Just like everyone else out in blogger land, I am always looking for a good Chocolate Chip Cookie. Every blog out there had this recipe from the New York Times, adapted from Jacques Torres. And, like a lot of bloggers out there, agree that this cookie is the Best Chocolate Chip Cookie to date. (Cuz you know, the next time you come across a new chocolate chip cookie, you will make it, just to see if it tops your current favorite Chocolate Chip, I know I will). If you are the person that missed out on all the talk about the best chocolate chip cookies out in blogger land, here is the recipe that was the talk of blogger town, at one time, and currently my favorite Chocolate Chip Cookie!!
2 Cups minus 2 Tablespoons Cake Flour
1 2/3 Cup Bread Flour
1 1/4 tsp. Baking Soda
1 1/2 tsp. Baking Powder
1 1/2 tsp. Coarse Salt
2 1/2 Sticks Unsalted Butter (Do Not Substitute)
1 1/4 Cups Light Brown Sugar
1 Cup plus 2 Tbsp. Granulated Sugar
2 Large Eggs
2 tsp. Natural Vanilla (Do not use fake vanilla!!)
1 1/4 lb. Bittersweet Chocolate Chips (Or whatever kind of chocolate chips you favor!)
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with the paddle blade, 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. (I mix all my dry ingredients in with a wooden spoon when I make cookies, just until combined. I never use the mixer to mix in the dry ingredients, I find I have a more tender cookie that way). 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.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a non stick baking mat. Set aside.
Scoop dough onto baking sheet, sprinkle slightly with sea salt, and bake cookies for 10-12 minutes or until lightly browned. (I use a medium cookie scoop). Let cookies set for 5 minutes, and then transfer to a wire rack to cool.
My size cookies yield: 4-5 dozen cookies.