Let's talk about what I'm sure you've all been wondering the entire weekend... since I asked you this question... What did I end up making for my free day? (Thank you all for your input, by the way! It was greatly appreciated!)
I chose the chocolate chip cookies.
And let me tell you, they were incredible! Perhaps the best chocolate chip cookies I've ever eaten - and definitely the best I've ever made. And I really wanted to share the recipe (and tips) with you. Because everyone needs an amazing chocolate chip cookie recipe up their sleeves.
Here's a few things I've learned...
- Refrigerating the dough overnight made the consistency better.
- Baking cookies until they are almost done & then letting them sit for a while allows for the crunchy outside/gooey center we all love.
- Using stoneware instead of metalware completely changed - for the better - the outcome of the cookies
- Using all-purpose flour, the cookies still came out amazing. I couldn't find pastry flour & was cheap and didn't want to buy bread flour, so I did exactly what the recipe said not to do, and used all-purpose. Maybe these could have been even better than they were - but I find that hard to believe.
- Real butter, real sugar, real eggs and real vanilla are a must. No Splenda/Earth Balance substitutions!
- Chopping up your own chocolate (I used Ghirardelli 60% dark bars) instead of buying the pre-shaped chocolate morsels took the cookies to the next level. I'll never buy chocolate morsels again if I can help it!
And for the recipe...
Jacques Torres’ Secret
Chocolate Chip Cookie Recipe
- 1 pound unsalted butter
- 1 3/4 cups granulated sugar
- 2 1/4 cups packed light-brown sugar
- 4 large eggs
- 3 cups plus 2 tablespoons pastry flour
- 3 cups bread flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon pure vanilla extract
- 2 pounds bittersweet chocolate, coarsely chopped
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- Add eggs, one at a time, mixing well after each addition.
- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.
Like I said. These were incredible. I can't wait to make them again ♥
Do you have some baking tips? I'd love to hear them!!