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.
The Best Chocolate Chip Cookies Ever
Makes 18- 24 cookies
*It’s really useful to use a scale to weigh out your ingredients for this recipe. Not only does it make it easier (because 2 cups minus 2 tablespoons is confusing), but it ensures that your dough will be perfectly proportioned.
- 2 cups minus 2 tablespoons (8 ½ ounces) cake flour (like this)
- 1 2/3 cups (8 ½ ounces) bread flour (like this)
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt, such as kosher
- 2 ½ sticks (1 ¼ cups or 10 ounces) unsalted butter, softened
- 1 ¼ cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 1 ¼ pounds bittersweet chocolate discs, preferably about 60% cacao content, we used Callebaut bittersweet chocolate discs)
- Sea salt for garnishing
- Sift flours, baking soda, baking powder, and salt in a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light and fluffy, about 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 on low for 30 seconds. Turn off mixer and fold the rest of the dough together with a spatula (this prevents over-mixing). Turn mixer back on low, add the chocolate discs and mix for 30 seconds. Turn mixer off and finish mixing in discs by hand.
- Take mixing bowl off your mixer. Press a large piece of plastic wrap against the dough (make sure it touches the dough and seals it (this ensures no air gets through). Then take another large piece of plastic wrap and seal off the top of the mixing bowl. Refrigerate for 24 to 72 hours. The best cookies will be made with the 72 hour dough.
- 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 (about 10 minutes). Line a baking sheet with parchment paper or a nonstick baking mat.
- Scoop 6 mounds of dough each weighing 3 1/2 ounces (they look like golf balls) onto each baking sheet. Make sure to turn horizontally any chocolate pieces that are sticking out (this will create a better looking cookie). Sprinkle each cookie lightly with sea salt and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheets to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.