It was recently brought to my attention that I had not ever posted my most favorite recipe in all the world.
The Ultimate Chocolate Chip Cookie Recipe
(pictures soon to come)
If followed exactly, the baker of this recipe will end up with consistently perfect chocolate cookies every time. Promise.
This recipe requires a couple of very specific pieces of kitchen equipment to make them perfect: a digital kitchen scale and an upright mixer. The mixer might be able to be bypassed with a hand mixer (although you may be tired afterward), but the scale is necessary as all of the loose/dry ingredients in this recipe are measured in grams.
2 1/2 sticks real butter
227 g white sugar
284 g light brown sugar
1 1/2 tsp real vanilla
2 eggs
241 g bread flour
241 g cake flour
1 1/2 tsp baking powder
1 1/4 tsp baking soda
1 1/4 tsp kosher salt
1 1/2 bags 60% cocoa or greater chocolate disks (Ghiradeli or Hershey's)
Preheat oven to 350 degrees. Cream together room temperature butter and sugars for 5 minutes in an upright mixer on high, scraping as needed. While still on high, add the vanilla and one egg at a time. Beat on high for another minute. While mixer is going, weigh flours and add baking soda and powder to the flours, along with the kosher salt and whisk until blended. Turn mixer to low and slowly add the flours into the mixer until JUST MIXED. Once flour is added, mix for a minute or LESS. Remove bowl, add chocolate and stir. Put in a glass container and cover tightly with a lid or plastic wrap. Put in the fridge for 48-72 hours. Remove the dough and allow time at room temperature to soften and make it easier to handle. Weigh out dough to 50 gram portions and roll into a ball, pushing in any chocolate that sticks out. This will make for a prettier cookie. Place dough on parchment paper cut to fit on a metal cookie sheet. Sprinkle tops of each dough ball with a tiny bit of kosher salt. Leave plenty of space, they will spread to be about 2 inches in diameter. Bake for 18 minutes. Check after 15 minutes. You want the cookie only slightly browned. Let sit for 5 minutes on the cookie sheet then gently transfer cookies with a large, very thin spatula to a cooling rack until cooled.
MORE INFORMATION:
You can pre-make dough balls, freeze them in a tightly closed container and bake as many or as few as you need over the course of a few weeks. Why weigh loose ingredients and not use cups to measure? Well, cups can be VERY inconsistent each time depending on how packed down the ingredient is. Therefore, weighing in grams is a more accurate and consistent way to make the same cookie every time. The kosher salt adds just the tiniest amount of saltiness to bring out the sweet of the cookie and the bitter of the chocolate, YUM! The mix of flours give the cookie the perfect amount of chewiness and rise. Using all purpose flour will not yield the same quality of cookie. If you over mix the flours, your cookie will NOT rise properly. This is not a recipe for your stoneware baking pans. Parchment paper on even the cheapest aluminum cookie sheets work best. Spacing is key so cookies are round, not lop-sided because they ran into each other or the sides of the pan. Even on my large cookie sheet, I only put about 6 dough balls, on my small pan, only four. This means more rounds in the oven, but well worth it for pretty, round cookies!
I got this recipe originally when I went on a Paula Deen cruise. One of her guest chefs was doing a cooking show (well, "cookie" show, as it turned out) and I was chosen from the audience to be the chef's helper. His name is David Liete. He spent 6 months of his life researching and perfecting this recipe (must have been a tough job!) to make the ultimate chocolate chip cookie every time. I have made this recipe hundreds of time in the last few years, when I follow it to a "tee", they turn out perfect and the same every time. Any changes or short cuts are noticeable in the quality of cookie produced. Please let me know how yours turn out!! Bon Appetit!!
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