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
Ingredients
- 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
Instructions
- 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.
KyBabz
Today I will be baking my second batch of these cooies in a week. I personally think they are the best chocolate chip cookie I have EVER made. Better than store bought and even better than the $2 cookies at the mall by a L O N G shot !!! I refrigerated my dough for 24 hours and they came out perfect. My only suggestion would be not to eat them right out the oven because you will end up with none to share!!!
Stephanie Manley
I am glad you enjoyed these. I think they are some of the best cookies around.
CherylH
Oh, forgot to agree that yes, these are quite possibly the best cookies…ever! Thanks for the great web site and recipes.
Stephanie Manley
Thank you, they are great chocolate chip cookies.
CherylH
Hi! So sorry if I’m raining on anyone’s parade, but I feel it’s important to give credit where credit is due. In this case, that means mentioning that this is not, in fact, Jacque Torres’ “secret” cookie recipe (which is also wonderful, btw, but different in many factors). This is actually David Leite’s recipe, which first appeared in the New York Times under the following title, “Perfection? Hint: It’s Warm and Has a Secret – By DAVID LEITE July 9, 2008.” Hope that helps with any further confusion of the two. Torres’ recipe, btw, can be fround on Martha Stewart’s website. 😀
Anonymous
I appreciate your pointing out the recipe. This was the source that I used. I had assumed the New York Times was correct. http://www.nytimes.com/2008/07/09/dining/091crex.html
Stephanie
I actually spoke to David Leite about this, and he mentioned he only made a minor change or two to this recipe in the preparation steps.
Sonniblake
these are good. I didnt try the refrigeration ones yet, make some right after mixing.
Sugar Lover <3
This is almost the exact recipe for The Infamous Jacques Torres Chocolate Chip Cookies. I love this recipe!
http://www.stumbleupon.com/su/2JuECi
Sugar Lover <3
This is almost the exact recipe for The Infamous Jacques Torres Chocolate Chip Cookies. I love this recipe!
http://www.stumbleupon.com/su/2JuECi
Sugar Lover <3
Oh they are! Didn’t read the first Paragraph!!! 🙂
Stephanie Manley
yep, I wish I had come up with those cookies, but they are quite frankly amazing.
Sugar Lover <3
Oh they are! Didn’t read the first Paragraph!!! 🙂
David Cole
Great Cookies!
Stephanie Manley
I don’t think so. This recipe requires refrigeration
Coffee Sorter
Really love the blog. It’s adorable!
Coffee Sorter
Really love the blog. It’s adorable!
Rice color sorter
Great job on the blog, it looks great. I am going to bookmark it and will make sure to check back weekly!
mary armstrong
going to attempt these cookies, but is there a reason bread flour is used? just wondering. thanks
Stephanie
They give a better texture if you use the bread flour.
Kathleen
Does recipe need to be adjusted for altitude of 6200 feet?
Stephanie
To be on the safe side, I think you would need to adjust. I live in a low altitude, so if someone has some suggestions I would welcome their suggestions.
Lisa
these were very good! I was intrigued by the coarse salt ontop of the cookies…it gave the cookies a sweetness/richness that made them “Wonderful”, this recipe will be “my” new choc chip cookie recipe.
judy
How should I adjust this recipe for high altitude cooking?
I am sorry, but I haven’t seen any adjustments for these cookies. I don’t know what altitude you are at, but maybe this link to high altitude adjustments for baking may be helpful. ~Stephanie
Eltaria
Hi can I ask how many cookies does this recipe make?! Thanks!
Name (required)
Hi my name is mike my email is snowmansmith@hotmail.com I would like to know where to get the bittersweet disk they use in the receipe for choc chip cookiea?? thanks today is sunday april 25 2010 8;58pm bye if anybody can help I wiuld appreciate it bye !!
Stephanie
I have found high quality chocolate chips that I think would work for you in many grocery stores. Simply purchase the chocolate chips with a high amount of chocolate liquor and this should do the trick. I don’t think you really need to special order these disks.
Kim
I must say this Is a “Fantastic” recipe, for some helpful suggestions, I used Belcolade Chocolate Disc’s (mixture of bittersweet and semisweet), and broke them in half, I used my scale to weigh the ingredients, and made sure they were all at room temperature. I put the dough on plastic wrap and rolled it into a log shape. I waited 28 hours before baking them. Then used a silpat on my cookie sheet, and sliced the log about 3/4 of an inch thick. I baked them about 16 minutes and let them cool the ten minutes on the cookie sheet before moving them to a rack. They looked like they came from a bakery, and tasted Phenomenal!!! Best….
Chrissy Morin
The salt sounds intriguing… and I bet the cake flour makes a difference. I’m at 5280 feet above sea level and I find that baking recipes are always a little off for me.. but I will give it a try. I’ll also follow you on twitter. I’m @ChrissyMorin there. 🙂
admin
The salt is a really unique and worthwhile extra step on these cookies.
Kaye - SandwichINK
Interesting discussion. I’ve sent link to my daughter (along with tweeting and blogging about it 🙂 ). She does my test baking for me. Hopefully she’ll give them a try and I can weigh in later in the year 😉 🙂 🙂 Thanks for an interesting and informative site!
Stephanie Manley
I hope you liked these cookies!
admin
I really thought these cookies were some of the best that I have ever had. I loved the texture in here. I am actually one not to like too many chocolate chips, but with the better quality chocolate chips, I thought these were perfect. I am a salt nut, I think I about about six different types of salt at my house. Interestingly I have been in a couple nicer restaurants where they were pairing chocolate with salt, and I thought it was quite good. Until this recipe, I thought the recipe on the bag of ghirardelli chips were as good as it got. But please share your recipes too 😉