Arguably the best chocolate chip cookie recipe according to the New York Times when they printed this recipe a few years back from Jacques Torres, master pastry chef. Food bloggers have been raving about this cookie over and over and the peeps eating them!
These cookies are a dream if you are looking for a crunchy outside and soft center. First of all the sprinkling of sea salt on top before the cookie is baked is what makes these cookies so special. It provides the perfect marriage of sweet and salty. Secondly you must let the dough chill for at least 12 hrs and no more than 36 hrs. I wait exactly 24 hrs then bake, plan ahead and be patient, it's well worth it!
Here's how they are made:
INGREDIENTS
1-1/4 tsp baking soda
1-1/2 tsp baking powder
1-1/2 tsp coarse salt
1-1/2 sticks (1-1/4 cups) unsalted butter
1-1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 tsp vanilla extract
1-1/4 lbs bittersweet chocolate chips, at least 60% cacao
sea salt
2 cups minus 2 tbsp cake flour
1-2/3 cups bread flour
2 cups minus 2 tbsp cake flour
1-2/3 cups bread flour
TOOLS
2 cookie trays
parchment paper or non stick baking mat
mixer with paddle attachment
small cookie scoop
plastic wrap
wire rack
DIRECTIONS:
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.
3. Drop chocolate pieces in and incorporate them. Press plastic wrap against dough and refrigerate for minimum of 12 hours. Dough may be used in batch, and can be refrigerated for up to 72 hours.
4. When ready to bake, preheat over to 350 degrees.
5. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
6. Using the cookie scoop, scoop equal amounts of dough onto baking sheet (my small cookie scoop is about 1 tbsp of dough and the size of baked cookie is about 3" round). Sprinkle lightly with sea salt and bake until golden brown but still soft, 17-19 minutes.
7. Transfer sheet to a wire rack for 10-15 minutes to cool. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm!
Makes about 5 dozen cookies!
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.
3. Drop chocolate pieces in and incorporate them. Press plastic wrap against dough and refrigerate for minimum of 12 hours. Dough may be used in batch, and can be refrigerated for up to 72 hours.
4. When ready to bake, preheat over to 350 degrees.
5. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
6. Using the cookie scoop, scoop equal amounts of dough onto baking sheet (my small cookie scoop is about 1 tbsp of dough and the size of baked cookie is about 3" round). Sprinkle lightly with sea salt and bake until golden brown but still soft, 17-19 minutes.
7. Transfer sheet to a wire rack for 10-15 minutes to cool. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm!
Makes about 5 dozen cookies!
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