Today I had the most delicious chocolate chip cookie I have ever had in my entire life. And trust me, there have been a lot of chocolate chip cookies in my 28 years of living. In fact, my husband and I are something of chocolate cookie connoisseurs. Cookie snobs, if you will. We have spent much time and effort into determining the absolutely best recipe, which bakeries have the absolute best variety.
There have been highs and lows in this journey. There has been tears and laughter. And surprises that were both good (Freebird Burritos' giant cookie) and bad (the Great American Cookie variety). Just ask us and we can tell you where to get the best chocolate chip cookies in these great United States of America (my father-in-law's kitchen), which pre-made brand is the best (Nestle) and tips for making your own recipe extra special (add Mexican vanilla).
Imagine my surprise when I bit into a chocolate chip cookie that my boss made and brought into the office found a little piece of Heaven on Earth. This cookie, I swear to you, was more like a religious experience than a snack. It was life altering.
Because I'm not a tease, I will be share with you the glorious recipe. There might be some things here that your brain says: NO, NO I DON'T WANT TO INCLUDE THAT PARTICULAR INCREDIENT. But you have to trust me on this. INCLUDE EVERYTHING IT SAYS, especially the sea salt. That may very well be the defining ingredient.
I plan on making these this week, freezing them and taking them to my sister and brother-in-law's graduation parties. Because I am cool like that. And lets be honest, who doesn't feel festive when eating a chocolate chip cookie?
JACQUES TORRES’ WINNING CHOCOLATE CHIP COOKIES
(This is a modified version of a New York Times adaptation of a Jacques Torres recipe.)
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (81⁄2 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 (11⁄4 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 vanilla extract
1 1/4 pounds bittersweet or semisweet chocolate chips or chocolate disks
Sea salt, for sprinkling
Sift flours, baking soda, baking powder and 1 1/2 teaspoons coarse salt into a bowl. Set aside.
Using a mixer fitted with a 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.
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 horizontal any chocolate pieces that are poking up; it will make for a more attractive cookie. (Editor’s note: For testing, we used a tablespoon cookie scoop and made smaller cookies, baking them a shorter length of time, about 10 minutes; they worked well.) Sprinkle cookies 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.
Makes 1 1/2 dozen (5-inch) cookies, each 450 calories (43.6 percent calories from fat), 23 g fat, 60 mg cholesterol, 350 mg sodium, 61 g carbohydrates, 3 g dietary fiber, 39 g sugar, 6 g protein
TIPS FOR MAKING THE PERFECT CHOCOLATE CHIP COOKIE
1. Use the best semisweet or bittersweet chocolate you can afford; milk chocolate chips are too sweet for the dough.
2. Have ingredients at room temperature.
3. Chocolate chips are designed to hold their shape so they don’t melt throughout the cookie. If you use other chocolate, it may melt more.
4. If you add nuts, toast them first (about 6 to 7 minutes in a 350-degree oven).
5. Salt plays an important role in cookies; don’t skimp on it. Sprinkle sea salt lightly on top for a wonderful flavor contrast.
6. Chill the dough before baking.
7. Use a scoop to portion cookies so they’re the same size.
8. Use a light-colored cookie sheet; line it with parchment paper. Make sure cookie sheets are at room temperature before baking subsequent batches.
9. Don’t overbake the cookies; they’re done when the edges are golden brown.
10. Cool the cookies on a wire rack.