The Ultimate Chocolate Chip Cookie

I am always on the lookout for a good looking chocolate chip recipe. I bake cookies as gifts for friends & relatives every year. But, I rarely have them done in time for the kid's last day of school, before the holiday break. I wanted to bring cookies into their teachers & these jumbo, delicious cookies seemed like the perfect thing. Both their teachers have little kids & I know that the whole family will enjoy these.
The dough for this recipe needs to chill for 24-48 hours before baking. This step helps the flour absorb the egg & makes for their amazing consistency. So, plan accordingly when making the dough. It can also be kept in the fridge for 3 days. Which is great if you'd like to bake them as you need them.
For precise measuring, I used a scale. But, if you don't have one, the traditional measurements are given as well.

Into a large mixing bowl, sift 2 cups minus 2 tablespoons {8 1/2 ounces} cake flour, 1 2/3 cup {8 1/2 ounces} bread flour, 1 1/4 teaspoons baking soda, 1 1/2 teaspoons baking powder, & 1 1/2 teaspoons coarse salt. Set aside.

In the bowl of an electric mixer, fitted with a paddle attachment, add 2 1/2 sticks {1 1/4 cups} of softened, unsalted butter.

To the butter, add 1 1/4 cups {10 ounces} light brown sugar,

and 1 cup plus 2 tablespoons {8 ounces} granulated sugar.

Beat until the mixture is very light & fluffy {about 5 minutes}.

Add in 2 eggs, one at a time & beat until blended after each addition.

Mix in 2 teaspoons of vanilla extract.

Add in the dry ingredients & beat until just combined {about 5-10 seconds}.

Remove the bowl from the mixer & stir in 1 1/4 pounds of good quality bittersweet chocolate chips. You can also use coarsely chopped chocolate, or large chocolate chunks.

If you need your mixer bowl for something else, like I did...transfer the dough to a bowl, or plastic container. Or, simply keep it in the mixing bowl.

Press some plastic wrap over the surface of the dough, cover well & refrigerate for 24-48 hours.
When ready to bake preheat the oven to 350 degrees & line a cookie sheet with parchment paper, or a silicone baking liner.

Scoop the dough out in large 3 1/2 ounce mounds {about 1/3 cup each}. Place on the baking sheet & give them plenty of room. I recommend cooking 4-6 at a time. Sprinkle them with some sea salt & bake for 18-20 minutes, or until the edges are golden brown. Rotate the pans halfway through the cooking time, for even browning.

Remove from the oven & let them cool for 5 minutes, before removing to a cooling rack.

Eat warm from the oven,

or stack them up, wrap in a cellophane bag with a pretty bow & give to your special someone.

The Ultimate Chocolate Chip Cookie

Adapted from Jacques Torres, via the NY Times
Makes about 1 1/2 dozen 5" 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 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks {1 1/4 cups} unsalted butter, softened
1 1/4 cups {10 ounces} light brown sugar
1 cup plus 2 tablespoons {8 ounces} granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds best quality bittersweet chocolate disks, or chips
Sea salt

Into a large mixing bowl, sift the flours, baking soda, baking powder & salt. Set aside.
In the bowl of an electric mixer, fitted with a paddle attachment, blend the butter & sugars until very light & fluffy {about 5 minutes}. Add the eggs, one at a time, mixing well after each. Mix in the vanilla. Remove the bowl from the mixer & using a wooden spoon, stir in the chocolate. Press some plastic wrap against the surface of the dough & chill for 24-48 hours. Dough may be used in batches & kept in the refrigerator for 3 days.
When ready to bake, preheat the oven to 350 degrees. Line a cookie sheet with parchment paper, or a silicone baking liner.
Scoop the dough out by 3 1/2 ounce mounds {about a 1/3 cup} & place on the baking sheet, leaving plenty of room between them. Sprinkle them with some sea salt. Bake 4-6 cookies at a time, for 18-20 minutes, or until the edges are golden brown. Rotate the pan halfway through the cooking time, for even browning. Let the cookies cool for 5 minutes before removing to a cooling rack.
* I recommend using Valrhona chocolate fèves, available at Whole Foods, or Ghirardelli 60% cacao premium chips.
Click here for the printable recipe.