At the time of writing, my chocolate chip cookie dough is only just beginning its necessary 36 hours of chilling time in the fridge. As I have to wait for two days before I’ll be able to bake, photograph and eat these cookies, I figured I might as well get started on the blogging part now. Just kill some time. You know.
These are the ultimate chocolate chip cookies. Did you hear me? ULTIMATE. As in, there is no better cookies. Stop looking now. You have found the best recipe ever. The best chocolate chip cookies. They have the best, deepest flavour. A great texture with a crisp edge and chewy center. And they stay chewy day after day after day. These cookies do not go soft. They only get better. And better. And better. Thank you, Jacques Torres.
Let’s go back to the beginning. A few years ago, the New York Times published an article about the quest for the best chocolate chip cookie recipe (the photo in that article is enough to make me salivate). They claimed that one of the keys to getting the best cookies is the refrigeration time, as it allows the flavours to develop into the dough. The result is a deep, rich, almost butterscotch-like cookie. Hence the 36 hours. Hurry up, cookie dough.
NEW YORK TIMES ULTIMATE CHOCOLATE CHIP COOKIES
Adapted from the recipe by Jacques Torres in the New York Times.
The type of chocolate you use in this recipe is really up to you. I prefer chocolate chips to chopped chocolate because I think chunks take over the cookies. I also prefer semisweet over milk because milk chocolate can make them too sweet. Torres recommends 60% discs, but that is for very large cookies. Use whatever you like best. Don’t be afraid to experiment because let’s face it, chocolate chip cookies can hardly go wrong.
275g unsalted butter, softened (1 1/4 cups, 2 1/2 sticks)
1 1/4 cup light brown sugar (10 oz)
1 cup white sugar (7 oz)
1 tsp vanilla extract
2 cups minus 2 tbsp plain flour (8 1/2 oz)
1 2/3 cup bread flour (8 1/2 oz)
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp sea salt (plus extra for sprinkling)
450g chocolate chips or chunks of your choice (1 pound)
Cut the butter into about 8 pieces. Put it in the bowl of your electric mixer along with both sugars. Beat until very pale and fluffy, about 5 minutes. Add the vanilla and the eggs one at a time, beating well after each addition.
Put the flours, soda, baking powder and salt in the bowl. Mix on a low speed until just combined. Add the chocolate and keep mixing slowly until evenly distributed.
Transfer the dough to a ceramic bowl (and use plastic wrap to cover) or an airtight container. Refrigerate for a minimum of 24 hours and a maximum of 72. You can always bake up a small batch right away but they will not be the same. Trust me; the chilling time really makes a huge difference. 36 hours is ideal.
When you are ready to bake, preheat the oven to 170 C and line 2-3 baking sheets with parchment paper.
Roll tablespoonfuls of dough into balls and place them on the trays, leaving ample room for spreading (you can make them any size you like, but remember to adjust the baking time accordingly). Sprinkle each ball of dough lightly with sea salt (it brings out flavour).
Bake for 10 minutes until golden brown but still soft. Allow them to cool for 5-10 minutes before transferring to wire racks. Repeat with the remaining dough (immediately or the next day). Makes about 60-70 medium sized cookies.
These cookies really are amazing, with their layers of textures (crispy edges, chewy centres and gooey chocolate bits) and whole new dimension of flavours created by the salt and refrigeration. Everyone loves them. They are the ultimate chocolate chip cookies and are well worth the 36 hour wait!