Delicious and easy chocolate chip cookies
Ingredients:
- 2cupsminus 2 tablespoons cake flour((8½ ounces))
- 1 2/3cupsbread flour((8½ ounces))
- 1¼teaspoonsbaking soda
- 1½teaspoonsbaking powder
- 1½teaspoonskosher salt
- 1¼cupsunsalted butter, at room temperature((10 ounces ))
- 1¼cupslight brown sugar((10 ounces ))
- 1cupplus 2 tablespoons granulated sugar((8 ounces) )
- 2eggs
- 2teaspoonsvanilla extract
- 3 1/3cupsdark chocolate chips, at least 60% cacao content((20 ounces) )
- Sea salt(for sprinkling)
Directions:
- Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
- Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
- Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
- When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Scoop 3 1/2-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.
Recipe Notes:
Nutritional values are based on one cookie
Nutrition:
Calories: 494kcal
Fat: 24g
Saturated fat: 17g
Cholesterol: 52mg
Sodium: 383mg
Potassium: 300mg
Carbohydrates: 63g
Fiber: 1g
Sugar: 37g
Protein: 6g
Vitamin A: 8.5%
Vitamin C: 0.2%
Calcium: 13.8%
Iron: 4.9%
Love this recipe.
Michelle, I just finished making the dough and setting about the difficult task of sitting on my hands and waiting until late tomorrow morning to bake/taste test them. One question, though. The dough was a little more on the crumbly side of any other chocolate chip cookie recipe I’ve ever made. I’m presuming this is because of the relatively low ratio of fat to flour(s). Perhaps this is why the dough needs to ripen for 24 hours, to allow for even moisture absorption/distribution? (Just ruminating out loud…) Did you notice that the dough was pretty stiff when you made this recipe? I used Ghirardelli bittersweet double chocolate chips, which are extra large. I noticed a very high proportion of chocolate-to-dough, as well. Is that right? I’m doubting myself, although I weighed the ingredients to ensure precision. Just hoping for a little reassurance – can you tell?!
OK. Mystery solved!! I was watching TV tonight, when it popped into my head that I had to log on here and recheck the recipe for the amount of butter. All of a sudden, I had misgivings. Not sure why. Well, sure enough. I had misread the butter amount, thinking it was 10 TABLESPOONS, not 10 ounces! So I immediately took the dough from the fridge, broke it up (no easy task!) and put it back in the mixer bowl with another softened stick of butter. Good thing I have the heavy duty KitchenAid (the 6 qt manual lift bowl) Even so, it had a rough go getting started up in the midst of that thick dough. But I got it going, and it slowly worked in the extra butter.
It’s back in the fridge now, and I guess I’m going to have to give it some extra resting time before I bake. BTW, my dough is no longer crumbly. It’s just about the consistency of what you’d expect a chocolate chip cookie dough to be. Amazing what the right proportions will do…
I don’t know what kitchen god it was who put this thought into my brain some 9+ hours after the fact, but that’s one of the many things I love about baking/cooking. It’s one of those great metaphysical mysteries that can be pondered but not explained.
Good thing no explanations are ever needed – I bake, therefore I am. Life is good.
OMG I DID THE SAME THING!! I even weighed out all the other ingredients, but I guess I’ve just never seen anyone list butter as a weight instead of by the tbsp. and I just looked right over it. I came straight here after I was done though cause something said to me, “This just ain’t right.” I’ve been making chocolate chip cookies for so long that I could do it in my sleep and even though this is a new recipe, I didn’t think the dough should be that consistency. Luckily, it’s only about 1/2 stick difference or so and I put it in within minutes. It was still hard to work in, my poor Kitchenaid was struggling, but I know I’ll have to make this recipe at least one more time before I know for sure how it turns out.
I have a home based baking business and several year’s ago I bought a Jacques Torres cookie. It was the best and I was determined to find out how they were made. After a little searching, I found it and called them “my secret recipe” cookies. Lately I have seen the recipe posted on a lot of blogs so I guess I will have to drop the “secret” part…the secret is out! I find them best using high quality chips that you can get at Whole Foods and other more specialized stores.
Hi Michelle!
What is the purpose of mixing cake and bread flours? Why not just use AP flour?
