Sunday, December 13, 2009

The Ultimate Chocolate Chip Cookie

Good Morning! I know it's a little early in the day to be thinking about chocolate, but a good friend of mine brought these cookies into work, and I've had an obsession over them ever since. Now if this was her personal secret recipe, clearly I wouldn't share it online without her permission, but because it was posted by the New York Times (adapted from Jacques Torres), I just have to spread the love. These cookies have it all – the crispy outside, the chewy inside, lots of chocolate, and that sweet salty mixture that I just love. Oh la la. I know you are going to love these, please make them and let me know what you think. Bon appetit!

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
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)
Sea salt.

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.

Eat warm, with a big napkin!
Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.


  1. This comment has been removed by the author.

  2. As your wonderful friend who made these, I wanted to pass along some helpful hints!
    1. Don't bother with Valrhona chocolate. It is crazy expensive. The Ghiradelli chocolate is the same shape, the quality is nearly the same, and it is way cheaper.
    2. Use a kitchen scale if you have one, instead of going by the cups measurements. It will be much more accurate.
    3. I make 1oz mounds of dough, instead of 3.5. A 3.5oz cookie is HUGE.

    That is all! Happy baking!



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