Perfect Chocolate Chip Cookies

Admittedly, I love all types of chocolate chip cookies. 😉 That being said, these might be my ultimate favorite chocolate chip cookies. They are thick, crisp on the outside, chewy on the inside, and are loaded with both semi-sweet and dark chocolate. SO good.

This recipe was adapted from The New York Times, contributed by David Leite. I weighed all of the dry ingredients, modified the cookie size and baking time, and used a mixture of chopped bittersweet and semi-sweet chocolate as well as semi-sweet chocolate chips. The original recipe uses disks of chocolate because they melt differently than chocolate chips; the chopped chocolate had the same effect.

Prior to baking, the dough is refrigerated for 24 to 36 hours. This results in a firmer dough because the dry ingredients absorb the wet ingredients. I also froze scoops of this cookie dough with great success.

Yield: 3 dozen cookies

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 ⅔ cups (8 1/2 ounces) bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 2 ½ sticks (1 1/4 cups) unsalted butter
  • 1 ¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 ¼ pounds bittersweet chocolate disks or fèves (at least 60 % cacao)(I used a combination of semi-sweet and bittersweet chocolate)(see note below)
  • flaky sea salt
  1. Sift or whisk 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.
  3. Add eggs, one at a time, mixing well after each addition.
  4. Stir in the vanilla.
  5. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
  6. Drop chocolate pieces in and incorporate them without breaking them.
  7. 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.
  8. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  9. Using a large cookie scoop, scoop mounds of dough (about 2 tablespoons each) onto the prepared baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. (I placed 8 cookies per sheet.)
  10. Sprinkle lightly with sea salt and bake until golden brown but still soft, 14 to 16 minutes.
  11. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
  12. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Serve warm.

Chocolate: Bittersweet chocolate disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are sold at Whole Foods.
Note: The dough can be scooped into portions and frozen. Bake directly from the freezer adding 2 minutes onto the baking time.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

6 responses to “Perfect Chocolate Chip Cookies

  1. I believe one CANNOT have too many chocolate chip cookie recipes…. these look absolutely lovely!

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