The Best Chocolate Chip Cookies Ever

by Koko on August 25, 2011 · 9 comments

in Baking, Cookies, Recipe

I recently got an email from my girlfriend Hilly with the title “The Best Chocolate Chip Cookies Ever.” I had to try them, I mean with that headline how could I not. I brought the recipe to my mom to get her input (it’s nice to live with a professional), she said that this recipe is one of her favorites as well.

The original recipe is by Jacque Torres, also known as “Mr. Chocolate,” a world renowned pastry chef in NYC…kind of a big deal. His recipe was one of the first which has you refrigerate your cookie dough before baking it out. By cooling your dough (in this case 72 hours), your ingredients all meld together and your butter sets. The cookies spread evenly, cook up perfectly and come out tasting a little like caramel because of  this fridge time. It also ensures you get a moist cookie in the center and a crisp outside crunch.

These cookies were OUT OF THIS WORLD, I’m not sure if it was the salt, the refrigerated dough, the quality of chocolate we used or everything combined, but these truly are the best chocolate chip cookies. I would make these over and over again and am so happy to be sharing them with you. For a great step by step description of why these cookies rock so much, you can visit For Me, For You who has a wonderful explanation. I can’t encourage you to try these out enough, they are truly amazing.

 

 

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{ 6 comments… read them below or add one }

1 kate August 25, 2011 at 6:27 pm

man, you are making me very sad my batches are long gone!! or happy? I can’t decide:)

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2 kokostanley August 25, 2011 at 6:32 pm

Hahah! I LOVED your breakdown of the recipe, so well said! And I pretty much can’t stop eating them…

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3 Nicole@HeatOvenTo350 August 26, 2011 at 8:29 am

Yum! I love chocolate chip cookies, and even though I have a recipe I like, I love to try new ones, especially ones that look as wonderful as this. Mmm.

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4 Malia January 6, 2012 at 6:51 pm

Mom made these a couple of times over Christmas and they were a HUGE hit. Thank you!

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5 B February 28, 2013 at 6:02 am

Hi, just wondering if anyone has tried this recipe using only all-purpose flour instead of the bread/cake flour…wonders if its going to make a big difference…

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6 Koko February 28, 2013 at 7:20 am

Hi there! You can definitely use all purpose flour. The reason we use cake flour is because of the gluten. All-purpose flour has more gluten. Gluten affects the crumb of baked goods. So if you use cake/bread flour, you get a chewier, softer cookie. But I still think the cookies will be fabulous. Let me know how it goes, I would love to hear!

And here is a good reference article on flour if you wanted one! http://recipes.howstuffworks.com/tools-and-techniques/baking-flour-facts.htm

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