These chocolate cookies, I'm convinced (as are many others), are the best chocolate chip cookies on the planet. This is the fourth or fifth time I have made them and I love them more each time. And, trust me, it's saying something when I make a recipe multiple times because I kind of have a thing for trying something once and then never making it again no matter how delicious the dish. Many, many people have tried them and can attest to their greatness as the recipe comes from The New York Times July, 9 2008 issue. The recipe is adapted from Jacques Torres by David Leite.
They are absolutely marvelous. The giant chocolate chunks paired with the flakey salt makes the most wonderful combination. These cookies are also rather large- each dough ball weighing in at a whopping three and a half ounces! You simply must let the dough sit in the fridge for at the very least 24 hours (but preferably 36) if you hope to coax the best flavor possible out of them.
Try these cookies. I promise you won't be disappointed. It should also be noted that these cookies make for great ice cream sandwiches with a nice big scoop of vanilla ice cream placed between two of the colossal cookies.
Just as a note, if you do opt to use the fèves as opposed to chocolate chunks, your cookies will turn out fatter like these:
But if you use the chunks, then your cookies will flatten out a bit like these:
Both are insanely delicious and there is no real difference in flavor.
The Ultimate Chocolate Chip Cookies
recipe from here
- 8 1/2 ounces cake flour
- 8 1/2 ounces bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 10 ounces (1 1/4 cups) unsalted butter
- 10 ounces brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/4 lbs chocolate disks or fèves, at least 60% cocoa content (you can find these at Whole Foods)
- fleur de sel or sea salt, for sprinkling
- Combine flours, baking soda, baking powder, and salt into a medium-sized mixing bowl. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy (about 5 minutes). Add in the eggs, one at a time, mixing well after each addition. Add in the vanilla. Reduce the mixer speed to low and add in the dry ingredients and mix until just combined (about 5 to 10 seconds). Finally, add in the chocolate pieces and be careful not to break them.
- Lay plastic wrap directly over the dough a refrigerate for 24 to 36 hours (or up to 72 hours).
- Preheat oven to 350 degrees. Line a few baking sheets with parchment paper or silicone baking mats.
- Scoop 3 1/2 ounce balls of dough onto baking sheet, putting only 6 mounds of dough on each sheet pan. Sprinkle with fleur de sel (or sea salt) and bake until golden brown (about 18 to 20 minutes). Cool on baking sheet for 10 minutes and then transfer cookies to a wire rack for further cooling.