Carina has been typing on the internets before there was a www in front of everything. This is why she’s cranky and wants to know when you’ll get off her lawn. She resides in a hopelessly outdated home in the Mountain West with a mathematician and three children hell-bent on destruction. Her laundry is not done, but her Twitter is totally up to date. Carina does not have a Tumblr, because get serious.

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NYT Best Chocolate Chip Cookie Recipe

Last week Rachael shared her family’s favorite chocolate chip cookie recipe, and I won’t lie, they looked pretty good. However, these days I only make the best chocolate chip cookie recipe known to man: the Jacques Torres recipe from the New York Times. What makes these cookies different? You can’t make them right away, you have to let them chill for at least 24 hours. Yes, I’m serious. Made with a combination of cake and bread flour (to get the perfect protein ratio,) these cookies are chewy, crisp on the edges, golden and caramel-y, with a sprinkle of sea salt on the top that takes them to outer space.

Francesco Tonelli for The New York Times

Are you ready to have your mind blown?

Best Chocolate Chip Cookie Recipe on this Planet or Any Other:

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 kosher salt

1 1/4 cups unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds semi-sweet chocolate chips (I don’t use the disks like the original recipe because I can’t be bothered to try to find them.)

Sea salt

 

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. 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. Mix in the chocolate chips. Cover with plastic wrap and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. (I sometimes scoop the dough at this point and freeze in a plastic bag for use at a later time.)

3. When ready to bake, preheat oven to 375 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.

4. I use an ice cream scoop to mound dough about the size of golf balls onto the baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 12-15 minutes. Cool sheet on a rack for 5 minutes then place cookies on a rack to cool more. Repeat with remaining dough.

 

Other Recipe You Might Like:

The Great Cookie Bake-Off

All Things Oreo in One Mouthwatering Post

The Ultimate Cookie Cup

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Comments (3)

  1. tonia 10/09/2012 at 1:33 pm

    You hafta use the giant Choc chunks too. Regular chocolate chips will not cut it. And use an ice cream scoop to get them nice and big and round.

  2. Erica Fehrman 09/04/2012 at 5:11 pm

    Love the sea salt addition, too! I usually just use the Nestle bag recipe, but make the pan cookie version and cut into bars.

  3. jani lebaron 09/04/2012 at 4:12 pm

    You had me at the sea salt! I’m definitely trying this… and this will help me lose the 20+ lbs I’ve gained in the last eight months!