Chocolate chip cookies are as personal as they are universal.
You may have heard about the New York Times recipe for the best chocolate chip cookie you’ve ever had. We’ve found a somewhat simpler recipe from theliveinkitchen.com, but if you want to conquer the original New York Times one from Jacques Torres, you can find it at the end of this post.
Chocolate Chip Cookies
2 cups minus 2 tablespoons cake flour
1⅔ cups bread flour or unbleached all purpose flour
1¼ teaspoons baking soda
1½ teaspoons baking powder
1½ teaspoons coarse kosher salt
2½ sticks (1¼ cups) unsalted butter
1¼ cups firmly packed light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2½ cups semisweet or dark chocolate chips or disks
In a large bowl, whisk together the flours, baking soda, baking powder, and salt. Set aside.
Using a stand mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes.
Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
Reduce the speed to low, add the dry ingredients, and mix until just combined, 5 to 10 seconds. Use a wooden spoon or rubber spatula to fold in chocolate chips.
At this point, you can bake the cookies or press plastic wrap against the dough and refrigerate it for 24 to 72 hours. When you’re ready to bake the cookies, preheat the oven to 350ºF.
Line a baking sheet with parchment or a Silpat.
Scoop generous mounds of dough onto the baking sheet. Sprinkle them lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
Transfer the sheet to a wire rack for 10 minutes, then transfer the cookies to another rack to cool completely. Repeat with the remaining dough.
Adapted from Jacques Torres in The New York Times