Mmm, a bit rainy outside today, so a perfect day for baking! I came across this recipe by David Leite a few days ago, and yum, it truly IS the ULTIMATE Chocolate chip recipe! His secret is to age the cookie dough for a few days in the fridge first. So, if you can plan ahead, have the patience, and can resist the temptation of cookie dough in the fridge for 2 or 3 days, this is the recipe for you!
I’ve lessened the sugar (you can use even less if you like, the cookies are very sweet, and lessened the chocolate – it was still MORE than enough), I also converted his measurements into grams to simplify things..
Ultimate Chocolate Chip Cookie Recipe
- 240g cake flour
- 240g bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons Kosher salt
- 280g unsalted butter, at room temperature
- 280g light brown sugar
- 200g granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 400g of chopped bittersweet good quality chocolate, at least 60 percent cacao content
- Sea salt
- 1. Sift flours, baking soda, baking powder and Kosher salt into a bowl. Set aside.
- 2. Using a mixer fitted with 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 fold in 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.
- 3. When ready to bake, preheat oven to 176°C. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- 4. Bring dough to room temperature. Scoop six 100g mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Flatten very slightly. 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. You can also make the rest of the dough into balls and freeze them till needed. Eat warm, with a big napkin.