Two years ago I was obsessed with finding the perfect chocolate chip cookie. I made about 20 different variations of different recipes and finally came up with this Chocolate Chip Cookie. It was easy, delicious, and everything you needed to make these cookies was probably already in your baking cabinet. But I have a confession to make...I lied. It was just a little white lie, but it was a lie. They were not the best chocolate chip cookies I had ever made. They were the second best. The best cookies I had ever made were the NY Times Chocolate Chip Cookies. But they high maintenance. You have to get cake flour and bread flour and they have to sit over night. Usually I want to just want to make the cookies and be done with them. (I am not very good at waiting). So, I made the decision 2 years ago to not go with this recipe...but now I am giving it to you.
- 2 cups minus 2 tablespoons cake flour (8.5 oz)
- 1 2/3 cups bread flour (8.5 oz)
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks unsalted butter
- 1 1/4 cups light brown sugar (10 oz)
- 1 cup plus 2 tablespoons granulated sugar (8 oz)
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 1/4 pounds chocolate chips (about 3 cups - I do 1 1/2 cups bittersweet and 1 1/2 cups semi-sweet)
- 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.
- 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.
Yields: 1 1/2 dozen 5-inch cookies.
This recipe is pretty great. And even better...it taught me something very important about cookies. Cookies can be great when you make the dough and then immediately put them into the oven. But, cookies are even better when you let the dough sit over night. It allows the flour to absorb the flavor of the other ingredients and just gives it that little something extra. So today's first tip is...
1. Let cookie dough sit overnight.
I know it's annoying...but it really works. Try it out!