The 50/50 cookie

This recipe comes to you from the esteemed pastry chef and chocolate connoisseur Jacques Torres via The Tender Crumb. The New York Times calls it the best cookie recipe ever. I personally call it the 50/50 cookie because it has a chocolate to cookie ratio of 1:1. Let me say that again. For every one part cookie there is one part chocolate. Yuh-huh. It's awesome. And because you refrigerate the dough, it comes out beautifully ribboned on top. It ain't no  Katharine Canfield Cookie (sorry, Jacques), but it's pretty damn close. And I'm loving the coarsely chopped chocolate, too. It makes the chocolate very well dispersed so you get a lot in every bite! 

Makes 24 1-ounce cookies

For the cookies:

1 stick unsalted butter, at room temp

1/2 cup minus 1 tablespoon granulated sugar

1/2 cup plus 1 tablespoon packed light brown sugar

1 egg
1 cup pastry flour
1/2 cup bread flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pure vanilla extract
12 ounces whole (or 1 3/4 cups chopped) bittersweet chocolate, coarsely chopped

In a large bowl, cream butter and the two sugars on medium speed using an electric mixer. Then, beat in the egg. Next, pour in the flours, salt, powder, soda, and vanilla and beat until dough comes together. Using a spoon or spatula, fold in the chocolate until well blended. Refrigerate the dough for at least 12 hours to let the dough set.

Dough! Dough! Dough!

Preheat oven to 350°F. Using a 1 ounce scoop, scoop the dough into balls and lay out on an un-greased cookie sheet. Bake for about 15 minutes, until the cookies are golden brown and still a little gooey. 

It's up to you if you want to eat it out of the oven (like me) or let it cool on an oven rack (like... wait let's be serious who gives up the chance for warm cookies?).

Recipe adapted from The Tender Crumb.