In all seriousness, this is the only chocolate chip cookie recipe you will ever need. It's absolutely perfect! I will admit that I adapted this recipe from the famous NY Times recipe by Jacques Torres . The recipe already, as is, is wonderful, but I found myself tweaking it one day and absolutely loved the results. Using different flours is a must and makes a huge difference! Also, be sure to use really good quality chips-- I always try to find some that have a cacao content of 60% or more (it makes a world of difference).
In fact, I made a huge batch and brought them in to work last Friday as a "Happy 'First Week of School is Over' Day" celebration treat and they disappeared completely by the end of the school day. I was thrilled when my friend/colleague's 3 year old daughter told me they were "the best cookies I've ever ate!".
Please, please, please...make these soon!
The Best Chocolate Chip Cookies. Ever.
Makes 2-3 dozen 2 1/2 - 3 inch cookies
*adapted from Jacques Torres's NY Times recipe
2 cups, minus 2 tbsp, cake flour
1 2/3 cups all-purpose flour
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1 1/2 tsp salt
1/2 tsp ground nutmeg
2 1/2 sticks unsalted butter (at room temperature)
1 3/4 cups + 2 tbsp dark brown sugar
1/2 cup granulated white sugar
2 large eggs (at room temperature)
2 tsp real vanilla extract
12 oz good quality dark chocolate chips
additional sea salt
Preheat the oven to 350 degrees F.
1. Sift the flours, baking powder, baking soda, salt, and nutmeg together in a bowl large enough bowl and then set aside.
2. Using a mixer (or hand mixer) cream the butter and both sugars together for about 4-5 minutes until the mixture is light and fluffy. Add the eggs one and a time making sure to mix in each one well. Stir in the vanilla extract.
3. Reduce the speed to low and gradually add the dry ingredients into the butter, sugar, and eggs (I usually add it in thirds). Make sure to mix it just until it's combined and there aren't anymore "dry patches". This shouldn't take longer than about 10-20 seconds. Next, gently fold in the chocolate chips until they are pretty evenly distributed. * 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.
4. On a prepared baking sheet lined with parchment paper or Silipat, place 1 inch rounds of cookie dough about 2 inches apart from each other. Bake each batch for 16 minutes on the middle rack of the oven (just until nicely golden brown). Allow the cookies to cool for a few minutes before removing from the baking sheet and transferring to a cooling rack.
*Note: Keeping the dough refrigerated for the noted amount of time can really make a tasty difference. This step helps marry the flavors together; I have baked the cookies right away and skipped this step a few times and always notice a difference. However, they will still be delicious without refrigeration-- just less spunky.