Monday, December 12, 2011

The Ultimate Chocolate Chip Cookie Recipe

Tis the Season for cookies, desserts and an extra 5 pounds. Cookies have always been the best thing to bring to a party or give as gifts this time of year. Over the next week, I hope you enjoy a few of my favorite cookie recipes. This ones a classic..

Make these chocolate chip cookies and you will receive major compliments. These are now, my go to recipe for chocolate chip cookies. This recipe is adapted from the infamous Jacque Torres aka Mr. Chocolate. It is a truly perfect recipe.

Do not be fooled by the prep time. This recipe does call for the dough to be refrigerated at least 24 hours but I find it makes it much easier this way. You can make the dough days in advance and just bake them the day of the party. They also stay good for 3 days in an air tight container.

Next time you are in the mood to make cookies, definitely try this recipe. In order for these cookies to come out perfect do not skip these steps: Bring the butter and eggs to room temperature and make sure to have good quality chocolate (I used Ghiradelli)


Chocolate Chip Cookies
Yields: 50 cookies
Prep and Baking Time: 1 hour 30 minutes, plus 24-72 hours to chill the dough

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons coarse salt
2 1/2 sticks unsalted butter, room temperature
1 1/4 cups light brown sugar, packed
1 cup plus 2 tablespoons granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/3 pounds good quality chocolate chips and chocolate bar, at least 60% cacao ( I used both chips and chopped chocolate bar to give different textures)
sea salt or fleur de sel, for sprinkling
1. Sift together the dry ingredients: cake flour, bread flour, baking soda, baking powder, and salt into a medium sized bowl and set aside.
2. In the bowl of a stand mixer, cream together your butter, brown sugar and granulated sugar until light and fluffy, 3-5 minutes. 
3. Add in the eggs, one at a time, until combined, scraping down the sides of the bowl. Add in the vanilla and mix. 
4. Gradually add in the dry ingredients, until just moistened. Fold in your chocolate until evenly distributed throughout the dough. 

5.Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 24 hours, or as long as 72 hours. When you are ready to bake, bring the dough to room temperature. 
6. Preheat your oven to 350 degrees F. Line and/or grease your baking sheets. Scoop your dough out onto the sheets using a small ice cream scoop or rounded tablespoonfuls of dough (about 2 tbps each cookie) Do not press the dough down .
Sprinkle the cookies lightly with a bit of fleur de sel or sea salt. Bake 10-12 minutes.
4. Allow the cookies to cool slightly on your baking sheet, then move them to wire rack to cool completely. Store in an air-tight container at room temperature for up to 3 days.


  1. Can you explain the reason for cake and bread flour? I usually use all purpose flour for baking. Can you substitute?

  2. I have never tried the recipe with all-purpose flour. I am guessing the orginal recipe used the two different flours to achieve a desired texture for the cookie. I think using all purpose flour would work just fine and would make a delicious cookie. I will have to try it one day. Let me know if it works out :)