In my life PPS (pre-pastry school), I had two goals that I never waivered from. Get a turkey in bowling and create the best chocolate chip cookie recipe. I suppose something as subjective as making the best chocolate chip cookie isn’t an ideal goal, but there are few things in life better than a delicious, warm chocolate chip cookie to make you feel like all is right in the world.
Despite the number of hours logged with my friend Chan (and others!) at the ghetto bowling alley near Elephant & Castle when I lived in London, the elusive turkey continues to evade me. When I was in London, I loved bowling with friends at the rundown, shabby ghetto-fabulousness that is The London Palace Superbowl. They served pitchers of beer! And Coors Light on draft (sure the most over-priced Coors Light ever, but still!)! I did come close to a turkey once here – two strikes and a NINE. Are you kidding me?! One day, I’ll get that turkey. Ha!
Back to my other goal, the best chocolate chip cookie. I think I’m at a point where I’m comfortable saying this might be the best chocolate chip cookie recipe. Or close enough that it really doesn’t matter. They’re a great baseline. Last month was mostly about family recipes and Southern cakes and it looks like this month is taking a turn towards cookies. So to kick off the #BakingWithBeth series in February, we’re going with the best chocolate chip cookie recipe.
This recipe was created using a combination of the Southern Living chocolate chip cookie and Mr. Chocolate, Jacque Torres’ chocolate chip cookie. Torres uses equal parts cake flour and bread flour in his recipe, but based on the percentage of gluten in each, it seems like using an all-purpose flour would be the average of the two gluten contents and yield the same product. I called the King Arthur Flour Bakers Hotline to inquire about this (they have a hotline, who knew?!) and they confirmed that yes, all-purpose would be the same as half of cake and bread flours. Plus, one bag. Less fuss. Please share if you know other scientific reasons as to why this isn’t true!
One of the most important steps in the perfect chocolate chip cookie is chilling the dough before baking. Most recipes recommend at least a couple of hours, but it seems to be recommended that chilling for 36-72 hours creates the optimal chocolate chip cookie. I like to keep chocolate chip cookie dough on hand in the freezer, lest I need to bake any quick cookies for friends!
King Arthur Flour has a great article on the process (and a side-by-side baking comparison!), but basically chilled cookie dough, the fat (butter) is also chilled and will spread slower than room temperature fats. Resting the dough also concentrates the flavors and changes the texture. Because the flour breakdowns and creates a higher concentration of sugar, it yields a more chewy, crisp cookie (versus more cake-like).
Specialty Tools Needed:
- Standing electric Mixer & Paddle attachment (optional)
- Silicon Mats (can also substitute parchment paper, but I love these SilPat mats and use them for everything)
Thanks again for coming back for another #BakingWithBeth recipe. If you’ve missed any of the January cakes: week one/caramel cake, week two/Hummingbird Cake, week three/sour cream pound cake and week four / pineapple upside down cake.
What do you think… is this the best chocolate chip cookie recipe? What do y’all do differently? Favorite chocolate?
Chocolate Chip Cookies
The best chocolate chip cookie recipe
- 325 grams all-purpose flour (2 cups)
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 170 grams unsalted butter (1.5 sticks)
- 250 grams granulated sugar (1 cup, plus 2 TBSP)
- 225 grams golden brown sugar (1 cup, plus 2 TBSP)
- 2 each eggs
- 2 tsp vanilla extract
- 480 grams chocolate chips, 64% (17 oz)
- 75 grams chocolate chunks (3 oz)
Sift flour with soda, powder, and salt. Set aside.
Cream butter, brown sugar and granulated sugar until light and creamy.
Add both eggs and vanilla extract on low speed until incorporated.
Add flour on low until a dough has formed.
Stir in chocolate until combined.
Separate dough into two-three equal logs and wrap tightly in plastic wrap. Rest in fridge for at least 24 hours. Best to rest 36-72 hours.
After rested, take the dough out of the fridge and scoop out dough (I used a small coffee scoop or my round TBSP as a scoop, which is around 30 grams). Place evenly spaced on silicon mat or parchment paper.
Sprinkle dough with course sea salt, optional.
Bake at 350 degrees for 12-15 minutes in the lower third of the oven.
Dough in the freezer will last for up to a month
For my chocolate, I use a mixture of what I have on-hand. Typically I buy the Ghirardelli Chocolate 60% because they sell that at Ralph's/Kroger. I mix it in with a dark chocolate bar, which I've been using the Guittard 70% bittersweet lately.
At work, I've used the Cocoa Barry 64% Chips, which I love! You might be able to find a better price than Amazon, but good chocolate can be expensive. It's about $20-30 more than the Ghirardelli chocolate (for the same amount... they are selling this as a 11lb/5kilo bag, so you wouldn't need chocolate for a while!) At some point, I will justify these into my budget. 🙂
In London, I'd just chop up bars of Green & Blacks dark chocolate.