Chocolate Chip Cookies

Chocolate Chip Cookies
This is the best chocolate chip cookie recipe ever! No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!
- 35 Minutes
- Serves 5

Ingredients

  • 2 cups minus 2 tablespoons cake flour (8 1/2 ounces).
  • 1 ⅔ cups bread flour (8 1/2 ounces).
  • 1 ¼ teaspoons baking soda.
  • 1 ½ teaspoons baking powder.
  • 1 ½ teaspoons coarse salt.
  • 1 ¼ cups unsalted butter (2 1/2 sticks).
  • 1 ¼ cups light brown sugar (10 ounces).
  • 1 cup plus 2 tablespoons granulated sugar (8 ounces).
  • 2 large eggs.
  • 2 teaspoons natural vanilla extract.
  • 1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note).
  • Sea salt.

Instructions

  1. Sift flour, 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 non-stick 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.
  5. Add flour, cocoa and salt and stir until smooth. Stir in chopped chocolate, pour into pan.
  6. Bake 24 minutes for really gooey in the centre, 28 minutes for fudgey but still very moist, 32 minutes for moist fudge-cake-like. If you didn't use the extra chocolate for stirring in, reduce cook time by 2 minutes.
  7. Rest for 10 minutes before lifting out of the pan. Allow to cool for at least 20 minutes before cutting. Store in an airtight container for 4 days or freeze for 3 months.