The Best Chocolate Chip Cookies in the World
I know that’s quite a title. A pretty audacious claim that I’m making. And it’s hard to say, really, what the best chocolate chip cookie in the world is, because everyone’s ideal cookie is different. Some people like them crunchy, some people like them chewy, some people like dark chocolate in them, or nuts. Some people like them with M&M’s, some people like just the plain old Nestle Tollhouse kind. Or Chips Ahoy. I’m sure someone out there thinks Chips Ahoy cookies are the best chocolate chip cookies in the world. And I guess these cookies aren’t for them.
These are actually the best chocolate chip cookies in the world.
I didn’t come up with the recipe. It’s been floating around the internet for a while now, ever since it was published in the New York Times. Oddly enough, David came across it through his various internet sources about the same time that Orangette convinced me to make them.
I’m glad she did!
These cookies are delicious. They manage to be crispy on the outside, but chewy on the inside. They are delicious on their own, but stand up well against a glass of milk. You might not be able to tell from the picture below, but they are HUGE for homemade chocolate chip cookies. 4 or 5 inches across, easily.
Chocolate Chip Cookies
Adapted from The New York Times
Like Orangette, I have to plug the use of the kitchen scale here. Both volume and weight measurements are included, but using the scale is so much easier. I just put the bowl from my stand mixer right on top of the scale, tare it, and measure away. It’s super simple! If you have a scale, I recommend using it. If you don’t have a scale, I recommend that you get one!
- 2 cups minus 2 Tbsp. (8 ½ oz.) cake flour
- 1 2/3 cups (8 ½ oz.) bread flour
- 1 ¼ tsp. baking soda
- 1 ½ tsp. baking powder
- 1 ½ tsp. coarse salt, such as kosher
- 2 ½ sticks (1 ¼ cups; 10 oz.) unsalted butter, softened
- 1 ¼ cups (10 oz.) light brown sugar
- 1 cup plus 2 Tbsp. (8 oz.) granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
- Sea salt, such as Maldon (I skipped this, because I don’t have it)
Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well; then set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.
When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat.
Using a standard-size ice cream scoop scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.
Repeat with remaining dough.
Yield: About 24 (5-inch) cookies.
P.S. Merry Christmas, Everyone!