These are the best chocolate chip cookies.
I don’t care that this New York Times cookie recipe has been around for awhile. I love it. It’s fabulous. I had to post it.
I’ve gotta say, this is not your typical chocolate chip cookie recipe.
These babies take cake flour, bread flour, about four cups of chocolate chips, a bunch of butter and then a 36-hour chill time.
And they are totally worth all that.
The (huge) chocolate chip cookies are crispy, chewy and soft-centered.
They’re golden and bumpy, with a tiny pinch of sea salt.
Yummy cookie perfection.
Chocolate Chip Cookies
adapted from Jacques Torres recipe from New York Times
makes about 18 cookies
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 pounds (about 4 cups) bittersweet and/or semi-sweet chocolate disks or chips (I used a combination.)
- Sea salt
In large bowl, sift together the cake flour, bread flour, baking soda, baking powder and salt. Set aside.
In bowl of a stand mixer with paddle attachment, beat butter and sugars until light and fluffy, 5 to 7 minutes. Add eggs one at a time, beating well after each addition, about 2 minutes per egg. Beat in vanilla.
With mixer on low, add flour mixture and beat until almost combined (a few streaks of flour is fine). Fold in chocolate chips/disks until just combined.
Cover with plastic wrap, pressing wrap firmly against top of dough. Wrap top of mixing bowl with another piece of plastic wrap and/or foil. Place bowl in refrigerator and allow to chill for 36 hours. Dough can be stored in refrigerator for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line one cookie sheet with parchment paper.
Scoop out dough (mine broke into little pieces) and form into large balls — like really hefty golf-ball size. Place six balls evenly apart on cookie sheet.
Sprinkle each cookie dough ball lightly with sea salt.
Bake for about 18 minutes, or until light golden brown.
Allow cookies to cool on sheet on wire rack for 10 minutes. Carefully place cookies directly on wire rack and cool completely.