Today is Sunday. That, to me, feels like a cookie day. I was going to post a delectable recipe I just found on Taste Love & Nourish, these wonderfully decadent but (relatively) guilt-free chocolate fudge cookies, but I’ve been having problems with my new oven where none of my cookies will spread! And I don’t know why! 🙁 (If anyone happens to read this, your tips would be much appreciated!) So far, I have managed to deduce that my oven is very hot (at least 50 degrees hotter than the setting reads, I think) and suspect that the new pan I bought a few months ago may also have something to do with it, but with much fiddling I’ve only gotten my cookies to kind of spread, but mostly have been eating strange cookie-truffle hybrids that, while still delicious, don’t resemble cookies at all. So, trust me that those fudge cookies are amazing, and instead I will simply post my very very most favorite recipe for chocolate chip cookies — to be precise, the New York Times Jacques Torres 36-hour-waiting-period cookies — that I first made last year (a simpler time free of oven mysteries).
This post was originally titled the “best chocolate chip cookies you will ever bake.” And at the time, I believed it! Normally, I wouldn’t have been so audacious as to call anything I’ve made “the best that you will ever make,” knowing neither you nor your culinary capabilities. But at that point, I’d seen this NYT recipe floating around the Internet for a few years and had only ever seen it with this title. The best chocolate chip cookies ever, the most ridiculously, mind-blowingly amazing pieces of heaven, etc. etc. etc. And when I made them, I found them absolutely deserving. They were rich, just the right amount of chewy and crispy, with a deep and nuanced caramel flavor that (I assume) came from the 36-hour waiting period where the dough ascends to a greater plane of being. And the sea salt was the final, perfecting touch.
However, I’ve since come across some interesting discussions on the Jacques Torres recipe, most notably here at Averie Cooks. I was surprised to see that the pushback to this recipe (which I’ve so wholeheartedly embraced, clearly) but it just goes to show that there’s always more to be learned and another recipe to be tried. 🙂 And, you know, I was pretty nervous about making such a grand claim to begin with (even with everyone else’s hearty endorsements of the same recipe), so I feel pretty comfortable knocking this down to the precisely accurate title — “The Best Chocolate Chip Cookies I’ve Ever Baked.” 😉 Hope you enjoy!
The Best Chocolate Chip Cookies I’ve Ever Baked
The first time I came across this recipe was on For Me, For You, here (and I wholly recommend reading her post over mine, because it’s beautifully done, plus she gives wonderful tips for baking these and all cookies in general!). The original New York Times article on the cookie is here. Lastly, my recipe here is without a mixer, since I don’t have one. I used a whisk and then a wooden spatula.
2 cups minus 2 tbsp. cake flour
1 2/3 cups bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 ½ tsp. coarse salt, such as kosher
2 ½ sticks unsalted butter, softened
1 ¼ cups light brown sugar
1 cup plus 2 tbsp. granulated sugar
2 large eggs
2 tsp. vanilla extract
1¼ pounds (20 oz.) bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
Sea salt or kosher salt for garnishing
1. Combine flours, baking soda, baking powder, and salt in a bowl. Sift and set aside.
2. Whisk 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.
3. Add dry ingredients, and mix until just combined. (I used a wooden spatula to do this.) Add the chocolate chips, and mix briefly to incorporate.
4. 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. (I put the dough into a gallon Ziploc bag.)
36 HOURS LATER!
5. 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. (I used foil and greased it very lightly.)
6. Roll dough into golf-ball sized balls. Place six to a baking sheet. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes.
I baked the batch of dough six at a time for 15 minutes at 350 degrees. The recipe says 15-20 minutes but I found 15 was more than enough. The cookies will continue to set after you remove them from the oven. This yielded a ridiculous 36 cookies for me (though some were smaller at the beginning before I got the hang of it — I think it should be about 24-30).
Enjoy, and thank you so much for reading!
tasteloveandnourish
I’m am completely and utterly flattered! I’m so happy you like those cookies so much! I wish I could give you some advise on that oven of yours…but I’m stumped! It may very well be your pans…I’ve got some funky pans that give me some odd results too. I think they are insulated and that seems to change everything! I’m also happy to find these cookies of yours! For some reason, chocolate chip cookies are my downfall. So…to hear that these may be the best I’ll ever make is pretty good stuff! 😉
tworedbowls
Hi again! They were SO GOOD! I baked some yesterday and today (with the rest in the freezer) and they’re just the best fudge-y chewy morsels ever, even if they are little domes instead of cookies. I think you’re right with the pan … while my oven IS hot, when I bake things using a baking dish, they still seem to turn out fine. Time to go buy a new pan, I guess.
I’m excited you’re going to try these chocolate chip cookies! Now I’m nervous I’ve overhyped them, but even if they aren’t the best you’ll have baked, I think they’ll still be pretty delicious 🙂 Thank you so much for commenting!!
Averie @ Averie Cooks
Thanks for the linkup and glad you enjoyed these cookies! Yours look wonderful!
And yes, baking and recipes are sometimes so personal that one person’s Best Ever is another person’s ‘pretty good’ 🙂
tworedbowls
I absolutely agree — SO glad I changed that title, ha! Thank you so much for coming here and for the lovely compliment! I can’t wait to try your recipe the next time I crave chocolate chip cookies.
inmynuddypants
These things look so good I might cry. I haven’t had a good CCC in so long… I think it’s time.
tworedbowls
They’re definitely a winner! In my experience, still my favorite CCC. Hope you love them 🙂
Carol on Carroll
I can’t wait to make these. Just picked up all the ingredients!
tworedbowls
Oooh, you’ll LOVE them! I’ve been missing these in my life (I just have to set aside that 36-hour
torturewaiting period! Let me know how it goes 😀Carol on Carroll
i’m in the waiting window right now. really struggling!
Jess Doo
do you have a printable version of this? thanks!
tworedbowls
Hi Jess, thanks for your super sweet comments on my other posts! 🙂 You can find a better format of this recipe in the source I linked to above, For Me, For You: http://forme-foryou.com/2011/08/the-only-chocolate-chip-cookie-i-will-ever-need-to-know-how-to-make-for-the-rest-of-my-life.html The only difference is that I don’t use a stand mixer. The original recipe from Jacques Torres / The NY Times is also linked above in the post — it is double this amount. Otherwise, I can email you a shorter format of this particular recipe. Sorry for the wonky format!!
teresa Kosberg
I surely hope not! Thank You