Chocolate Chip Cookies
Updated Jan. 22, 2025
- Total Time
- 45 minutes, plus chilling
- Rating
- Comments
- Read comments
Ingredients
- 2cups minus 2 tablespoons cake flour (8½ ounces)
- 1⅔cups bread flour (8½ ounces)
- 1¼teaspoons baking soda
- 1½teaspoons baking powder
- 1½teaspoons coarse sea salt, plus more for sprinkling
- 1¼cups unsalted butter (2½ sticks)
- 1¼cups light brown sugar (10 ounces)
- 1cup plus 2 tablespoons granulated sugar (8 ounces)
- 2large eggs
- 2teaspoons natural vanilla extract
- 1¼pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Nutritional analysis per serving (18 servings)
399 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 67 grams carbohydrates; 12 grams dietary fiber; 29 grams sugars; 10 grams protein; 254 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Step 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. 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.
- Step 3
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Step 4
Scoop 6 3½-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with salt and bake until golden brown but still soft, 18 to 20 minutes. 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, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
- Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
Private Notes
Comments
I think this recipe is unnecessarily fussy. The difference between the two kinds of flours is their protein content -- bread flour has 12.7% (per King Arthur Flour's website), cake flour has 9.4%, and all-purpose flour has 11.7%. The amounts of flour called for in the recipe are equal by weight, so the protein content of the combined bread and cake flours is 11.05%, which is practically the same as all-purpose flour. So I just used plain, old AP flour and the cookies turned out fine.
Metric Measurements
241 grams / cake flour
241 grams / bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
284 grams / unsalted butter
284 grams / light brown sugar
227 grams / granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
680 grams / bittersweet chocolate disks (at least 60%)
Sea salt
I learned a trick from Cooks Illustrsted that I have used for several recipes, including CC cookies. Use cold butter. Place about 2/3 of butter in a skillet, melt and then lightly brown the butter. Pour browned butter over cold butter in mixing bowl and mix until cold butter is melted. Mix in sugars (1/2 Lt brown and 1/2 Dk brown), salt, eggs and vanilla. Mix thoroughly, then allow to sit for 3 minutes. Mix 30 seconds, then repeat twice. Then continue with recipe. Sugars develop beautifully!
I used the ingredients as described in the recipe and it's great. I did not have chocolate feves, so I chopped two types of dark chocolate. Worked great. The only change I made was making my cookies a bit smaller and reducing the bake time. Outstanding recipe.
The poster with the most helpful comment in this thread is wrong. Not every all-purpose flour has 11.7%. White Lilly all-purpose has 8-9% protein whereas King Arthurs' has 11.7% and Pillsbury's 9.7% etc. Change the recipe at your own risk.
Fabulous recipe - don’t tweak it - but having said that, last time I made them, I only had a 12 oz bag choc chips, so I added 10oz of roughly chopped walnuts. Beautiful result. WEIGH the FLOUR (17ozs), regardless of type used. I freeze them. And bake in my little Ninja oven. No need to defrost, straight into the oven on parchment paper 350F on Bake mode for 13mts. I use a 1.5inch ice cream scoop, each cookie before baking weighs 1.5oz, yield is 4.5dozen.