The Consummate Chocolate Chip Cookie, Revisited
Total Time
5 minutes + 24 hour rest
Prep Time
5 minutes
Rating
0 out of 5 stars
(0)
Ingredients
18 cookies
- 1 1/4 cups (10 ounces, 280 grams or 2 1/2 sticks) unsalted butter, at room temperature
- 1 1/4 cups (240 grams) light brown sugar
- 1 cup plus 2 tablespoons (225 grams) granulated sugar
- 2 large eggs
- 2 teaspoons (10 ml) vanilla extract
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse or kosher salt
- 3 1/2 cups plus 2 teaspoons (445 grams) all-purpose flour
- 1 1/4 pounds (565 grams) bittersweet chocolate disks or fèves, at least 60%
- Sea salt
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Preparation
Step 1
With a hand or stand mixer, cream the butter and sugars together until light and fluffy, about 3 to 4 minutes.
Step 2
Add eggs, one at a time, and mix to combine.
Step 3
Add vanilla, mix, then scrape down bowl.
Step 4
Sprinkle baking soda, baking powder, and salt over dough and mix until fully combined.
Step 5
Add flour all at once and mix in short bursts until it almost completely disappears, but no longer.
Step 6
Add chocolate pieces and incorporate them without breaking them.
Step 7
Cover bowl with plastic wrap and chill in fridge for a minimum of 24 hours and up to 72 hours.
Step 8
Heat oven to 350 degrees and line baking sheets with parchment or nonstick mats.
Step 9
Form dough into 3 1/2-ounce balls and arrange far apart on sheets, sprinkling tops with sea salt.
Step 10
Bake cookies for 12 to 17 minutes, until golden all over.
Step 11
Cool cookies on trays for 10 minutes, then transfer to racks.
Step 12
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Chef's notes
The recipe is adapted from David Leite via The New York Times.
The cookie is for chocolate lovers, with great pools of melted chocolate in every bite.
You can watch an Instagram Story demo of making these cookies.
