I am convinced Tina Turner sings "Simply the Best" about this cookie recipe. It really is "simply the best, better than all the rest." It has earned titles like, "the only chocolate chip cookie recipe I will need to know how to make for the rest of my life" and "Best Chocolate Chip Cookie...Ever" With such hype I knew I had to
see taste what all the hype was about. This cookie is the chewy, chocolaty stuff of legends but it does require some time and patience. The original Jacques Torres recipe is here, my notes are below.
Cast of Characters:
Cast of Characters:
2 cups minus 2 tablespoons cake flour (8.5 oz) (check the tippy, top shelf at your grocery)
1 2/3 cups bread flour (8.5 oz)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (I used sea salt that I ground up into a finer salt)
1 1/4 cups unsalted butter, room temperature
1 1/4 cups light brown sugar, packed (10 oz)
1 cup plus 2 tablespoons sugar (8 oz)
2 large eggs, room temperature
2 teaspoons good vanilla extract
1 1/4 pounds bittersweet chocolate disks, at least 60% cacao (I used one full bag and an additional 1/4 cup of Ghiradelli 60% cacao chips because two grocery trips failed to produce disks. My cookies were just as delicious with plenty of chips.)
1 Tbsp of sea salt
1) In a bowl sift together cake flour, bread flour, baking soda, baking powder and salt. Set aside.
2) Using a stand mixer with paddle attachment, cream together butter, brown sugar and sugar on medium (speed 2-3) until light and fluffy. This should take between 4-5 minutes.
3) With your mixer still on medium, add eggs one at a time scraping down the bowl between each addition. Then add in the vanilla extract.
4) Reduce speed to slow and begin adding in dry ingredients. Incorporate them completely but do not over work your dough.
5) Add in your chocolate chips/disks with a spoon/spatula. The dough will be very heavy with chips.
6) Cover your dough with plastic wrap and refrigerate for at least 24 hours. 36 hours is the recommended time frame but I let it sit 41 hours because, "time to bake cookies" isn't an option on my leave slips at work.
7) Post fridge-time, preheat your oven to 350 degrees. Line several cookie sheets with silicone mats or parchment paper.
8) Scoop generous golf ball sized dough balls onto the cookie sheets. I put 6 cookie dough balls per sheet. Sprinkle with a dusting of sea salt. Bake until golden brown, approximately 18-20 minutes but watch them, I had one batch done in 17 minutes.
9) Cool completely on a baking rack (or until you can no longer wait to stuff one in your face.)
The original recipe calls for 18 large cookies, somehow I made near 30 big cookies. This recipe may seem fussy but it is entirely worth the effort. The cookies are chewy and soft, salty and sweet and definitely a crowd pleaser. Now go dance like Tina Turner singing "Proud Mary" to burn off the
1 2 cookies you just ate. :)
Got any recipes that lived up to the hype? How about recipes you want to try but don't have time for? Send it my way, I'm always looking for something fun to make! :)