This recipe appears in:Enter to Be a Judge in Tomorrow's SE Chocolate Chip Cookie Tasting Technique of the Week: How to Cream Butter and Sugar
Note: Sometimes you come upon something seriously delicious when you least expect it, and for me that always makes the discovery even more pleasurable. That's just what happened when I had one of Kumiko's chocolate chip cookies for the first time. We were at a New Year's Day party just hanging out, chewing the fat with some old friends when someone told me about her amazing chocolate chip cookies. Having just tasted 65 of NYC's finest chocolate chip cookies for our own purposes, I must admit, I was kind of a Kumiko chocolate chip cookie skeptic—until I tasted one. Now I'm a convert. Make them yourself, and you'll become a convert as well. I promise. —The Mgmt.
This is a basic chocolate chip cookie recipe that began with a Jacques Torres recipe. I loved the coarse salt in it. Building on the recipe, I added roughly chopped chocolate instead of chocolate feves, and made a few changes that I thought made the recipe more accessible and reliable.
What I like in a chocolate chip cookie: a chewy inside, lightly crispy outside, and just a hint of salt to contrast with dark chocolate chunks. In addition to creaming the butter and sugar properly, it also helps to chill the dough for 24 hours before baking and to use a convection oven if you have one.
- 3 1/2 cups (17 ounces) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons coarse sea salt, plus additional salt for sprinkling lightly on cookies
- 2 1/2 sticks (10 ounces) unsalted butter
- 1 2/3 cups (10 ounces) lightly packed light brown sugar
- 1 cup (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 18 to 20 ounces bittersweet chocolate, cut into large chip-size chunks (I recommend chocolate with at least 60% cacao content and prefer Scharffen Berger or Callebaut.)
Whisk flour, baking powder, baking soda, and salt together in a bowl. Set aside.
Using a stand mixer with a paddle attachment or an electric hand mixer, cream butter and sugars together until lightened, 3 to 5 minutes.
Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
Add flour mixture, blending at lowest speed until just combined.
Drop chocolate pieces in and mix in gently, by hand.
Wrap dough in plastic and refrigerate for 24 hours.
Preheat convection oven to 325˚F. If convection is not available, preheat conventional oven to 350˚F.
Roll dough into 1 1/2-inch balls and place 2 inches apart on a sheet pan lined with a silpat liner or parchment paper.
Sprinkle just a few grains of salt on each ball of dough and bake until cookies are golden around the edges and cooked through, but still soft, 12-15 minutes (on the longer side for conventional ovens).
Let the cookies cool for 3 to 5 minutes on the pan. They are best eaten when warm. If they will not be eaten right away, transfer the cookies to a wire rack and cool further before storing.