Yield: approximately 1-1/2 dozen
THIS IS THE ONLY CHOCOLATE CHIP COOKIE RECIPE YOU WILL EVER NEED. A bold statement, I’m aware, but try them and shoot me an e-mail or comment to tell me I was right! I used a chocolate chip cookie recipe from the New York Times as a starting point, subbing turbinado sugar for some of the brown sugar and changing up the chocolate quantities. I highly recommend weighing the ingredients if you can and splurge on the best-quality ingredients you can afford to make these, including good European butter, chocolate, and fleur de sel or Maldon sea salt. I used salted butter, which I know is blasphemy in the realm of baking, but hey…I do what I want. Make sure to increase the salt if you use unsalted butter. You want to plan ahead with these babies, because they get better the longer they sit in the refrigerator (up to 48 hours, and then come on…you need to bake them already). I recommend scooping out the dough right after you’ve made it and placing on sheet trays or in a gallon-sized bag to refrigerate for 24 to 48 hours. It goes without saying that you can bake the cookies immediately after making the dough and still have a fantastic cookie. Make these with chunks, chips, mini chips, bittersweet, semisweet, milk chocolate and/or any combination of the above…you do what you want.
8-1/2 ounces cake flour (2 cups minus 2 tablespoons)
8-1/2 ounces bread flour (1-2/3 cups)
1-1/4 teaspoons baking soda
1-1/2 teaspoons baking powder
1/2 teaspoon kosher salt (increase to 1 teaspoon is using unsalted butter
10 ounces European-style butter (recommended: Plugra), at room temperature (approximately 2-1/2 sticks)
8 ounces granulated sugar (1 cup plus 2 tablespoons)
2 ounces turbinado sugar (1/4 cup)
8 ounces light brown sugar (1 cup)
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
4 ounces milk or semisweet chocolate chips (approximately 1/2 cup)
12 ounces bittersweet chocolate, cut into bite-sized chunks with a sharp knife
Coarse sea salt or fleur de sel
Sift the flours, baking soda, baking powder and salt into a large mixing bowl.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium speed until light and fluffy, approximately 5 minutes. Scrape down the sides and bottom of the bowl occasionally. Add the eggs, one at a time, allowing to fully combine before adding the next one. Scrape down the sides and bottom of the bowl again to ensure all the ingredients are fully combined. Add the vanilla extract and mix for a few seconds more. Add the flour in two batches, mixing on low speed just until combined. Add the chocolates and mix in with a spatula until you see chocolate running throughout the batter. Using a 4-ounce ice cream scoop, form the dough into balls and place in a gallon-sized bag to refrigerate for 24 to 48 hours.
When ready to bake, preheat the oven to 350°. Line three large baking sheets with parchment paper and place the pre-scooped dough balls on the pan, leaving several inches of space between each cookie as they will spread quite a bit. Sprinkle the tops of each cookie with the coarse salt. Bake for 14 to 16 minutes, until the dough has spread, but the cookies are still soft in the middle. Allow to cool on the baking sheet for at least 5 minutes before transferring to a cooling rack; this will allow the cookies to set up slightly.