The Best Chocolate Chip Cookie Recipe Ever
User Reviews
5
The Best Chocolate Chip Cookie Recipe Ever
Description
The Best Chocolate Chip Cookie Recipe Ever features a mix of cake and bread flours that contribute to a cookie with a soft inside and a slight structural chew. The combination of baking soda and baking powder helps achieve a moderate rise and a balanced texture. After creaming butter with light brown and granulated sugars until very light, eggs and vanilla are added, followed by the dry ingredients just until combined. Incorporating large disks of bittersweet chocolate preserves their shape, delivering thick chocolate pockets.
The dough is refrigerated for 24 to 36 hours, which allows the flour to hydrate fully and the flavors to mature. Baking at 350°F on parchment or nonstick mats, the cookies are formed into large mounds about the size of generous golf balls. They are baked until the edges are golden but the center remains soft. A final sprinkle of sea salt enhances the chocolate and sugar balance.
The resulting cookies offer a rich mix of textures from tender centers to slightly caramelized edges. They suit any dessert craving that calls for a classic chocolate chip cookie elevated by resting the dough and using bittersweet chocolate. The dough keeps refrigerated for up to 72 hours, letting you bake fresh batches over several days.
Ingredients
- 2 cups cake flour 8 1/2 ounces, minus 2 tablespoons
- 1 2/3 cups bread flour 8 1/2 ounces bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teapoons salt coarse
- 1 1/4 cups butter unsalted
- 1 1/4 cups light brown sugar 10 ounces
- 1 cup granulated sugar 8 ounces, plus 2 tablespoons
- 2 egg
- 2 teaspoons vanilla extract
- 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60% cacao
- salt sea salt
Instructions
- 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.
- 4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto a 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 I hope you will find that these are the best chocolate chip cookies, I have had several batches of these, I really find for me, these are the best chocolate chip cookies ever.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48Serving
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 47mg | 2% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 165IU | 3% |
| Calcium | 21mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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