These ultimate chocolate chip cookies might just be the best chocolate chip cookie you’ll ever eat. A tiny bit fussy, but 100% worth it!
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
1 1/4 cups light brown sugar, packed
1 cup plus 2 tablespoons granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/3 pounds bittersweet chocolate disks, fèves, or chips – at least 60 percent cacao
flakey sea salt, for sprinkling
In a medium bowl, sift together the cake flour, bread flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy, about 3-5 minutes.
Add in the eggs, one at a time, mixing each until fully incorporated. Scrape down the sides of the bowl as needed.
Add in the vanilla and mix to combine.
Using a rubber spatula or wooden spoon, add in the dry ingredients in three additions, mixing until just combined.
Fold in the chocolate until incorporated, being careful not to over mix.
Press a large piece of plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 24 hours, or as long as 72 hours. I found 36 hours was perfect!
Once the dough is properly chilled, preheat your oven to 350 degrees.
Line two baking sheets with parchment paper.
Scoop your dough out onto the sheets. I use a medium cookie scoop to make 2 tablespoon balls of dough. For larger cookies, use a 1/4 cup measuring cup to measure out the dough.
Bake for about 12 minutes, 14-16 minutes for larger cookies. Rotate the cookie sheets half way through baking.
Remove from the oven and cool the cookies on the cookie sheets for 10 minute. Sprinkle with flakey sea salt if desired and serve warm.
*Recipe from Jacque Torres, New York Times
Store tightly covered in a cool, dry place for up to 4 days.
To make your own cake flour for this recipe, measure two cups of all-purpose flour into a bowl. Remove 4 tablespoons of flour. Measure 4 tablespoons of cornstarch and add it to the bowl. Sift the flour and cornstarch together twice to combine well.
To freeze cookie dough, scoop into balls before chilling and freeze flat on a cookie sheet. Once frozen, remove the cookie dough balls from the cookie sheet and place in a large freezer bag. Freeze for up to 3 months. Bake directly from the freezer without defrosting. Add about 2 minutes to the baking time.