If I had to choose ONE standout chocolate chip cookie recipe from all that I’ve baked, it would be Jacques Torres’ Secret Chocolate Chip Cookies. Perfect in every way!
Secret Chocolate Chip Cookies
This is the recipe that convinced the hubby I needed a larger KitchenAid mixer for my birthday. He’ll do anything for more chocolate chip cookies. There are a couple secrets to these cookies. First, the combination of bread flour and pastry (or cake) flour instead of all purpose. Then there’s the overnight (or longer) chilling of the dough. Something magical happens during that time. I’m sure there’s a food chemist out there that could give the rationale, but just trust me. They’re worth the wait!
Nestles’ Tollhouse chocolate chip cookies sans nuts are the gold standard for chocolate chip cookies in the Berg household. I have tried all the “best” and “ultimate” recipes and none have come close until these. A pound of butter, pastry and bread flour, plus 2 pounds of chocolate discs equals perfection. The giant mounds of dough bake into bakery sized cookies with a superb texture. As you can see below, my youngest couldn’t wait until they were cool to sink his teeth into the gooey chocolate.
Use Top of the Line Chocolate
When I first started baking these, I used 3 bags of semi sweet morsels instead of the recommended chocolate disks. I finally found these Guittard chocolate disks or fèves at Sur la Table. They’re another reason these are the BEST chocolate chip cookies. The final product has more caramel undertones with the 72 hour chilling time, but we have trouble being that patient when chocolate is involved! Try for at least overnight. You definitely want to make a batch of these babies!!
- 1 pound butter
- 1¾ cups granulated sugar
- 2¼ cups brown sugar
- 4 large eggs
- 3 cups plus 2 tablespoons cake flour
- 3 cups bread flour
- 2 teaspoons salt (1 tablespoon if using unsalted butter)
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon vanilla extract
- 2 pounds 60-percent chocolate semisweet or bittersweet chocolate disks, feves or morsels
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda and vanilla; mix until well combined. Fold in chocolate, making sure to distribute well.
- Cover and refrigerate dough overnight or up to 72 hours.
- Before baking, bring dough out of the refrigerator for about an hour.Preheat oven to 350º. Line baking sheets with parchment paper and set aside.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft,18-20 minutes for larger cookies and 12-15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.