My Perfect Chocolate Chip Cookies
This recipe combines what I consider to be the best from the Cooks Illustrated and the Jacques Torres recipes
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Servings: 24 cookie
Ingredients
- 1 cup bread flour or all purpose
- 3/4 cup cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 14 tablespoon unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup dark brown sugar packed
- 1 teaspoon salt
- 2 teaspoon vanilla
- 1 egg large
- 1 egg yolk large
- 12 ounce dark chocolate coarsely chopped (62 percent cacao or higher)
Instructions
- Whisk both flours, baking powder and baking soda together in medium bowl; set aside.1 cup bread flour, 3/4 cup cake flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder
- Heat 10 tablespoons butter in a saucepan over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove pan from heat and stir remaining 4 tablespoons butter into hot butter until completely melted.14 tablespoon unsalted butter
- Add both sugars, salt, and vanilla to pan with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.1/2 cup granulated sugar, 3/4 cup dark brown sugar, 1 teaspoon salt, 2 teaspoon vanilla, 1 egg, 1 egg yolk
- Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chopped chocolate giving dough final stir to ensure no flour pockets remain.12 ounce dark chocolate
- Press plastic wrap against dough and rest in the refrigerator for at least 24 hours.
- When ready to bake adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper.
- Scoop the dough onto the prepared pans using a 2 tablespoon cookie scoop. Bake until golden brown but still soft, about 10-12 minutes. Cool on the pan for 5 minutes before removing to a wire rack to finish cooling.