About four years back, I came across what was claimed to be the best chocolate chip cookie recipe, which was posted by the New York Times. All of the reviews were raving about how delicious and fail proof these cookies were. I just knew that I try them.
My husband, who was my boyfriend at the time, was making the Nestle Toll House cookie recipe for parties and other events that he was invited to. He was making those perfectly, so I asked him to try and make these. Lets just say after that one time of making these, we were hooked. We were frequently asked to bring them to parties because people couldn’t get enough of them. We even made these cookies for our own wedding because people associate these cookies with us. Don’t get me wrong; I have made other chocolate chip cookie recipes since, but this recipe showed me a whole new view on how to get perfect cookies.
It is important to follow all of the steps to make sure that they turn out perfect for you, too. Make sure to sift the dry ingredients and weigh out the dough when making the dough balls and Refrigerate the dough for at least 24 hours or up to 72 hours before baking. We have made these with a time crunch and have refrigerated only for ten hours, and they turned out just fine. Please take that lightly though; this dough really needs to be refrigerated to achieve all the different textures of the cookie when baked. We have tried making these cookies smaller, but it just doesn’t really work out the same. Feel free to experiment with different sizes, but I recommend making them first at the 3.5 ounces.
These huge cookies are crunchy on the edges and soft in the center. The sea salt in the center adds to the taste complexity that blends the perfect sense of sweet and salty. It’s exactly how I want all chocolate chip cookies to taste.
- 2 cups Minus 2 Tablespoons (8 ½ Ounces) Cake Flour
- 1 ⅔ cups (8 ½ ounces) Bread Flour
- 1 ¼ tsp Baking Soda
- 1 ½ tsp Baking Powder
- 1 ½ tsp Coarse Salt
- 2 ½ Sticks (1 ¼ Cups) Unsalted Butter (room temperature)
- 1 ¼ cups (10 ounces) Light Brown Sugar
- 1 cup Plus 2 Tablespoons (8 Ounces) Granulated Sugar
- 2 large Eggs (room temperature)
- 2 tsp Vanilla Extract
- 11 ounces Bittersweet Chocolate (I Used Ghirardelli Chocolate Chips )
- 11 ounces Milk Chocolate Chips
- Sea Salt
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- 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. Add chocolate chips in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3½-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.