Best Chocolate Chip Cookies Eva!

Last week, my Sista made the most scrumptious chocolate chip cookies I have ever tasted in my whole life.  And believe me, I have eaten many a chocolate chip cookie in my lifetime and these were positively the best.  It may have something to do with the combination of chocolate and salt; my two favorite food groups. 

Chocolate Chip Cookies

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.

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.


11 responses

  1. Yum! Katie LOVES LOVES LOVES to bake (despite not being able to eat half of what she makes…no chocolate for that girl). However, her dad is happy to eat her share for her. I'll have to get her to try these. Katie makes a mean chocolate chip cookie with an Oreo inside…trust me…one is enough for an entire year's fix of chocolate!!

  2. OMG this is cruel! I am on a diet and should have known better than to come here and see the pictures….one can admire from afar:) My kids LOVE chocolate chip cookies and I must say these do look heavenly….hummmm, maybe for THEM:) Of course that could mean me having to “taste test” of course just to be certain they pass muster, lol. Enjoy your Sunday.

  3. I so should have made these yesterday instead of the ones from the Dorie Greenspan Baking book. I was so disappointed that the ones I made did not turn out as expected. These cookies look marvelous.

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