The Very Best Chocolate Chip Cookies
Prep Time
10minutes
Cook Time Passive Time
20minutes 24hours
Prep Time
10minutes
Cook Time Passive Time
20minutes 24hours
Ingredients
  • 2cups minus 2 tablespoons cake flour(8 ½ ounces)
  • 1 2/3cups bread flour(8 ½ ounces)
  • 1 1/4teaspoons baking soda
  • 1 1/2teaspoons baking powder
  • 1 1/2teaspoons coarse saltsuch as kosher
  • 1 1/4cups unsalted buttersoftened, (2 ½ sticks or 10 ounces)
  • 1 1/4cups light brown sugar(10 ounces)
  • 1cup plus 2 tablespoons granulated Sugar(8 ounces)
  • 2 large eggs
  • 2teaspoons vanilla extract
  • 1 1/4pounds bittersweet chocolate chips or chunks60% cacao content
  • Coarse salt for sprinkling
Instructions
  1. Sift flours, baking soda, baking powder, and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them.
  3. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat (I love my Silpat!). Set aside.
  5. Scoop 6 mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; this will make for a more attractive cookie. Sprinkle lightly with coarse salt and bake until golden brown but still soft, 18 to 20 minutes.
  6. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough in the refrigerator, for baking remaining batches the next day.