Unlike a push-up bra, this title is not false advertisement. Because unless you’re lactose intolerant or an xocolataphobiac, these chocolate chip cookies are indeed the best you’ll ever meet, eat, bake, smell, devour, etc….in your life. Guaranteed. So, if you don’t suffer from a fear of chocolate, please continue to scroll. Today I shall be introducing you to the love of your life.
(Mrs. Fields, cover your eyes…what you don’t know can’t hurt you.)
Baked with bittersweet chocolate chips and sprinkled with sea salt, these cookies are the perfect combination of sweet and salty. But not in a cliche, obnoxious kind of way (if a cliche and obnoxious kind of way exists). You’ve heard of Ivan Pavlov, right? The Russian guy with the bell that made cute little dogs salivate at the sound of it? Hmm yes, him. Well. I’m Ivan Pavlov. And you’re my dawgs. Ding ding–I said it.
These cookies are sinful. They are so tempting, and unless proceeded with a tall glass of milk, the ever so slight amount of sea salt will have you craving them in your sleep. Matter of fact, I’m sleeping right now. That’s how impressive they are (did I mention that they generate super powers?).
Aside from the outstanding combination of flavors, the atypical blend of cake and bread flours gives these cookies a texture that your grandma’s recipe won’t stand a chance against (it’s nothing personal, Edna). Don’t believe me? Go bake a batch. and swoon. Just make sure there’s plenty of milk in the fridge, first. I’d hate to get the finger pointed at me when there isn’t any milk left for tomorrow’s cereal.
Chocolate Chip Cookies
(Makes about 1 1/2 dozen 5″ cookies – Adapted from Jacques Torres’ via the NY Times)
2 cups minus 2 tbs. cake flour
1 2/3 cups bread flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. coarse salt
2 1/2 sticks unsalted butter, softened
1 1/4 cups light brown sugar
1 cup plus 2 tbs. sugar
2 large eggs
2 teaspoons vanilla extract
1 1/4 pounds best quality bittersweet chocolate chips (at least 60% cocoa)
Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir in chocolate chips. 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.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet. 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. Eat warm, with a BIG napkin (or two) and large glass of milk :).