Next-Level Chocolate Chip Cookies

MAKES 2 DOZEN 3-INCH COOKIES

This cookie represents everything I love about baking with natural sugars. It’s a comfort food classic with a major boost in the taste and texture department, a great depth of molasses flavor from the dark muscovado sugar, and a sweet crunch throughout from coarse turbinado. I use whole wheat pastry flour because I find its nuttiness is a perfect fit here, but you could also use all-purpose or a half-and-half mix of both.

1⅔ cup (7 ounces/200 grams) whole wheat pastry flour, spooned and leveled

½ teaspoon fine sea salt

½ teaspoon baking soda

¼ teaspoon baking powder

½ cup (1 stick/4 ounces/113 grams) unsalted butter, at room temperature

⅔ cup (5¼ ounces/148 grams) firmly packed dark muscovado sugar

½ cup (3½ ounces/100 grams) turbinado sugar

2 teaspoons pure vanilla extract

1 large egg, at room temperature

1 generous cup (7 ounces/200 grams) bittersweet chocolate chips (60% to 70% cacao)

1. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.

2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter, sugars, and vanilla extract on medium-high speed for 5 full minutes, or until lightened in texture and color. Add the egg and beat 1 minute more. Reduce the speed to low and stir in the dry ingredients. Stir in the chocolate chips. Cover the bowl and chill the dough in the refrigerator for at least 1 hour or up to overnight.

3. When you’re ready to bake, position the racks in the upper and lower thirds of the oven and preheat the oven to 350˚F. Line 2 baking sheets with parchment paper.

4. Using a small ice cream scoop or 2 spoons, shape the dough into balls (2 tablespoons each) and arrange on the prepared baking sheets. Bake until the cookies are set enough on their perimeters so that you can lift the very edges with a fingertip, but still soft in the centers, 12 to 14 minutes—do not overbake. Let the cookies cool completely on the baking sheets.