Do you want to be the mom (or dad) on the block that makes the BEST chocolate chip cookies? This recipe will certainly win you that award! Seriously – these are the BEST chocolate chip cookies EVER!! I’ve tried the Nestle’ Tollhouse recipe, the Betty Crocker recipe, and various other recipes but nothing comes close to these cookies. The recipe is from famed chocolatier Jacques Torres { http://www.mrchocolate.com/ } and he made these on The Chew (a daytime talk-show of sorts). We decided to give them a try and we have been hooked ever since! You have to have a little patience with these cookies because you have to let the batter chill in the fridge for 4-24hrs (depending on method) but let me tell you, these are more than worth the wait.
You might even want to make a double batch because they are addicting.
* Notes: 1) Use real butter – it makes all the difference 2) use the correct types of flour – you can usually find some in the bargain bins at the store and then you only have to buy what you need (I tried to substitute with regular flour and they didn’t turn out as well)
Best Chocolate Chip Cookies
Ingredients:
* 2 cups minus 2 tablespoons cake flour
* 1 2/3 cup bread flour
* 1¼ teaspoons baking soda
* 1½ teaspoons baking powder
* 1½ teaspoons coarse salt
* 2½ sticks of unsalted butter
* 1¼ cups light brown sugar
* 1 cup plus 2 tablespoons of sugar
* 2 large eggs
* 2 teaspoons vanilla (real vanilla is always best if you have it – we get ours from Costco for a great deal)
* 1¼ pounds of bittersweet chocolate disks – at least 60% cacao (you can find them at Whole Foods – we found ours at Winco in the bargain bins – you can also use chips, but the disks make them so much more chocolatey) this is about 3 cups.
* Sea Salt for sprinkling (I use kosher salt in a pinch)
Method:
1). Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2). Using a mixer, cream butter and sugars together until very light (approx 5 min). Add eggs and mix well. Stir in vanilla. Reduce speed to low and slowly add the dry ingredients and mix until just combined (5-10 sec). Drop chocolate pieces in and carefully incorporate them.
3). Cover and refrigerate the dough for 24-36 hours then roll into golf ball sized mounds -or- (my personal favorite method) roll dough into golf ball sized mounds, place them on a cookie sheet and refrigerate for 4-6 hours. (If you have already rolled them into balls, you could place them in a freezer bag and freeze them for use at a later time).
4). When ready to bake, preheat oven to 350°. Line a baking sheet with parchment paper (or bake on a baking stone – we love ours from Pampered Chef) or a non-stick baking mat.
5). Place 6-9 golf ball mounds onto baking sheet. Sprinkle each cookie lightly with sea salt and bake until golden brown, but still soft. About 18-20 mins.
6). Transfer to a wire rack or wax paper for cooling.
* Yield: 1½ dozen 5-inch cookies
Eat warm with a big napkin and a glass of ice cold milk! Bet you can’t eat just one!
