I think I have finally found my favorite chocolate chip cookie recipe. These are filled with chocolate, caramelized on the outside, and soft in the center. Originally from Jacques Torres, I used the recipe from For Me, For You’s site to fit my pantry’s options. You need to freeze or refrigerate these cookies before you bake them so be warned!
Amazing Chocolate Chip Cookies (makes 24 5-in cookies)
2 cups minus 2 tablespoons cake flour
1 2/3 cups all purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt plus more for sprinkling
2 1/2 sticks softened salted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs at room temperature
2 teaspoons vanilla extract
1 1/4 pounds semisweet chocolate chunks
Combine the flours, baking soda, baking powder, and salt in a bowl and whisk with a fork.
In a large separate bowl, cream the butter and sugar with an electric hand held mixer. Add the eggs, one at a time. Then add the vanilla. Add the dry ingredients slowly to this wet mixture. Add the chocolate chips and mix with a spoon until distributed. Cover with plastic wrap and place in the refrigerator or freezer for as long as you can. Supposedly these cookies only get better the longer they chill out. I was able to patiently wait three hours with the dough in the freezer.
When you finally cave, set your oven to 350 degrees. Place 6 scoops of dough on a tray lined with parchment paper or a non stick mat. The scoops should be about 1/3 cup big. Sprinkle with more salt. Bake for 15-20 minutes. The cookies should be golden brown. DO NOT OVER BAKE. Leave the cookies on their pans for 10 minutes then place on a cookie rack to cool more. Then pour yourself a glass of milk and eat them all. Just kidding they are really big. I only had two, which is crazy seeing as I usually have six 🙂 Hope you like them!