Okay Jacques Torres, you know you’ve made it when you are the New York Times best chocolate chip cookie recipe! It’s I don’t exactly know why I thought this would be easy. It’s just a chocolate chip cookie recipe, right?! I mean, they are published on the side of chocolate chip bags everywhere, right?!
So, there I was thinking I would try baking something new to add to my recipe page. I start throwing ingredients into the bowl, reading the recipe as I go. (Judge away, grasshoppers, I know I’m not the only person who does this!) Eventually, I get to the part in the recipe where the dough has to rest. Okay cool, I need a nap too, cookie dough. But wait, what?! THE DOUGH HAS TO CHILL 24 HOURS BEFORE BEING BAKED.
There’s YOUR warning, friends. This is not a quick and easy chocolate chip cookie recipe. It’s a slow-your-roll chocolate chip cookie recipe.
New York Times Best Chocolate Chip Cookie Recipe by Jacques Torres
- 2 cups minus 2 tablespoons - cake flour (I used
- 1-2/3 cups - bread flour
- 1-1/4 teaspoons - baking soda
- 1-1/2 teaspoons - baking powder
- 1-1/2 teaspoons - coarse salt
- 1-1/4 cups - unsalted butter
- 1-1/4 cups - light brown sugar
- 1 cup plus 2 tablespoons - granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract (I used Mexican vanilla!)
- 1-1/4 pounds bittersweet chocolate disks or fèves (I used semi-sweet chocolate chips... I'm not fancy.)
- 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.
- Drop chocolate pieces 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.
- Wait in agony. Put a lock on the fridge to keep wandering hands/eyes out. (This means your own.)
- 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 3 1/2-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. (Really? Really dude? Hilarious.)
Notes from the Kitchen on the New York Times Best Chocolate Chip Cookie Recipe:
Let me just own this bit first: Step 7 was added by me. Jaques didn’t say that. He clearly has self control.
- This the smoothest chocolate chip cookie dough I’ve ever made. It’s like butter. (Probably because it uses lots of butter?) Whatever – it goes down smooth. (Hey, I never said that I completely succeeded at Step 7. I just recommended that you do as I say, not as I do.)
- It is also the HEAVIEST cookie dough I’ve ever made. Seriously. It’s heavy yet oh so smooth.
- Did I mention that the dough has to rest 24 hours before you can bake these cookies?
- These cookies bake beautifully. They are perfectly fluffy and perfectly browned. They actually look like magazine cookies.
- These would package really well for homemade gifts because they bake perfectly. Bag, ribbon, cookies, DONE!