But just not any chocolate chip recipe...
You may have heard this and its absolutely true...the chocolate chip cookie recipe that The New York Times ran (adapted from Jacques Torres) in 2008 is absolutely hands-down the best chocolate chip cookie recipe out there in the world...period. I am dead serious. I know these are bold words, but that is how seriously I feel about this. As with most things I take on, I tend to get a little, um, obsessed. A while back, I got TOTALLY obsessed with making the perfect chocolate chip cookie. I tried many recipes and tweaked many ingredients but after many attempts, I found this one to be the best. Without question. Slightly under-baked--they are perfection. Taking two cookies and sandwiching a scoop of vanilla ice cream between them (perhaps rolling edge of ice cream in mini-chocolate chips) will honestly transport you to another time and place. I am so not kidding... : )
They are just the right amount of chewy with just a tad of crispy...if you follow the recipe exactly, you will sprinkle a little sea salt on top of each cookie to heighten the flavors--which makes them double-y (make that triple-y!) good. I like to do 1/2 milk chocolate and 1/2 dark chocolate chips--just fyi, the chocolate disks are kind of expensivo!! I do use cake flour, but instead of the bread flour the recipe calls for, I do all-purpose...and as hard as it is, I do let the dough chill in the fridge over-night. Its tough, but totally worth it.
If you haven't tried these and are skeptical, give them a go...I promise you will not be disappointed. And after making these you feel your recipe is still better...please let me know, I'd love to do a bake-off!! : )
Chocolate Chip Cookies
Adapted from Jacques Torres
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. 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.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. 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.
Yield: 1 1/2 dozen 5-inch cookies.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.