Chocolate Cookies

§ PROCEDURE

1. In a large bowl, whisk together 1 egg, 75 g sugar, and 75 g brown sugar until fully combined. Add 114 g room-temperature butter and 1 tsp vanilla extract. Whisk until smooth and uniform. Set aside.
2. In a separate bowl, whisk together 200 g flour, ½ tsp baking soda, ¼ tsp baking powder, and ¼ tsp kosher salt until evenly distributed.
3. Add the dry ingredients to the wet bowl. Mix until just combined — do not overmix.
4. Add 170 g chocolate chips and fold in with a spatula until evenly distributed through the dough.
5. Portion the dough into balls using about 2 tbsp of dough each (3 tbsp for larger cookies). To bake immediately, proceed to step 7. To bake from frozen, place the balls on a baking sheet, cover with plastic wrap, and freeze — they keep for up to 3 months.
6. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
7. Arrange the dough balls on the prepared sheet, leaving at least 1 inch of space between each. Bake for 10–12 minutes (or 12–15 minutes if baking from frozen), until the edges just begin to turn golden brown. The centers will look underbaked — that is correct.
8. Let the cookies cool on the baking sheet for 3–5 minutes before transferring to a cooling rack. They come out of the oven very soft and will break if moved too soon.

§ OBSERVED RESULT

The edges set to pale gold while the centers remain visibly underbaked at the 10-minute mark. This is intentional — the residual heat of the baking sheet completes the process during the mandatory cooling period. Earth specimens struggle to observe this waiting period. Structural failures were recorded. The specimens consumed the evidence.