The Ultimate Chocolate Chip Cookie
I think this is the most exciting time of the year for any baker and I’m gearing up to share lots of goodies with you this month! I thought we’d kick off the holiday season with THE recipe that every baker should have in his or her bag of tricks: The Chocolate Chip Cookie. I’m not exactly sure how many different recipes I’ve tried for this classic cookie over the years, but I know it’s in the triple digits. I was delighted when I came across this article by David Leite in The New York Times, featuring some amazing tips which have led me to what I believe is, The Ultimate Chocolate Chip Cookie!
Secrets to this recipe? Let the dough rest for (no this is not a misprint) 36 hours, buy the best quality of chocolate you can afford and serve them warm, right out of the oven.
I like to double the batch, roll them all into balls and then freeze half for a later use. You’ll look like a rockstar when last minute guests show up and you break out these warm cookies in a matter of minutes! The dough keeps for about 6 weeks in an airtight, freezer-safe container or freezer-safe plastic storage bag with parchment paper in between the layers. When ready to bake, place frozen dough balls on a cookie sheet lined with parchment and add on a extra couple of minutes to the baking time.
Great news for my gluten-free friends! Shauna James Ahern (of Gluten-Free Girl and the Chef) has adapted this recipe into an amazing gluten-free version. You can find it here.
The Ultimate Chocolate Chip Cookies
Adapted from David Leite via The New York Times
Time: 45 minutes (for 1 6-cookie batch), plus 36 hours for chilling
Servings: 1 1/2 dozen 5-inch cookies.
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds (about 3 1/2 cups) bittersweet chocolate disks or fèves, at least 60 percent cacao content (see Note)
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. 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 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 a nonstick baking mat. Set aside.
4. 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. Eat warm, with a big napkin.
Valrhona feves can be found at Whole Foods and also online here.
Jacques Torres Chocolate disks are sold online here at a great price (though I’m not loving the high shipping fees.)
E. Guittard disks also work nicely and can be found at Sur La Table.
If you can’t find any of the above chocolate, use the largest disks you can find. In an absolute pinch, I’ve used regular semi-sweet chocolate chips and I can assure you, you’ll still find they don’t last more than a few moments out of the oven. 😉
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