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
- Storage: store 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.
Keywords: chocolate chip cookies