You won’t find more than one chocolate chip cookie recipe on this blog. This is, without a doubt, the only one I’ll ever use. These chocolate chip cookies are addicting in the best way possible.
Let me start with a little disclaimer: if you like thin, crispy cookies, this recipe is NOT for you. These chocolate chip cookies come out big, soft, and chewy every time. Two different types of flour are used to create this texture, and the dough is refrigerated overnight to help intensify the chewiness. And yes, this is the infamous New York Times (Jaques Torres) recipe.
The ingredients and instructions might seem a little overwhelming compared to the cookie recipes you’re used to but I PROMISE YOU that the extra work is worth it.
Start by combining the flours, baking soda, baking powder, and salt in a bowl. Use a whisk to mix well and set aside. Next, cream together the butter, sugars, and vanilla in a stand mixer. You need to beat these ingredients on medium high for at least 5 minutes to get the mixture nice and fluffy.
Then, add the first egg. Mix on medium until fully incorporated, and then add the other egg. Reduce the mixer speed to low and begin adding the dry flour mixture. DO NOT OVER MIX. You want the flour to be just barely incorporated, with white streaks still visible.
Remove the paddle attachment from your mixer. Scatter your chocolate pieces into the bowl and mix with a rubber spatula to distribute the chocolate into the batter. Again, do not over mix the dough.
The true Jaques Torres recipe uses chocolate feves in the cookies. These are flat discs that are specifically shaped to melt perfectly into the cookie during baking. However, they can be a little bit pricey. If you are looking for a cheaper substitute, I like the Ghirardelli baking chips. They are slightly wider and flatter than standard chocolate chips, so you get the wide feve-like chocolate distribution without the big price tag. Whichever chips you choose, make sure they are at least 60% cacao.
Press plastic wrap to the surface of your dough and refrigerate overnight. This is CRUCIAL. The dough will solidify during this time and the flavors will intensify. For the best results, refrigerate for at least 24 hours before baking. You’ll get even better results if you wait 48 hours (if your will power is strong enough, that is).
Once the dough is chilled, you can use an ice cream scoop to shape the dough. Make them BIG. You should only have 4 cookies per sheet. The dough should still be cold when you put it into the oven. This slows down the spreading of the dough during baking and leaves you with a chewy cookie rather than a crispy one.
This recipe makes a lot of dough, but luckily it freezes really well. If you don’t need all of the cookies right away, form the dough into balls and then freeze until needed. Thaw the dough for about 10 minutes before baking.
Bake the chocolate chip cookies on parchment paper for 17-19 minutes at 350 degrees. They should be barely golden when you take them out of the oven. Place the hot cookie sheet onto a cooling rack for 10 minutes, and then transfer each cookie directly onto the cooling rack for another 10 minutes.
You are now free to consume as many cookies as you can! The extra work was totally worth it, right!?
- 2 cups minus 2 tablespoons cake flour
- 1⅔ cups bread flour
- 1½ teaspoons baking powder
- 1¼ teaspoons baking soda
- 1½ teaspoons kosher salt
- 1¼ cups (2½ sticks) unsalted butter, at room temperature
- 1¼ cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 1¼ pounds bittersweet chocolate feves or chips, at least 60 prcent cacao
- In a medium bowl, whisk together cake flour, bread flour, baking powder, baking soda, and salt. Set aside.
- In a stand mixer, beat butter, sugars, and vanilla on medium high for 5 minutes.
- Add eggs, one a time, until just incorporated.
- Reduce mixer speed to low and pour flour mixture in. DO NOT OVER MIX. Turn the mixer off when the flour is incorporated but there are still visible white streaks.
- Add chocolate pieces to the cookie dough and use a rubber spatula to incorporate them.
- Press plastic wrap to the dough surface. Refrigerate dough for at least 24 hours, or 48 hours if time allows.
- Scoop balls of dough (a little bigger than a golf ball) onto parchment paper and bake for 17-19 minutes at 350 degrees until light golden brown.
- Transfer hot cookie sheet to a cooling rack. After 10 minutes, move each cookie to the cooling rack for another 10 minutes. Store in an airtight container.