Amazing Chocolate Chip Cookies
Want to make the world’s best chocolate chip cookies? I discovered this recipe while reading an interesting New York Times article in the summer of 2008. I’ve since made these cookies more than five times, and since I primarily try new recipes as opposed to reliable standards, that is a true seal of quality. But I hope you’re patient. And rich. Patient because the dough needs thirty-six hours of rest before it can perform wonders. And rich because Nestle’s Tollhouse can’t carry the chocolate burden for this recipe.
These stouter chips from Ghiradelli will work, though the recipe even asks for fancier chocolate from Jacques Torres. I have access to most exotic ingredients in Iowa City, but the fanciest chocolate chips I can come across are Ghiradelli, which is just as well since the two bags I need cost about ten bucks.
Here are most of the ingredients for the cookies, minus the three most important.
Two of the most important ingredients are two types of flour: bread flour and cake flour.
You can try to take the flour in dry measuring cups called for in the recipe (a cup minus two tablespoons!?!), but it is a lot easier to just weigh out eight and half ounces if you have a food scale. A food scale is also convenient in making sure your layer cakes are evenly split between your pans. And a million other uses. They are particularly worthwhile if your mom buys you it for Christmas.
Like most good things, this recipe begins with butter. Softened butter.
Throw some brown and white sugars on top of the softened butter. Whip that for a while, add some eggs and vanilla, stir in the dry ingredients, and fold in the chocolate. It won’t take long. And don’t over beat the dough; you aren’t making bread.
Then transfer the dough to a different bowl. You may want to use your mixer over the course of the next thirty-six hours. That’s right: thirty-six hours. Put some Saran wrap flush against the surface of the dough and another sheet across the top, and then put the bowl in the back of your refrigerator. Far enough back you won’t sneak into it for bites of deliciousness.
A day and half later, make rather large (three and half ounces) dough balls. If you want to make especially even cookies, as I did, that food scale will come in handy again! Also, do not flatten the cookies. They bake far better if they are near perfect circles.
And now for the third important ingredient: sea salt. At some point I bought fancier sea salt, but I couldn’t find it. So I settled for Morton’s.
Sprinkle a good amount on top (but remember they’re cookies, not pretzels). And when you go to eat them, see how differently they taste when you eat them upside down – the sea salt touching your tongue first. Amazing! Bake them for a while, cool them for a while (see the first picture), and get ready to eat them.
If you are especially nice (like me), you’ll pack most of the cookies and take them to work.
People will love you; trust me.