mix.
3. Add the flour, baking soda, salt, chocolate chips, and beat on low speed until just incorporated, about 1 minute, don't over-mix.
4. Using a table spoon or your hands, form approximately 14 equal-sized mounds of dough. Flatten each mound very slightly.
5. Place a 2-3 chocolate pieces on top of each mound of dough by taking chocolate pieces from the underside and adding them on top. Place mounds on a large plate, cover with plastic wrap, and refrigerate for about 30 minutes.
6. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
7. Preheat oven to 150 C, line a baking sheet, spray with cooking spray or butter lightly. Place dough mounds on baking sheet, spaced at least 5 cm apart ( bake 7-8 cookies per sheet).
8. Bake for about 15 to 16 minutes, or until edges have set and tops are just set, even if slightly under-cooked, pale, and glossy in the center; don't over-bake. Cookies firm up as they cool.
9. Allow cookies to cool on baking sheet for about 10 minutes before serving.

• Servings : 14
• Ready in : 60 Minutes
• Course : Dessert and Snacks
• Recipe Type : Biscuits, Breakfast
• Ingredient : All-purpose flour, Baking soda, Butter, Dark chocolate, Eggs, Flour, Salt, Sugar, Vanilla