Butter. Salt. Chocolate. Thin, crispy edges. Gooey, melty center.
These truly are the BEST. COOKIES. EVER. Seriously.
Though they take a little more time than “normal” chocolate chip cookies (a minimum overnight rest in the refrigerator), and have some slight quirks that depart from standard recipes (sprinkle of sea salt), these truly are the best chocolate chip cookies I have ever made. The overnight rest gives the butter and flour time to work together into the perfect texture, makes the sugars caramelize better as the cookies bake, and creates a deeper, richer flavor.
For chocolate, you could use the fancy fèves that the NY Times recommends, but I just use what I have on hand. Stick with dark and you’ll be all set.
These cookies provide the comfort level of your standard, run-of-the-mill Toll House version, but kick up the taste with a pinch of sea salt to finish. For salty-sweet lovers, these are the perfect dessert. And for those who are unsure, live a little. You’ll be glad you did (trust me on this – salted caramels have been known to convert many into believers).
Best Ever Chocolate Chip Cookies
Recipe from the NY Times
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/2 bags dark chocolate disks or fèves, at least 60 percent cacao content (original recipe calls for 1 1/4 pounds. I just eyeball it)
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Cream butter and sugars together until very light, about 5 minutes (be patient – this is very important! Seriously – time it for 5 minutes). Add eggs, one at a time, mixing well after each addition. Add the vanilla. Add dry ingredients and mix until just combined, 5 to 10 seconds. Do not over-mix! Fold in chocolate bits to incorporate. Place dough in an airtight container and refrigerate for 24 to 36 hours.
3. 24 HOURS LATER – Time to bake! Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Drop small balls of dough onto pan – I use a small ice cream scoop to keep mine even, but they should be about the size of small golf balls.
4. Bake for about 10 minutes, but watch closely! They get very dark, very fast right at the end. Your cookies may need to bake for a shorter or longer period of time – watch them until they are light golden on the edges and puffy in the center.
5. Let cool on the cookie sheet for about 7 to 10 minutes before transferring them to a wire rack.
6. Consume immediately for best results. Those edges won’t stay crispy for long!
Makes about 1 1/2 dozen 5-inch cookies.
