Many moons ago I made this Jacques Torres Chocolate Chip Cookie Recipe that I had seen so many bloggers and articles raving about. It was consistently called the “best chocolate chip cookies you’ll ever have”. I mean, that is a serious thing to say, but it is true, so I felt it was my duty to share these again with you.
Since that post a year and a half ago (woah, let’s not talk about that), I have made this recipe more times than I can count. If we’re being honest, at least once a month and I’m not sick of them.
One of the great things about the recipe is that it makes a lot of dough. For the best results, you’re supposed to let the dough sit in the fridge for at least 24 hours to let the flavors meld. Truthfully speaking, you can bake them straight out of the mixer and they’re pretty darn tasty, but I really shouldn’t tell you this because there definitely is a flavor difference in those 24 hours.
Typically, I will bake a dozen right away, because honestly who can wait? Then I let the rest hang out in the fridge or freezer until Iget a text from my mother saying she’s run out of her secret frozen stock of this cookie dough, and off they go.
The key to the perfect chocolate chip cookies…here it goes…is not using chocolate chips.
Oh, and that sea salt….mmm salt.
To get the gooey, melty, smooth chocolate inside your cookies, you must use a bar of chocolate. Chocolate chips have stabilizers in it that are there to keep it’s perfect little chip shape. So they may be good for some cookies, but if you want a cookie like the one below…buy a big Pound Plus bar of chocolate from Trader Joe’s and get to chopping.
Updated: THE Chocolate Chip Cookie Recipe
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
- 1 1/4 cups light brown sugar, packed
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/3 pounds dark chocolate, cut into chunks (The best deal is to go to Trader Joe’s and get the Pound Plus bar. It’s about $5 and great chocolate!)
- sea salt or fleur de sel
- In a medium bowl, stir together the cake flour, bread flour, baking soda, baking powder, and salt.
- In the bowl of your mixer, cream together your butter and sugars until light and fluffy, about 3-5 minutes. Add in the eggs, one at a time, until combined, scraping down the bowl as needed. Add in the vanilla and mix.
- Gradually add in the dry ingredients, until just moistened. Fold in your chocolate until evenly added throughout the dough.
- EITHER Press plastic wrap against the dough, making sure it is completely covered, OR scoop into balls. Refrigerate over night (DONT SKIP THIS!) (preferably for at least 24 hours, or as long as 72 hours)
- When you are ready to bake, bring the dough to room temperature so that you can scoop it out, and preheat your oven to 350º F. Line baking sheets with silpats or parchment paper. Scoop your dough out onto the sheets (I use a medium sized ice cream scoop. It is inbetween a melon baller and a regular ice cream scoop.) Do not press the dough down. Bake 10-12 minutes for smaller cookies, or 18-20 minutes for larger cookies. (Mine took about 11-13 minutes). As soon as cookies come out of the oven, sprinkle with sea salt or fleur de sel.
- Allow the cookies to cool slightly on your baking sheet, then move them to another surface to cool completely.
Recipe from the NY Times by Chef Jacques Torres
Printed with love from Thursday Night Baking