Look. No. Further. I have found the recipe that puts any other chocolate chip cookie recipe to shame. I cannot take credit for it as it is actually a recipe by Jacques Torres, but after following the instructions step by step, I will never try another ccc recipe again.
You know when you go to a bakery and just can’t figure out what they do to get the cookies so big, crunchy on the outside and chewy on the inside? Well this recipe is the answer. This recipe has a few unconventional steps and ingredients but I am convinced they make ALL the difference.
· The combination of both cake and bread flour. Don’t substitute all-purpose. I was able to find the cake flour (also called pastry flour) at our local Heinens.
· You have to let the dough sit for at least 24 hours. This is probably the most difficult part of the recipe because that delicious dough is just sitting in your fridge for a whole day. Wait my friends… trust me, it’s worth it.
· Use the best chocolate you can find. No Toll House chips, please. Buy the blocks or bars of chocolate and then chop it up into various sized chunks. While doing this, you get tiny shards of chocolate that create ooey-gooey chocolate pockets throughout the entire cookie.
· These cookies are big. If you don’t have one, invest in a standard ice cream scooper. It is the ideal tool for forming perfectly shaped and sized cookies.
· 350 degrees for 18 minutes was the perfect time for me. When in doubt, take them out earlier as opposed to later. Once cooled, the center will be soft and chewy.
I am beyond ecstatic that I finally found and tried this recipe. Follow these steps precisely and I promise, you will never have to even look at another chocolate chip cookie recipe again. This will be in my arsenal for years to come.
Whisk the dry ingredients together in a separate bowl
Mix the butter and sugar together for 3-5 minutes until fluffy... this is what it will look like.
Here it is after I added the eggs and vanilla, about to add the flour mixture
This is what the dough will look like sans chocolate
Like I said, use good chocolate and a sharp chefs knife to chop it
I know.. it looks like a lot of chocolate but trust me, it is the perfect amount
The finished dough! Now you have to wait 24 hours before you can bake it. Good luck...
You want the dough to be airtight. Place saran wrap directly on top of the dough so no air gets through.
Only 6 cookies per sheet. These babies are big and need room to spread out.
2 cups minus 2 tablespoons cake/pastry flour
1 2/3 cups bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons kosher salt
2 ½ sticks unsalted butter, room temperature
1 ¼ cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 ¼ pounds (20 ounces) bittersweet chocolate, chopped into various sized chunks
Sea salt, for garnishing
In a mixing bowl, whisk together the cake flour, bread flour, baking soda, baking powder and salt. Set aside.
With mixer running, add one egg at a time, mixing completely after each addition. Add vanilla and mix until combined.
Depending on the oven, bake for 15-20 minutes. Mine took 18 minutes. Remove from oven and let cool on pan for 15 minutes. Remove and cool on rack for another 10 minutes.
Serve with a tall glass of milk and a smile.