THE “BEST” CHOCOLATE CHIP COOKIES EVER

Ever since Jacques Torres released his chocolate chip cookie recipe to the public years ago through the New York Times, it’s been lauded as “the best” chocolate chip cookie recipes ever by many bakers in the blogosphere. It created a lot of hype, and even now, people are still testing it to see if it really is as amazing as everyone seems to say. The key seems to be in the mix of cake and bread flour, as well as the 36 hours the dough needs to rest. Yes, 36 hours. This definitely is not the recipe to use if you want cookies in your mouth ASAP, but the time really does let all the ingredients meld together and caramelize into one amazing chocolate chip cookie. 

I used the recipe I found on For Me, For You, which has a lot of good notes on what ingredients to use, how to prepare, and general tips.

Chocolate Chip Cookies

From For Me, For You, adapted from Jacques Torres

Makes 24 cookies

2 cups minus 2 Tbsp. cake flour

1 2/3 cups bread flour

1 ¼ tsp. baking soda

1 ½ tsp. baking powder

1 ½ tsp. coarse salt, such as kosher

2 ½ sticks unsalted butter, softened

1 ¼ cups light brown sugar

1 cup plus 2 Tbsp. granulated sugar

2 large eggs

2 tsp. vanilla extract

1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli

Sea salt or kosher salt for garnishing

Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.

When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.

Using a standard-size ice cream scoop to scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more. Repeat with remaining dough.