The Most Perfect Chocolate Chip Cookie Recipe.

When my sister and I were younger, now and again we would be grounded for some minor, or major, offense.  Usually it was Dad who played the heavy and if we were in especially big trouble or say, there was a dance or outing taking place over the weekend (or we were just ready to be in Dad's good graces once again), we'd break out with some kind of homeade sweet treat. Usually that softened him up, which resulted in our sentence being lifted and immediate freedom.  But there was one secret weapon that was all-powerful and most persuasive that worked every time: the chocolate chip cookie.

Most recently, I discovered a recipe that claimed to be the "best chocolate chip cookie" (seen here).  Usually, I just roll my eyes at anything claiming to be the "best" of anything because it's such a matter of opinion.  Not to toot my own horn but I make a somewhat decent chocolate chip cookie. Yet, I admit that I was still in search for that perfect recipe: you know, one that guarantees that the cookie doesn't come out looking thinner than Flat Stanley, is just the right balance of crisp + chewy while showing off those trademark bumpy ridges on top and one that's consistently dependable.  

And now, the only eye rolling going on now is the kind that happens because these are gloriously good: this recipe should, scratch that...will, be the only chocolate chip cookie recipe you'll need from here on out (I'm not too proud to admit: I was wrong).  Take special note of the use of bread flour and cake flour which are essential ingredients and the 24 hour chilling time in the fridge (don't skip doing this...for a quick 'Alton Brown' explanation of why, visit here).  I also snuck in some wheat flour which I noted in the recipe below because I'm just sneaky like that. 

And you can bet my Dad will be getting a batch of these, just for good times sake :)

Chocolate Chip Cookies Recipe (adapted from Jacques Torres via NY Times)

2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
1 2/3 cups (8 1/2 ounces) bread flour *
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate chips (try Scharffen Berger or Trader Joe's brand)  **
Sea salt, for sprinkling

{bread flour, butter, two eggs- one was a double yolked egg! and lastly, vanilla}

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. 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 the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. 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.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6: 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Yield: 1 1/2 dozen 5-inch cookies.

*I used 1 1/3 bread flour and 1/3 wheat flour.
**Or you can use 1 1/4 pounds of bittersweet choclate disks or fèves, at least 60 percent cacao content if you want emulate Jacques Torres' original, bakery-made chocolate chip cookies.

Enjoy!

Posted by Dawn.