My Quest for the Perfect Chocolate Chip Cookie Recipe

Sweet Treats

Like most people on this planet, I love chocolate chip cookies. But not everyone likes their cookies the same way - chewy, crunchy, extra-chocolatey, warm, cold, dipped in milk...So, I embarked on a mission to find the best chocolate chip cookie of all time.

My mission was successful.

In 2008, the New York Times went on a similar mission: Perfection? Hint: It's Warm and Has a Secret.

...and they came up with a world class cookie..."The result was a recipe for a consummate cookie, if you will: one built upon decades of acquired knowledge, experience and secrets." The recipe is adapted from Jacques Torres's classic cookie, but was perfected by discoveries and insights of other bakers. I made the mistake of baking these immaculate cookies on Friday afternoon because my diet last weekend consisted of cookies and milk for breakfast, lunch, and dinner. They were perfect - chewy in the middle, crunchy on the edges, and filled with melty, gourmet chocolate chunks. I ate them hot, I ate them cold, I ate them soaked in milk, I ate them before 10am, I ate the raw dough. Without further ado...

Ingredients:

*This makes about 20 large cookies

**NOTE: Do not substitute these flours for all-purpose flour. The pastry and bread flour are what make the cookies so perfect.

***NOTE: Leave enough time to chill the dough for 24-36 hours before baking.

• 2 cups minus 2 tablespoons pastry flour
• 1 & 2/3 cups bread flour
• 1 & 1/4 teaspoons baking soda
• 1 & 1/2 teaspoons baking powder
• 1 & 1/2 teaspoons salt
• 2 & 1/2 sticks (1 & 1/4 cups) unsalted butter
• 1 & 1/4 cups light brown sugar
• 1 cup plus 2 tablespoons granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 & 1/4 pounds bittersweet chocolate, at least 60% cacao content (I used Ghiradelli)

Recipe:

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

2. Cream butter and sugars together until very light (roughly 5 minutes):

3. Add eggs one at a time and mix well after each addition. Stir in the vanilla. Reduce speed to low and add dry ingredients. Mix until just combined (roughly 10 seconds):

4. Chop up the chocolate:

5. Drop in chocolate pieces and incorporate without breaking them:

6. Wrap the dough in plastic wrap and refrigerate for 24-36 hours:

WARNING: The dough is addictive and delicious, so don't eat it all raw!

7. When ready to bake, preheat the oven to 350F. Line a baking sheet with parchment paper. Scoop and shape balls of dough (about the size of golf balls) onto the baking sheet:

8. Bake until golden brown but still soft (roughly 18-20 minutes):

Then, according to the New York Time's article, "Eat warm, with a big napkin." It's my recommendation to pour a large glass of milk.