I LOVE chocolate chip cookies! Each time I make them or eat then hot from the oven I am transported back to so many special days baking in the kitchen with my mom and my siblings. The chocolate chip cookies of my childhood were Toll House and don;t get me wrong I enjoy them tremendously but am always looking for something new and different. These cookies fit the bill, after all they were invented by "Mr. Chocolate" Jacques Torres.
First let me warn you that if you are the kind of person that is looking for instant gratification from a recipe this is not the one for you, unless your gratification comes from eating the raw dough. I do not recommend that but I will not lie to you I probably eat as much of the raw dough as I do the cookies.
The Best Chocolate Chip Cookie EVER
Recipe adapted from Jacques Torres
2 cups minus 2 tablespoons cake flour
12/3 cup bread flour
11/4 teaspoon baking soda
11/4 teaspoons baking powder
11/2 teaspoon course salt
21/2 sticks of softened butter
11/4 cup of light brown sugar
1 cup plus 2 tablespoons of granulated sugar
2 large eggs
2 teaspoons of vanilla bean paste
11/4 lbs of chocolate chunks(I used 60% Ghiradelli and Guittard mixed)
Sea salt for garnish
In a medium bowl combine the flours, baking soda, baking soda and salt, whisk well and then set aside.
In a mixer fitted with a paddle attachment, cream butter and sugars until light and fluffy, about 5 minutes. Then add eggs one at a time mixing well after each one. Add vanilla bean paste and mix well. Reduce speed of the mixer to low and carefully add the dry ingredients, mix until just combined about 10 -15 seconds. DO not turn the mixer on high you will have flour everywhere. Mix in the chocolate chips then refrigerate the dough for 24-36 hours.
When ready to bake remove bowl from refrigerator and let sit for a few minutes to soften the dough a bit. Preheat oven to 350, line baking sheet with a Silphat or parchment paper. Set aside. Scoop out dough into golf ball sized mounds and space evenly on baking sheet, sprinkle each with sea salt. Bake for 15-20 minutes until golden brown but still soft. DO NOT OVER BAKE. Let cookies cool on the baking sheet for 10 minutes and then remove from pan and cool on a rack.
NOTE: I baked mine at 375 for 10-12 minutes because I was impatient and they came out fabulous!
These cookies are crunchy on the outside with a toffee like base, gooey on the inside and scrumptious! I have made them 3 times this week and given them to friends who all declared them to be "the best cookie ever."