Few things are better than a freshly baked warm chocolate chip cookie that comes fresh out of the oven. This recipe, for the best chocolate chip cookie, was originally published by Jaques Torres in the New York Times. The unique key to this recipe is that you refrigerate the cookie dough for a minimum of 24 hours before you bake the cookies. The New York Times suggests that allowing the best chocolate chip cookie makes the cookie dough have the perfect level of moisture to make the perfect cookie. I feel like I have tried many chocolate chip cookies in my lifetime and I can honestly say, these are the best chocolate chip cookies …. ever.
First off, this recipe is not my recipe, this was a cookie recipe that was found in the New York Times, Jacques Torres and David Leite both had their hand in this recipe. With that being said, this recipe for chocolate chip cookies is so good, you can’t miss this one. Seriously.
What Makes this Recipe so Great?
You are going to change this recipe in a couple of ways, toss out the chocolate chips, and use real chocolate. I like the chocolate at Trader Joes in the big bars. You are also going to need some patience, this dough needs to be refrigerated for 24 hours. Why? There is a transformation of the flour over this time. The texture of the cookie changes in a very good way. These cookies are dense, crisp, and chewy all at once. You will also sprinkle some salt over the cookies when they are done. This brings out the chocolate, and the sweetness. I know it sounds weird, but oh man, does it work.
I hope you try this recipe, and you find that it is the Best Chocolate Chip Cookie Recipe ever too.
The Best Chocolate Chip Cookie Recipe Ever
Hands down, this is the best chocolate chip cookies you will ever try.
- 2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
- 1 2/3 cups bread flour 8 1/2 ounces bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teapoons coarse salt
- 1 1/4 cups unsalted butter
- 1 1/4 cups light brown sugar 10 ounces
- 1 cup plus 2 tablespoons granulated sugar 8 ounces
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
- sea salt
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
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.
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 a 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 I hope you will find that these are the best chocolate chip cookies, I have had several batches of these, I really find for me, these are the best chocolate chip cookies ever.