Print This Recipe
So, there are chocolate chip cookies, then there are these chocolate chip cookies. Throw away your other recipes, because you won’t need them after trying this one. Seriously. This is the best chocolate chip cookie I have ever made, and my coworkers seem to agree. After bringing them into work, I received an email from one of my favorite guinea pigs which said, “OMG, those cookies are good!” in 72-inch purple and pink font. Point taken.
These cookies are crispy on the outside, chewy on the inside, have a rich caramely flavor because of the brown sugar, and the sea salt sprinkled on top is just the perfect addition. And even though they are the size of your head, you still get chocolate in every bite thanks to the fèves (chocolate discs). Because I’m not a fan of dark chocolate (and not ashamed to admit so), I used milk chocolate ones, which I found at Surfas, my local commercial kitchen supply store. (Just search fèves on their website.) These specific chocolates are kinda pricey, so you could always just use the largest chocolate chips you can find and they will still taste just as good.
And finally, just a note that I used all-purpose flour in place of the bread flour.
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
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 disks or fèves, at least 60 percent cacao content (see note)
- 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 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.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- 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. Eat warm, with a big napkin.
Yields 1 1/2 dozen 5-inch cookies.