I’m putting this one down in the archives as my official chocolate chip cookie recipe. Hubby is partial to the Nestle Toll House recipe so there may be a bake-off in our future.
These cookies are good. Very good. Great. Crispy on the edge, dense and chewy, but not undercooked in the middle. This recipe was originally published in the New York Times in 2008. I really should have got around to baking it sooner!
Warning – this cookie dough needs to sit in the fridge for 24-36 hours before baking for the most delicious results. I want to tell you this upfront because I know how disappointing it is to start making the dough and then realise you will have to wait a day to taste the sweet, chewy goodness. Of course you can bake some right after mixing the dough, but the best flavour and texture will only come after the magical refrigeration time. It sounds silly but it’s true.
The biggest difference between this recipe and others I have tried is the call for cake flour and bread flour. Both flours have a different protein level to ordinary all-purpose flour. I haven’t used either to make cookies before but something in the combination of these two flours makes the recipe a winner.
I used a little less salt that the recipe asks and did not sprinkle salt on top on the unbaked dough. I just don’t care for the salty sweet mix in a choc chip cookie. Here’s what I did below –
Chocolate Chip Cookies
Adapted from New York Times recipe by Jacques Torres
2 cups minus 2 tablespoons (8 ½ ounces) cake flour
1 2/3 cups (8 ½ ounces) bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon coarse salt (the original asks for 1½ teaspoons)
2 ½ sticks (1 ¼ cups) unsalted butter
1 ¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (or other chocolate pieces of your choice – I used a mixture of Cadbury Milk and Dark Baking Chips)
Sift cake and bread flours, baking soda, baking powder and salt into a bowl. (I used less than 1 teaspoon of salt but next time will try the full amount.) Set aside.
Cream butter and sugars together until very light, using stand mixer fitted with a paddle attachment. This took more than five minutes for me. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix again.
Reduce mixer speed to low and add the dry ingredients. Mix until just combined. Add chocolate pieces and mix gently. I used a mixture of milk and dark Cadbury Chocolate Chips.
Now it’s time to refrigerate the dough. Be patient, this step is vital for the most tasty cookies possible and the cookies will be worth waiting for. Cover the dough with plastic wrap and refrigerate for 24 to 36 hours.
Preheat oven to 350°F/175°C, line cookie trays with baking paper.
Scoop 3oz(85 grams) mounds (the original says 3½ oz) onto cookie trays, I baked two at a time as they spread considerably. Add extra choc chips to the top of the mounds so the cookies look prettier once baked. If you wish, sprinkle a touch of sea salt over top of dough mounds.
Bake for 13-20 minutes, until browned on the edges but still soft in the centre. Cool on tray for 10 minutes then transfer to a wire rack to cool, or serve and eat them warm.