Hi Marie, I responded to this comment over on the throwdown post, but I’ll copy and paste it for you here:
My guess would be to get the benefits from each type of flour, which you can’t necessarily get by just using all-purpose flour. The bread flour gives the cookies a chewy texture and structure, while the cake flour ensures that the interior crumb is tender and not necessarily crispy.
LOVE this recipe. I’ve made two of the other recipes, but never the Alton Brown. I guess I’ll have to try that one soon.
I’ve made these and they are delicious and by the way this is the recipe that Jacque Torres uses in his store in NYC, I believe that is where the paper got the recipe, but anyhow I would highly suggest going to Jacque Torres website to buy his chocolate it’s pretty amazing in these cookies.
I thought the New York Times recipe was Jacques Torres recipe?
Hi Diane, Yes, on the New York Times page they indicate that the recipe that they have published has been adapted from a Jacques Torres recipe.
These truly are the best chocolate chip cookies! My husband was in love and so was I! My 3 year old really liked helping me make these but she wasn’t a big fan on the sea salt sprinkle. I made a few without it, just for her. :) The salt adds a different element that really makes these cookies so good. I believe this is my go-to chocolate chip cookie recipe from now on.. well, at least until I get another inclination to look for a better one!
My husband is a huge chocolate chip cookie fan and I’ve been making the Cook’s Illustrated recipe for years. I want to try this one — but have one question. I like to weigh my flour to get the most accurate amount and I’m wondering why the measurements are different when it comes to the flour, but the weight is the same? Is that correct? Thanks!!
Hi Dee, The volume is different from the weight because the two flours (cake and bread) have different properties. Bread flour has a higher protein and gluten content, therefore weighing more. Which is why you don’t need as much of it to reach the same weight as the cake flour. Hope this makes sense! If you have a scale, definitely use the weights, it’s the best way to bake!
Thanks for taking the time to reply. After I thought about it I figured that must be it. I’m definitely trying this recipe this weekend and I’ll let you know what I think. I have been dedicated to my Cooks Illustrated recipe so I’m excited to see how they turn out! By the way, I love your blog and thanks for the Halloween ideas!
Okay .. so these are my new favorite. Fantastic recipe. I was worried the kids wouldn’t like the dark chocolate chips but they loved them. One thing I noticed, I was using the scale and when I weighed the sugar, one cup read 9 oz. Wasn’t sure why, but I just went with one cup. Came out great.
I saw someone mention Jacques Torres’ Chocolate Chip Cookies on one of these cookie posts (might have been the actual throwdown page) and I just watched the video segment from when they had him on the Chew. His recipe is exactly the same as this NYT cookie but he makes sure to use the huge chips. And now that I go to the NYT page, it does say that their recipe is “adapted from Jacques Torres” although I can’t tell what is different. So you actually made Jacques’ cookies, I guess! Will have to try these for sure. I have everything except the chips…must buy soon!
So, the sea salt scares me. How does it effect the flavor of the cookie? It can’t be salty, right?
Thanks for sharing the recipe. I’m dying to try it.
Thank you times a million for posting the throwdown! I’m a HUGE Cook’s Illustrated fan and that’s the recipe I’ve been relying on. I’ve always meant to try the NYT recipe but, like you, I never wanted to wait a day! This settles it though, I’m gonna give it a shot.
Thanks!
I, too, have an old stand-by recipe for chocolate chip cookies that I just LOVE, but the blend of flours in these cookies intrigues me. I’ll be making these the next time I bake. Thanks!!
I don’t typically like homemade chocolate chip cookies, they just never tasted as awesome as I thought they should. That is, until I found this recipe. These are AMAZING, especially fresh out of the oven. I brown one stick of the butter and let it cool some before mixing it in, making them even more fabulous.
The combination of flours and chilling at least 24 hours makes these cookies absolutely delicious! I bring them with me whenever I meet up with friends or go to a party and everyone always asks for the recipe. Definitely worth making!!
My go to chocolate chip cookie recipe is Southern Living’s “All Time Favorite Chocolate Chip Cookie”. I have yet to find a better one. But I will have to try this. They look perfect!
They sure look good! :)
I noticed a big difference in the taste by refrigerating 48 hours!
What was the difference?
That’s it, I just HAVE to try this thing now! I normally chill my dough at least overnight anyway for any cookies I make so this really isn’t a biggie to me. Interesting about bread & cake flour – two opposite ends of the spectrum, rolled into one! You have me sold with the pics!
Can’t wait to try the winner of your “throwdown”!