First, if you are Gluten-free, or don't eat Sugar, hit the Back button now! This one ain't for you. I made Chocolate Chip Cookies. Real Chocolate Chip Cookies. Grown-up Chocolate Chip Cookies. Because sometimes.... you just gotta have a Chocolate Chip Cookie.
Chocolate Chip Cookies aficionados are always looking for the perfect recipe You know.... a slight crunch at the edge but chewy and soft in the middle.
For years, I stuck with the traditional Tollhouse Chocolate Chip Cookie recipe - the one on the back of the Nestle bag. I made it into pan cookies, or round cookies, or whatever. They were always quite tasty, or so I thought. And then I found the best Chocolate Chip Cookie ever. Affectionately known by millions as the "NY Times Chocolate Chip Cookie," it's based on a recipe from Jacques Torres. It is different, and it is special. And it's the only Chocolate Chip Cookie I make now.
The dough, just before going into the refrigerator to "rest" for at least 24 hours (but 36 hours is optimum).
This recipe calls for 3 1/2 oz balls of dough. I have made them that size (yes, I actually weigh each ball), and all I can say is That's a BIG cookie. More recently, I've been making them 2 1/2 oz balls of dough, which still bakes to a substantial cookie.
Here they are, ready to bake (OK - I confess, thse are actually 3 1/2 oz).
And here they are, hot out of the oven, in all their gooey splendor....
Notice the ratio of chocolate to cookie. Oh yeahhhhh....
P.S. To my Gluten-free friends (if you're still here) - a Gluten-free Chocolate Chip Cookie is coming this way soon... I promise.
So when you're ready for serious Chocolate Chip Cookie....
NY Times Chocolate Chip Cookie
Makes about 20 2 1/2" cookies.
- 2 cups minus 2 Tbs. Cake Flour (8 1/2 oz.)
- 1 2/3 cups Bread Flour (8 1/2 oz)
- 1 1/4 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 1/2 tsp salt
- 1 1/4 cups (2 1/2 sticks) Unsalted Butter
- 1 1/4 cups light brown sugar (10 oz)
- 1 cup plus 2 Tbs sugar (8 oz.)
- 2 large eggs
- 2 tsp vanilla
- 1 to 1 1/4 lb. Good Quality bittersweet chocolate disks or chips (min 60% cacao)
- additional sea salt for sprinkling
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside
- Using a mixer, cream the butter and sugars together for about 5 minutes, until very light.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the vanilla
- Reduce the mixer speed to low, and add the dry ingredients and mix until just combined.
- Add chocolate pieces and incorporate (I find it's best to do this with a spatula or wooden spoon)
- PRESS PLASTIC WRAP ALONG THE TOP AND REFRIGERATE FOR 24 TO 36 HOURS (UP TO 72 HOURS)
- When ready to bake, preheat oven to 350 degrees. Link a baking sheet with parchment paper or a non-stick baking mat.
- Scoop (or chisel out :-) a generous size of dough and form into a ball. (I weigh each one to 2 1/2 oz, which makes for a plenty big cookie)
- Place about 6 on your baking sheet. They spread quite a bit, so don't put them too close together. Sprinkle each one very lightly with sea salt.
- Bake until golden brown, but still soft, 18 - 20 minutes. Note that if you make smaller cookies, you will have to adjust the baking time. Do Not Overbake!!
- Transfer the baking sheet to a cooking rack (the cookies are too soft to move individually). Let them cool, and then transfer each cookie to another cooking rack. Eat warm (Hot chocolate will burn your mouth!), with a big napkin and a glass of cold milk.
These freeze well if wrapped carefully. Stick them in the microwave for 10 seconds to warm them up - almost as good as fresh!