The Best Chocolate Chip Cookies Ever

Yes I know, you are saying to yourself “oh no another one of those posts”. Just a reminder though: I do scour the interwebs searching for the best recipes evar. You see the blog title up there…go ahead and look, I’ll wait. We good? Now we’re seeing eye to eye. I have tried multiple chocolate chip cookie recipes. Even #43 from Cooks Illustrated “now with more browned butter”. Well there were only 2 that really made the cut but this one is by far the best ever (the other will come later)! It comes from a guy that I think knows his chocolate, Jaque Torres. I used to watch him on PBS make his chocolate goodies. Yeah this one has made the rounds on the internet but I figured I would remind you of all its tasty goodness.

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Chocolate Chip Cookies

Courtesy The New York Times and Jacques Torres

Ingredients

• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 c. (10 ounces) light brown sugar
• 1 c. plus 2 T. (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 2 c. minus 2 tablespoons (8 1/2 ounces) cake flour
• 1 2/3 c. (8 1/2 ounces) bread flour
• 1 1/4 t. baking soda
• 1 1/2 t. baking powder
• 1 1/2 t. coarse salt
• 1 1/4 lbs. bittersweet chocolate chips or chunks, I recommend Ghirardelli Chips, (originally the recipe asked for chocolate fèves, if you have them good job but I am a normal human being that shops at normal grocery stores)
• Sea salt. I like the Costco Sea Salt Grinder unless you got some Fleur de Sel.

Directions

1. Sift flours, baking soda, and baking powder into a bowl. Whisk in salt Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together on medium to medium high speed 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.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper, or if you are like me and hate the mess of parchment, lightly spray it with cooking oil spray. Set aside.
4. Scoop 2 oz. mounds of dough (the size of small golf balls) onto baking sheet. (You can do them any size you like, I happen to like the 2oz. size) Sprinkle lightly with sea salt and bake until golden brown but still soft, 16-19 minutes. Transfer sheet to a wire rack for 5 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. Eat warm, with a big napkin.