Recipe by Alexis L Sutter
This is my favorite chocolate chip cookie recipe. The New York Times did a big article on the perfect chocolate chip cookie, interviewing and sampling several famous chocolate chip cookies at various bakeries. Several tests were done; larger cookies (such as six-inch affairs) scored better, as did letting the dough age for 24 or even 36 hours (up to 72 hours). A small sprinkle of sea salt was also recommended. I usually make 3 huge cookies and divide the rest of the dough in half, wrapping it in saran wrap. Also, I've cheated a bit at this recipe and used plain flour instead of the two types of flour, as well as neglected sifting the flour. I don't have a paddle attachment on my mixer. I also usually use chocolate chips. You still achieve the very special taste, but the presentation is nicer when you follow the recipe exactly. From New York Times, July 9, 2008.
Top Review by Marie Nixon
An excellent chocolate chip cookie. I followed the directions for leaving the dough in the refrigerator for 24 hrs. I did not have the full amount of chocolate chips called for but the cookies were terrific anyways. For one batch, I measured each cookie to be 1.7 oz. I thought that was too big of a cookie so the next batch I made the cookies smaller and was happier with those. The cookies do spread so leave yourself some room between them on the cookie sheet.
- 473.18 ml minus 2 tablespoons cake flour (8 1/2 ounces)
- 395.10 ml bread flour
- 6.16 ml baking soda
- 7.39 ml baking powder
- 7.39 ml coarse salt
- 295.73 ml unsalted butter
- 295.73 ml light brown sugar
- 236.59 ml granulated sugar
- 29.58 ml granulated sugar
- 2 large eggs
- 9.85 ml natural vanilla extract
- 566.99 g bittersweet chocolate, disks at least 60% cocoa content, or
- 709.77 ml semi-sweet chocolate chips
Directions See How It's Made
- Sift flours, baking soda, baking powder and salt in a bowl. Set aside.
- 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 up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3.5-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces 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.