Best Chocolate Chip Cookies
Servings 20
Ingredients
- 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 coarse salt
- 1 ¼ cups unsalted butter 2 1/2 sticks
- 1 ¼ cups light brown sugar 10 ounces
- 1 cup plus 2 tablespoons granulated sugar 8 ounces
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 ¼ pounds bittersweet chocolate disks or fèves at least 60 percent cacao content (see chocolate notes above)
- Flaky sea salt
- 1/2 cup heath toffee bits optional
Instructions
- 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.
Notes
*we prefer bread and cake flour but all purpose can be used instead of bread and cake (use 17 ounces AP)
adapted from Jacques Torres