Hello there weary traveler. Why don’t you come in and sit a while. Have a refreshing glass of lemonade and rest those tired eyes. You’ve been scouring the Internet for the past 6 years looking for the ultimate chocolate chip cookie recipe, haven’t you? Well praise Jesus, because you’ve finally found it. Welcome to the pot of gold at the end of the not very colorful, but delicious, chocolate chip rainbow. Notice how the title to this post doesn’t have an asterisk? That’s because there’s no fine print. It’s a true statement. You know the warm, soft, chewy cookies that Grandma baked for you when you were a child? This is that cookie. You know the delicious, half melted chocolate chip cookies you see on TV? This is that cookie. You know the chocolate chip cookies your co-worker Amanda brought to the cookie exchange last year? This is NOT that cookie. Her cookies sucked, remember?
Adapted from Jacques Torres or the NY Times
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 (I used one 12 oz. bag of Guittard semi sweet chips)
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: 2 dozen cookies…I think…I can’t keep track of how many we ate right out of the oven.