Is there no better cookie than a good chocolate chip cookie?
I will have to admit, I don’t like just any chocolate chip cookie, I want an award winning, yummy to the max, crispy on the outside (that stays crispy), and moist on the inside chocolate chip cookie.
Now, I have made a few award winning cookies in my days, but try as I have, I can not improve on Jacques Torres Winning Chocolate Chip Cookies.
So it is official, it is my favorite chocolate chip cookie.
I think what won me over is using a cake and bread flour combination. Flour can influence a cookie’s tenderness and color. Without getting too technical, cake flour is a low-protein Southern flour that does not soak up much water and is ideal for a tender, puffed cookie. Whereas the bread flour makes the cookie turn darker with a crispiness on the outside!
Another thing I love about these cookies is the small sprinkling of sea salt on top.
When you get the combination of salty with all that chocolate in your mouth, there is some real yumminess going on! Makes my mouth water just thinking about them!
Best Ever Chocolate Chip Cookies
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoons coarse salt (Kosher)
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 pounds bittersweet or semi chocolate chips or chocolate discs
- Maldon sea salt, for sprinkling
1. Measure dry ingredients with a scale. Very important in baking!
2. Sift flours, baking soda, baking powder and coarse salt. Set aside.
3. Using a mixer fitted with a 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 with a big spoon.
4. Press plastic wrap against dough and refrigerate for 30 minutes.
5. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
6. Scoop 6 (3 1/2-ounce) mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontal any chocolate pieces that are poking up; it will make for a more attractive cookie.
7. Sprinkle cookies with a few flakes of sea salt and bake until golden brown but still soft inside, 15 to 18 minutes.
8. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
9. To freeze cookie dough, use a 2-3 tablespoon ice-cream scooper and scoop dough onto a parchment lined baking sheet and place in the freezer until frozen.
10. Put the frozen cookie dough balls into a 1-gallon Ziploc freezer bag and label with oven temperature.
When you want to bake, preheat oven to 350F and put each ball onto a parchment lined baking sheet and let thaw for about 15 minutes. Sprinkle with a few flakes of sea salt and bake according to directions.
These delicious cookies are in my freezer at all times and ready for whoever may pop in! They truly are the best ever chocolate chip cookies. Enjoy!