Let’s talk about chocolate chip cookies – life’s perfect cookie. I think everyone likes chocolate chip cookies and it seems that everyone has their own favorite recipe. I don’t discriminate, I like all different types of chocolate chip cookies – crispy, chewy, soft, I’ll eat them all.
But if you made me choose my favorite chocolate chip cookie recipe, it has to be Jacques Torres’. The large size means that the edges are slightly crispy, while the inside is soft and gooey. The caramel flavor of the brown sugar really shines through. The sprinkling of sea salt at the end is the perfect compliment to the rich, dark chocolate. I’m still open to other recipe suggestions, but I have tried quite a few different recipes and I keep coming back to this one.
I call these the “two-day cookies” because the recipe calls for letting the dough sit for a torturous 36 hours. TheBetterHalf doesn’t understand why I need to do this and gets kind of resentful when he sees me making chocolate chip cookie dough that can’t be eaten for two days. However I think the wait time is really worth it! I have tried baking the dough right away, and after only 24 hours. And the cookies are great, because after all, when is a warm chocolate chip cookie not great? But waiting the full 36 hours really brings out a unique caramel / toffee flavor. To read more about the science of it, look at this article. I don’t question the science – this is ChezCateyLou, not CateyLou’s Laboratory - I just trust it!
The only change I make from the original recipe is the amount and type of chocolate. It calls for 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content. The disks are sold at Jacques Torres, and the fèves are sold at Whole Foods. I use Ghiradelli bittersweet chocolate chips instead (which can be found at most grocery stores), and I only use a bag and a half, about 15 ounces. I have used the entire 1 1/4 pounds of chocolate the recipe calls for and I thought it was just a little too much chocolate.
Now I know you are probably thinking it is a bit of a pain to get bread flour and cake flour just to make a chocolate chip cookie. I get it, I really do. When I first tried to make this recipe, I had to go to 4 different markets in NYC to find cake flour. FOUR! I’m telling you, grocery shopping in the city can be quite frustrating. But it is worth the effort to get these two flours, and once you have bread flour in the house you have an excuse to make fresh baked bread!
From the New York Times
2 cups minus 2 Tbsp (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 Tbsp (8 ounces) granulated sugar
2 large eggs
2 tsp natural vanilla extract
15 ounces bittersweet chocolate chips or disks (at least 60% cacao content)
Sea salt, for sprinkling
Sift flours, baking soda, baking powder, and salt into a medium bowl. 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. Mix in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and gently incorporate them.
Press plastic wrap against dough and refrigerate for 24 - 36 hours. Dough can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350 degrees F. Scoop 3 1/2 ounce mounds of dough (the size of generous golf balls) onto baking sheet (about 6 will fit on a standard baking sheet). You might have to roll the dough into balls in your hands. Sprinkle lightly with sea salt and bake until golden brown but still soft, 15 – 20 minutes.