Best Chocolate Chip Cookies
This old favorite is adapted from Jacques Torres popular recipe published in the New York Times.
- 2 cups minus 2 Tbs. cake flour
- 1 2/3 cups bread flour or unbleached all-purpose flour
- 1 1/4 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. coarse kosher salt
- 2 1/2 sticks 1 1/4 cups unsalted butter
- 1 1/4 cups firmly packed light brown sugar
- 1 cup plus 2 Tbs. granulated sugar
- 2 large eggs
- 2 tsp. pure vanilla extract
- 2 1/2 cups semisweet or dark chocolate chips
- Sea salt optional
- In a large bowl, whisk together flours, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugars together until very light, about 5 minutes. Add eggs one at a time, mixing well after each addition.
- Mix in the vanilla.
- Add the dry ingredients and mix just until combined, 5 to 10 seconds.
- Use a wooden spoon or rubber spatula to fold in chocolate chips.
- Scoop golf ball size mounds of dough onto baking sheet and sprinkle lightly with sea salt, if desired. Bake for 18 to 20 minutes in 350 degree oven, preferably on a parchment lined baking sheet.
- Makes about 2 dozen cookies.
- Cool on wire rack. Dough can be refrigerated for 24 to 72 hours or frozen.
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