Jessie was visited by her brother-in-law, Ryan Miller, to show us The New York Times’ recipe for the best chocolate chip cookie. Big cookies are all the rage throughout the state, but how much better would it be if you could have big fabulous cookies fresh out of the oven?
Try out this recipe that will have everyone craving more!
- 2 cups minus two 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 two tablespoons granulated sugar (8 ounces)
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 ¼ pounds of bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
- Pinch of Sea salt
- Sift flours, baking soda, baking powder, and salt into a bowl. Set aside.
- Using a mixer fitted with a 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.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto a 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.