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Chocolate Chip Cookies
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- Total Time
- 45 minutes, plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
- 2cups minus 2 tablespoons cake flour (8½ ounces)
- 1⅔cups bread flour (8½ ounces)
- 1¼teaspoons baking soda
- 1½teaspoons baking powder
- 1½teaspoons coarse salt
- 1¼cups unsalted butter (2½ sticks)
- 1¼cups light brown sugar (10 ounces)
- 1cup plus 2 tablespoons granulated sugar (8 ounces)
- 2large eggs
- 2teaspoons natural vanilla extract
- 1¼pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
- Sea salt
Preparation
- Step 1
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Step 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 incorporate them 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.
- Step 3
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Step 4
Scoop 6 3½-ounce 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. 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.
- Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
Private Notes
Cooking Notes
I think this recipe is unnecessarily fussy. The difference between the two kinds of flours is their protein content -- bread flour has 12.7% (per King Arthur Flour's website), cake flour has 9.4%, and all-purpose flour has 11.7%. The amounts of flour called for in the recipe are equal by weight, so the protein content of the combined bread and cake flours is 11.05%, which is practically the same as all-purpose flour. So I just used plain, old AP flour and the cookies turned out fine.
Metric Measurements
241 grams / cake flour
241 grams / bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
284 grams / unsalted butter
284 grams / light brown sugar
227 grams / granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
680 grams / bittersweet chocolate disks (at least 60%)
Sea salt
I learned a trick from Cooks Illustrsted that I have used for several recipes, including CC cookies. Use cold butter. Place about 2/3 of butter in a skillet, melt and then lightly brown the butter. Pour browned butter over cold butter in mixing bowl and mix until cold butter is melted. Mix in sugars (1/2 Lt brown and 1/2 Dk brown), salt, eggs and vanilla. Mix thoroughly, then allow to sit for 3 minutes. Mix 30 seconds, then repeat twice. Then continue with recipe. Sugars develop beautifully!
I LOVE this recipe! It is true that people absolutely go crazy for these cookies! I have adapted the recipe over the years, including pre-scooping the cookies onto a wax paper-lined cookie sheet and refrigerating them prior to baking. I find it much easier to do it this way than trying to scoop cold dough. I bake what I want and put the rest in a zip-lock bag to bake later. These cookies are the best the day you bake them. I agree with Jenny W, you will be making them again, and again!
I'm not a big fan of CC cookies, but now I know it's because I have not had the best. OMG! This is THE only recipe you'll ever need. It is chewy and crisp on the outside. I used all purpose flour as the others suggested. I immediately baked the dough since I wanted to taste the difference. It was great! However, the longer the dough rested in the fridge the better it tasted. I baked it at 6 hours, 24 & 48 hours. Let me tell ya, it tasted the best after it has rested for 48.
I've been making this for over 2 months now and will pass on this recipe for generations. Simply the best! This is an update to my previous post. All purpose flour is what I use for this recipe and it's perfect! However, tonight I used the cake and bread flour as the recipe suggested. What a mistake! The cookie was on the heavier side and it's more cakey. My kids wondered what happened and demanded the original cookie. Will definitely be sticking to all purpose flour from now on.
I want to try those but I'm scared with the amount of sugar listed in the recipe. 450g sugar for 18 cookies? It means 25g sugar per cookie, almost 2 tablespoons?! Is there a way to put less sugar in the dough without changing the consistency of the final result? Thanks!
I've found it works really well rolling the dough into logs, wrapping with greaseproof paper, then cling flim, and freezing. Then I just slice off (through the wrapping) cookie segments about 1 1/2 inches thick, and bake from frozen.
How much flour would I use if I use all purpose flour only and no cake flour? Thanks!
I have made this cookie twice. I have found two things,
First I can jam a lot of chocolate, white chocolate and nuts into this recipe, but it try not to exceed the recommended amount of recommended chocolate. However these are big cookies and can hold a lot of fillings. I use 3 types of chocolate, white chocolate and walnuts, but I think pecans would be better.
Do not over bake, I found that on a good baking sheet with a good silicon sheet, that 14 to 15 min is perfect for a nice soft cookie.
so if you use all purpose flour, what is the total amount used? also do you let the butter reach room temp and soften before mixing?
Tip: heeding the advice of other commenters, I rolled the cookie dough into 4 logs, wrapped in plastic wrap, and then stuck it in the fridge. The next day, I just cut disks of the cookie dough (fairly easily), sprinkled sea salt, and stuck it in the oven. So easy and you don't have to struggle with hard cookie dough! I highly recommend, even if you don't have bread or cake flour!
