My Favorite Chocolate Chip Cookies are an adaptation of Jacques Torres’ famous recipe. They need to be frozen before baking so plan ahead.
This is a shout out to my sister-in-law Carrie who asked for my chocolate chip cookie recipe. She complained hers always seem to bake up flat. These don’t. But you can’t mix them up and eat them the same day. Chilling is the secret. I like to scoop them out and then freeze, baking only as many as I need immediately.
My skinny secret about cookies is to make small ones. The original recipe called for dough to produce 16 cookies. However, I got 82 cookies. It’s true the texture is perhaps a bit different when you make small ones (watch the cooking time carefully) compared to the big ones but big ones induce more guilt than I can handle.
The original recipe was first published in the New York Times and is attributed to Jacques Torres. I’ve added the options and freezing instructions. Thanks for a yummy cookie, Jacques.
2 cups minus 2 tablespoons cake flour (8.5 oz) 1-2/3 cups bread flour (8.5 oz) 1-1/4 teaspoon baking soda 1-1/2 teaspoon baking powder 1-1/2 teaspoons coarse salt 2-1/2 sticks (1 1/4 cups) unsalted butter 1-1/4 cups (10 oz) light brown sugar 1 cup plus 2 tablespoons (8 oz) granulated sugar 2 large eggs 2 teaspoons natural vanilla extract 1 1/4 lbs. bittersweet chocolate chips. (Optional: add 3/4 c. chopped toasted pecans) (Optional: for deeper, richer flavor and color--add 1 t. instant espresso; you won't taste the coffee flavor) Sea salt
- 2 cups minus 2 tablespoons cake flour (8.5 oz)
- 1-2/3 cups bread flour (8.5 oz)
- 1-1/4 teaspoon baking soda
- 1-1/2 teaspoon baking powder
- 1-1/2 teaspoons coarse salt
- 2-1/2 sticks (1 1/4 cups) unsalted butter
- 1-1/4 cups (10 oz) light brown sugar
- 1 cup plus 2 tablespoons (8 oz) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 1/4 lbs. bittersweet chocolate chips.
(Optional: for deeper, richer flavor and color--add 1 t. instant espresso; you won't taste the coffee flavor)
- Sea salt
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. add eggs, one at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
- Drop chocolate chips in (and nuts, if using) and incorporate them without breaking them. A #60 ice cream dipper works nicely for smaller size cookies (equal to 1 tablespoon). Dip onto cookies sheets covered with wax paper. (May be slightly touching each other). Refrigerate or freeze until firm. Store in a plastic bag until ready to use.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Sprinkle lightly with sea salt (I usually forget this but it is surprisingly tasty) and bake until golden brown but still soft, about 12 minutes for the smaller size I like.
Original recipe recommends dough be covered and refrigerated for 24 to 36 hours up to 72 hours. May be used in batches and can be refrigerated for up to 72 hours. However, I find the cookies are hard to dip after the dough is chilled so I like to portion it as soon as I mix up the dough.