I found this recipe in the New York Times, which had gone through hundreds of iterations (they said) to come up with the perfect CC cookie. These really are perfect. You’ve got to follow these directions EXACTLY to get the best results.
(Truthfully, I think the refrigeration before baking is the trick for a cakey cookie.)
OMG Perfect Chocolate Chip Cookies
I found this recipe in the New York Times, which had gone through hundreds of iterations (they said) to come up with the perfect CC cookie. These really are perfect. You’ve got to follow these directions EXACTLY to get the best results. The best chocolate chip cookie recipe I've ever found.
Ingredients
SINGLE BATCH - 12-14 cookies
- ½ cup + 2 T unsalted butter (1¼ sticks), softened
- scant ¾ cup dark brown sugar
- ⅔ cup superfine (baker's) sugar
- 1 large egg
- 1¾ cup + 2 T unsifted all purpose flour
- 1 tsp baking powder
- ¾ tsp baking soda
- ¾ tsp sea salt (or kosher salt)
- 6 oz dark bittersweet chocolate, chopped into large chunks (I prefer the Belgian chocolate chunks from Aldis. Pic at the end of the recipe.)
DOUBLE BATCH - 24-28 cookies
- 1¼ c unsalted butter (2½ sticks), softened
- 1½ c dark brown sugar
- 1⅓ c superfine (baker's) sugar
- 2 large egg
- 3½ cup + 4T unsifted all purpose flour
- 2 tsp baking powder
- 1½ tsp baking soda
- 1½ tsp sea salt (or kosher salt)
- 12 oz dark bittersweet chocolate, chopped into large chunks
Instructions
- Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric beater or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
- Add the egg and beat on medium speed until evenly combined.
- In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined. I usually do this step by just digging my hands in there and getting it mixed up. It will seem kind of dry, but when you start forming the cookie balls, it will stay together nicely.
- Add the chopped chocolate and fold into the dough until evenly distributed. (Again, by hand.)
- Immediately scoop out heaping 1/4 cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper.
- Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among multiple sheets before baking.)
- The next day, heat the oven to 350 degrees.
- Make sure the dough balls are evenly spaced out among multiple baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen, which works great), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not quite set.
- Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or several weeks in the freezer, which allows you to have fresh-baked cookies within about 20 minutes from freezer to mouth!
- *FREEZER NOTES: I freeze the formed cookie balls after they've been refrigerated overnight by putting them on a cookie sheet right into the freezer, again overnight. I then vacuum seal them with my FoodSaver so they don't get freezer burned. Make your bag a little longer than normal so you can vacuum/reseal it after taking out a few at a time.
These are the chocolate chips that work really well with this recipe. They’re from Aldi’s:
Frozen cookies for bake-as-you-eat. You can put them right in the oven from the freezer.
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