“Who ate all of the chocolate chip cookies?!”
Cue looking at the dog like he is guilty. Chocolate chip cookies are my weakness. My diet’s kryptonite. I can’t help it! The toffee flavor, the crisp edges, and the way that they go with milk is way too good.
Not all chocolate chip cookies are made equal, though. There are debates about what makes an amazing cookie. There’s even scientific research…as in this guy made over 100 batches of cookies experimenting with various techniques and then explained the science behind it.
Can you imagine?! No wonder why his wife kept telling him to STOP MAKING COOKIES!! It was probably her diet’s kryptonite, too.
I totally get where he is coming from, though. I like my chocolate chip cookies a very particular way. I want a crisp, but chewy cookie that isn’t too dry or too soft *shudder*. I want one that tastes like rich toffee and that’s golden brown, but not over baked. More than anything though, I want a cookie that tastes good on day 2 and 3, because I NEED to make sure I put them away before I eat the entire batch in one day.
After some experimenting, I came up with the perfect cookie for me! On day 1 it has that perfect crisp edge with the right chewy density in the middle. But on day 2, while the crispiness does not remain, the chewy, not too soft, perfectly dense, rich toffee flavor still reigns the world of chocolate chip cookies!! At least in my opinion. The art of chocolate chip cookie making is totally subjective. Give it a try and let me know what you think!
When I started my quest for making the best chocolate chip cookies ever, I started making other people’s recipes and then I started tweaking. I borrowed the idea of using bread flour and cake flour from Jacque Torres’s famous recipe, because it creates a beautifully chewy cookie with a nice density. I borrowed the idea of using more butter from a recipe on all recipes, because I wanted a rich, spreadable cookie. Then I experimented with everything else.
The one thing that I might still experiment with is using browned butter like J. Kenji López-Alt suggests.
But maybe I will cream some of the sugar with the butter and then add in the melted stuff. Hmmm. Ideas are swirling.
Here is the recipe…for now…
- 2 cups of bread flour
- ¾ cup of cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon of salt
- 2.5 sticks of unsalted butter
- 1 ¾ cup of brown sugar
- ¼ cup of white sugar
- 2 eggs
- 2 teaspoons of vanilla
- 1 bag of good quality chocolate chips
- Beat the butter and sugar in an electric mixer until it is light and fluffy.
- Add in the vanilla and eggs and beat until they are incorporated.
- Sift together the bread flour, cake flour, baking powder, baking soda and salt.
- While the mixer is on slow, slowly add the sifted flour mixture into the butter mixture. Beat until just incorporated.
- Remove the mixing bowl from the mixer and gently fold the chocolate chips into the dough.
- Cover the dough with plastic wrap, ensuring that it is sealed tightly. Refrigerate the dough for 36 hours.
- Allow the dough to come to room temperature while pre-heating the oven to 350 degrees Fahrenheit.
- Spoon the dough onto a prepared baking sheet and bake for 12-15 minutes.
- Allow to cool and enjoy!!
- Note: if you would like your cookies to be a little thinner and crisper, reduce the cake flour to 1/2 cup instead of 3/4 cup.
BEFORE YOU LEAVE, BE SURE TO CHECK OUT THESE OTHER RECIPES THAT WILL ROCK YOUR SOCKS OFF!