Here I am with a super bold statement of “Best Ever.”
Finding the perfect cookie recipe for what you love in a cookie is a bit of a personal journey. Figuring out what you want, and how to make that happen. For me, I love a cookie to be soft, chewy, puffy without being cakey and the perfect amount of chocolate chips.
I did my research. Years of baking, problem solving, reading and asking people.
Consulting pastry chefs, New York times articles, Grandmas, kids, chocolate companies, and my big Sister.
It all finally paid off. This recipe is based on the famous and ground breaking New York Times 36 hour, Jaques Torres recipe with a bunch of additional advice and changes.
I like to call them Thursday Night Cookies, because if you want to have them over the weekend, you should probably start making them on Thursday night. The wait is worth it, I promise.
If you like the kind of cookies that I like, you will love these.
Thursday Night Cookies
2 cups cake flour
1 1/2 cups bread flour
1 tsp corn starch
1 1/2 tsp baking powder
1 1/4 tsp baking soda
1 tsp salt, plus 1/2 tsp divided
1 1/4 cups (2 1/2 sticks) unsalted butter
1 1/3 cup brown sugar
1 cup white sugar
2 tsp vanilla extract
3 cups dark chocolate chips
(makes about 30 cookies)
- In a large bowl, combine both types of flour, baking soda, baking powder, corn starch and 1 tsp salt. All types of flour have different properties and will produce difference results, the combination of these two different types gives you cookies that are both soft and chewy. You won’t get these results if you just use one type or if you use all-purpose flour.
- In the bowl of a stand mixer, fitted with a paddle attachment, cream the butter with both types of sugar, scraping the bottom of the bowl periodically to ensure the ingredients are well combined. Add the eggs, one at at time, and then the vanilla, beat very well and scraping the inside of the bowl between addition.
- Reduce speed on the stand mixer to low and add the dry ingredients until just barely combined, making sure to scrape the bottom of the bowl to ensure that the butter and flour are all combined. Add the chocolate chips and stir until incorporated. You don’t want to over mix or your cookies will be tough.
- This is where you will need some self control. The butter needs to reconstitute as a solid or the cookies won’t cook well. Place a sheet of plastic wrap over the bowl and press it against the top of the cookie dough, making a tight seal.
- Place the cookies in the refrigerator to chill for at least 24 hours, preferably 36 hours. This is important, don’t skip this step or the cookies will spread and become dry and crispy.
- Preheat oven to 350. Line a cookie sheet with parchment paper and using a cookie scoop, or an ice cream scoop, make balls of dough that are a bit larger than a golf ball. Place on a baking sheet, with ample space between each cookie. Sprinkle lightly with the remaining salt. (Only about 6 cookies will fit on a standard cookie sheet.)
- Bake each cookie sheet one at a time for 21-23 minutes (*Note: Jaques Torres and I got this cooking time, but I hear from others that they are getting much shorter cooking times. Keep a close eye on your first batch) or until the cookies are just starting to get a light golden brown. Don’t over bake, the cookies will continue to bake about an additional 10 percent after being removed from the oven. Immediately transfer to a wire rack or a row of paper towels. (Here is a great tip from Michelle Tepper: Try cooking on parchment paper and just sliding the whole sheet off of the cookie tray and onto the counter to cool.)