Great recipe! I followed it with the exception of some recommendations from readers: used a mixture of bittersweet, semisweet, and white chocolate; before chilling for 36 hours, I formed smaller than golfball-size balls and placed them in a large covered bowl (cannot imagine how hard it would be to work with the chilled, unformed dough); baked them on parchment lined baking sheets for 10 minutes before sprinkling a tiny pinch of flaked sea salt, then baked 5 minutes more.
Make 50 gram cookies (just under 2 ounces; a bit smaller than a golf ball), cook for 15 minutes. Flat disks work better than chips; the chocolate melts into layers. Use 10 ounces bittersweet and 10 ounces semisweet chocolate disks for a more complex flavor. The cookies should be puffy and starting to brown when you take them out of the oven. Using parchment paper makes it easy to transfer cookies from baking sheet to rack to cool further; let them cool completely before removing from parchment.
I have made this so many times and every time people go CRAZY for them! I use Trader Joes chocolate that comes in a huge bar and then just chop it up with a butcher knife. This works perfectly and is very cost effective! Also, some of my people hate the salt on top, so I try to be fairly judicious when sprinkling it! Once you have made these you are going to be busy making them again and again and again and again and again!!!
Similarly to William Wroblicka, I changed the flour (also measuring by weight) but I just accidentally used AP flour and bread flour, and I think these came out amazingly tasty!! People are freaking out at how good these cookies are that they started paying me to make them for small events! I also use salted butter, Ghirardelli chocolate chips, and I scoop the dough BEFORE refrigerating it (helps so much not to scoop cold dough). Oh, and I leave it in the fridge for about a week! I love baking.
It just got burnt. I needed to do half the time and flip them halfway through. It didn’t even turn out to what it shouldve looked like. Lower the temp and cut the time down
Too much chocolate! More nuts less chocolate. Maybe semseeet not bittersweet
These might be the prettiest cookies I’ve ever made! I didn’t chill the dough, rather chose to scoop them with an ice cream scoop so they were about the size of a golf ball. Then I popped them into the freezer for about 10 minutes. Each sheet I balled and froze while the previous ones baked, an easy quick method. When they came out of the oven, I rung them round using a straight-sided bowl. They are perfectly round, chewy, crisp and salty sweet. Keeping this one!
10oz 283 grams
I halved the sugar both granulated and brown. Turned out more cakey but I didn’t mind as my family doesn’t like overly sweet desserts and this one seemed VERY sugary. Family still has been devouring. When I make next time I will use the full amount of brown sugar and reduce the granulated to see if that makes a less cakey cookie. I also didn’t chill and it didn’t result in total failure. Totally possible chilling makes a better cookie but it isn’t a must.
So…if rolling into balls to freeze do you still “ cure” in the fridge for the 36 hrs then freeze and store or eliminate the “curing” and just freeze? Also, when would you salt…before or after freezing…..or as soon as they come out of oven.
I make this recipe exactly as written, and these are the best chocolate chip cookies you can find on this planet. Whipping the sugar/butter, and the two flours -- plus letting it rest? If you are a fan of CCCs? Do try it. I was impressed (and I don't even like chocolate chip cookies. I make them for the family)
If eating warm, more cooking time, if cooling less time required
These cookies are good. I had no problem refrigerating the dough and taking out and scooping, the dough was not that hard. Did make recipe as stated, my cookies did not turn out cake like but are light. What makes them seem exceptional is the use of sea salt (I used Hawaian pink sea salt) and the large sweet chocolate chunks. Cookie is soft and not chewy with a bit of crisp around the edges. One caution note is these are big cookies almost to big for my taste, and they do spread out.
Question why exactly the long refrigeration time. What is the chemistry going on? Also a broad discussion group seems to be rather AP flour works, or should it be as the recipe stated. I think could be wrong could come down to the question of how you like your cookie more soft and chewy or cake like or more crisp or al dente as they say. At anyrate made my batch of dough the raw dough tasted good. Used Guittard Super cookie Chips 45% cacao. Wonder to how different choclates might affect taste
Debbie, I add toasted walnuts or toasted pecans to the recipe as it is and don’t cut down on the chocolate chips. Usually I add a full cup of the chopped toasted nuts. The cookies are bursting with chips and nuts and we find them insanely delicious.
Has anyone ever added nuts to this recipe? If so, did you reduce the chocolate chips, by how much?
My cookies came out beautifully, like an ideal chocolate chip cookie from a magazine. The texture was nice - a good chew, soft in the middle, with a bit of crisp on the edge. But I found the flavor lacking - it tasted like a normal chocolate chip cookie that was missing some pizazz. I think I’ve just gotten used to other recipes that use browned butter or some other slight tweak to up the flavor.
Need to flatten a bit before baking as they puff up. These are very chocolate forward, cakey chocolate chip cookies. Makes about 36. Would make again.
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