Have you typed in “the best chocolate chip cookies” into Pinterest? I have a numerous of times. I’ve baked over 20 different chocolate chip cookie recipes from magazines, cook books, blogs, and Pinterest. They have all been alright, but nothing mouthwatering. The recipes I’ve tried have usually been too flat, too chewy, too hard, not sweet, etc. A couple days ago, I finally found THE BEST RECIPE OUT THERE (and that’s an understatement). Apparently it’s a popular recipe loved by most people.
If you can make a good chocolate chip cookie, you’ll be just fine in life.
So which one is it? The famous NYT CHOCOLATE CHIP COOKIE by Jacques Torres
I baked these the other night for the maintenance men who helped Sealy and I out at midnight. In fact, I am making another batch tonight for a friend’s birthday. This recipe is so good, that I want everyone I know to try them!
RECIPE FROM THE NYTIMES
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) 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
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
- Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.