Best Chocolate Chip Cookies

Course Dessert

Keyword chocolate chip cookies, Cookies

Prep Time 20

Cook Time 20

Chill Time 1

Total Time 1

Servings 20

2 cups minus 2 tablespoons cake flour 8 1/2 ounces*
1 ⅔ cups bread flour 8 1/2 ounces*
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons sea salt
1 ¼ cups salted butter 2 1/2 sticks
1 ¼ cups dark brown sugar 10 ounces
1 cup plus 2 tablespoons granulated sugar 8 ounces
2 large eggs
2 teaspoons natural vanilla extract
1 tbsp vanilla bean paste
1 pound bittersweet chocolate disks or fèves at least 60 percent cacao content (see chocolate notes above)
Flaky sea salt
1/2 cup homemade toffee bits

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a stand mixer with the paddle attachment (or a hand held mixer) cream butter and sugars together until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition. Add in the vanilla.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Add in the chocolate pieces (and toffee if adding) and gently incorporate to prevent breaking them.
Scoop 3 1/2-ounce mounds of dough (the size of generous golf balls) onto a baking sheet.
Cover the dough by pressing plastic wrap against the surface of the dough and refrigerate 24 to 36 hours. Dough can be refrigerated for up to 72 hours or frozen at this stage.
When ready to bake, preheat oven to 350 degrees.
Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
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.

*we prefer bread and cake flour but all purpose can be used instead of bread and cake (use 17 ounces AP)

We make the toffee using our toffee recipe here, we just exclude both the chocolate and the almonds

adapted from Jacques Torres