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Chocolate Chip Cookies

Absolutely perfect chocolate chip cookies, courtesy of Jacques Torres.
Print Recipe Pin Recipe
Prep Time 1 day
Cook Time 15 minutes
Course Dessert
Servings 30

Ingredients
  

  • 2 cups minus 2 tablespoons cake flour (8 ½ ounces)
  • 1 2/3 cups bread flour (8 ½ ounces – trust me, the weights are correct – different flours have different weights)
  • 1 ¼ teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon kosher salt
  • 2 ½ sticks unsalted butter
  • 1 ¼ cups packed brown sugar (10 ounces )
  • 1 cup plus 2 tablespoons granulated sugar (8 ounces)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ¼ pounds dark chocolate chips or chunks – I usually use a blend – you can also chop it yourself, which is what was originally called for

Instructions
 

  • In a medium-sized bowl, whisk together the flours, baking soda, baking powder and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle, cream the butter and sugars until light and fluffy, about five minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the bowl, making sure to get the bottom.
  • Slowly add the dry ingredients and mix on low until just blended. Add in the chocolate and mix until just combined.
  • Using an ice cream disher (mine holds roughly 3 tablespoons), scoop mounds onto a parchment-lined baking sheet. You don’t have to space them out at this point because the dough still has to rest. (Alternatively, you can cover the bowl and rest the dough without portioning out, but if you do, you’ll have to pull the dough out of the fridge about an hour before you’re ready to bake so it will be soft enough to scoop.) Cover tightly with plastic wrap and rest overnight in the fridge.
  • When you’re ready to bake, preheat your oven to 350 degrees. Line a baking sheet with parchment and space your dough balls about three inches apart. Sprinkle with a little kosher or sea salt and bake for about 15 minutes or until golden brown, but still soft. Cool for a few minutes on the cookie sheet and then transfer to a wire rack to cool completely.
  • Both the dough and baked cookies freeze beautifully. Baked cookies will keep at room temperature for a couple of days.