Best. Cookies. Ever.

Ridiculously good cookies

Ridiculously good cookies

I realize this may be a bit of a controversial claim, but I’m fairly confident that these are the best chocolate chip cookies in the world.  They get slightly crispy at the edges but stay nice and chewy in the middle.  The sea salt means they aren’t overly sweet, particularly if you use high quality dark chocolate.

But don’t take my word for it: try them for yourself.  Recipe after the jump.

This recipe comes from the New York Times (also the source of my favourite brownie recipe).

Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

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

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 bittersweet chocolate disks or fèves, at least 60 percent cacao content

Sea salt.

A note on the ingredients:  I’ve only found chocolate chips in the UK in tiny packets (much like Eve’s problems with walnuts), and the quality of the chocolate is poor.  I chopped up a few bars of Green and Black’s cooking chocolate instead.

Improvised chocolate "chips"

Improvised chocolate "chips"

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

2. Using a mixer fitted with paddle attachment, 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. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies. (I’ve found the recipe makes far more than this)

– Anna


4 responses to “Best. Cookies. Ever.

  1. I’m working on my credentials as a judge of chocolate chip cookies. I’d like to put in a request for a sample the next time I visit Eve in London.

  2. I’d be more than happy to bake them for you!

  3. Great! I’ll make sure you have advance notice!

  4. Wow complicated ,thas why i use packet mixtures but your totally would taste beeta

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