Few things are better in life than a perfect chocolate chip cookie. I take chocolate chip cookies very seriously- there are a number of elements that have to be just right. Edges– slightly crisp. Center– chewy. Chocolate– semi-sweet. Overall cookie– thick! After making this recipe many many times, I’m thrilled to share it with you so you can also have the BEST chocolate chipper ready to go at home! The secret lies in a long fridge nap (and I mean long).
About one year ago I found a recipe for Chocolate Chip Cookies from NYT, adapted by David Leite. He uses the brilliant technique of chilling cookie dough for up to 72 hrs (that’s 3 days!) for an absolutely irresistible result. The chilling process allows the butter and the sugars to truly meld together and –I kid you not- the end result is cookie perfection.
My version of these Chocolate Chip Cookies use all-purpose flour, and it is best to weigh it on a kitchen scale (like this really inexpensive one). I also prefer to use semi-sweet chocolate chunks in my cookies, and I am totally addicted to these Belgian chocolate chunks from Aldi. Both chocolate chunks and chocolate chips hold their shape when baked, but other chocolate discs or pieces may melt completely and transform in the oven. Use whatever chocolate you prefer.
I know asking you to wait days before baking cookies can be agonizing, but why not try a little research of your own– bake a few each day up to the third day and compare the taste and textures?! It will be the most fun science experiment ever!
I have come to appreciate the fridge chill, because I don’t have to clean up mixing bowls and baking trays on the same night. You’ll see what I mean.
If you absolutely CANNOT WAIT and need to make cookies and bake them immediately… this recipe from All Recipes is amazing.
Get baking and let me know what you think! And don’t forget the flaky sea salt on top.
Chocolate Chip Cookies
Equipment
- Nonstick cookie sheets
- Parchment paper
- Electric mixer
Ingredients
- 3 1/3 cup + 1 tbsp all-purpose flour 17 oz
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt such as Diamond Crystal
- 1 1/4 cup unsalted butter, room temperature 2 1/2 sticks
- 1 1/4 cup light brown sugar 10 oz
- 1 cup granulated sugar 8 oz
- 2 eggs
- 2 tsp vanilla extract
- 10 oz chocolate chunks
- Flaky sea salt for finishing
Instructions
To make dough
- Sift (or stir) together flour, baking soda, baking powder, and salt.
- In an electric mixer fitted with the paddle attachment, combine butter, brown sugar, and granulated sugar. Beat on low for 5 minutes until sugar is dissolved and mixture is light and fluffy. Add eggs, one at a time, and beat until combined. Beat in vanilla. Add flour mixture, 1/3 at a time, beating on low until just combined.
- Stir in chocolate chunks by hand with a spatula.
- Transfer cookie dough to an airtight container or plastic bag and chill for 24-72 hrs. The best flavor and texture develops at 72 hrs.
To bake cookies
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- Scoop dough in 1/4 cup mounds, and arrange any extra chocolate chunks toward the top. Place dough mounds at least 3 inches apart (6 to a tray) and sprinkle with flaky sea salt.
- Bake cookies for 11-13 minutes until just browned on the edges. Remove tray from oven and bang on the top of the stove or counter to deflate any air bubbles. Let cookies cool on tray for a few minutes before transferring them to a cooling rack to cool completely.
- Store in an airtight container for up to 5 days (though they have never lasted as long in our house!)