Yes, that’s a strong headline, but these are the best chocolate chip cookies I’ve ever eaten. Period. End of sentence.
You see this a lot on Pinterest: “These are the best cookies!” or “This is the best chicken recipe ever!”
So, how can I possibly say these are the best cookies? Well, I’ve baked about 50 different kinds of chocolate chip cookies. Seriously. When I was pregnant with my second daughter, Bryn, chocolate chip cookies were my pregnancy food. I craved them day and night, and the baking got a little out of control.
These cookies were originally created by Jacques Torres then made super popular by being published in the New York Times. There’s a bunch of fussy steps to them, but trust me, these are worth it. The recipe isn’t for a quick batch of cookies, but a longer process that yields a chewy, thick cookie that has a ton of great flavor. I found this recipe via Averie Cooks, and you can read her notes on the recipe as well.
So, what are the secrets to a really great cookie recipe?
- Mix your flours – this recipe uses bread and cake flours, giving them a great texture. Don’t substitute all-purpose flour. It just won’t have the same consistency once they’re baked.
- Really age your dough. I let my sit in the fridge for just about 48 hours, and that was perfect. It allows your butter to really get chilled again and won’t make the cookies melt all over the cookie sheet in the oven.
- Don’t skimp on the size. This recipe calls for large cookies and keep it that way. I ditched my usual cookie scoop for a quarter of a cup measuring cup and they were just the right size for the recommended baking time.
Read on for the recipe.
The Best Chocolate Chip Cookies Ever
2 cups minus 2 tbsp. (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/2 tsp. baking powder
1 1/4 tsp. baking soda
1 1/2 tsp. 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 tbsp. (8 ounces) granulated sugar
2 large eggs
2 tsp. vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves (I used semisweet chocolate chips and they worked great)
Sift flours, baking powder, baking soda, 1 1/2 tsp. sea salt into a large bowl; set aside.
Using a mixer fitted with the 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. Drop chocolate pieces in and incorporate them without breaking them.
Press plastic wrap against dough (or place dough in an airtight container) 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 baking sheets with parchment paper or a nonstick baking mat; set aside. Scoop six 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.
Bake until golden brown but still soft, 18 to 20 minutes. Transfer baking mat or parchment paper 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