These are the ultimate chocolate chip cookie. They are big, crisp around edges, soft in the middle, packed with chocolate, and topped with a salty bite. I remember watching The Martha Stewart Show in college when she made these. Having no kitchen in my dorm, it was pure torture. I could not wait to go home to try. A decade later, I have banished the Toll House recipe from my repertoire and my chocolate chip cookie loyalty belongs to this recipe alone. I love to give a stack of these in a large cellophane bag, topped with ribbon, as a unique hostess gift.
This particular version is adapted from a New York Times printing, with slight adaptation for my preferences. I usually use the more readily available Ghiradelli bittersweet chocolate discs and Ghiradelli semi-sweet chocolate bars, but when I go to a favorite specialty grocery store, I splurge on Guittard chocolate. For the salt mixed into the dough, any coarse sea salt will do, and I always use a sprinkling of Maldon sea salt flakes on top. Another key to getting the dry ingredients right (especially the flour), is to measure the weight of the flour versus the cup measurements. “2 cups minus 2 tablespoons” is kind of an odd way to measure, but going by the weight makes for consistent results each time. Lastly, a really big cookie scoop (the one I use is linked below) is essential for getting this cookie right.
2 cups minus 2 tablespoons (8.5 ounces) cake flour
1 2/3 cups (8.5 ounces) bread flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons coarse sea salt
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs, room temperature
1 teaspoons pure vanilla extract
10 ounces bittersweet chocolate discs
2 4-ounce semi-sweet chocolate bars, roughly chopped
Sea salt flakes
1. Combine flours, baking powder, baking soda, and coarse salt in a medium bowl and whisk together.
2. In a stand mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy. Add the eggs, one at a time, followed by the vanilla. With the mixer running on low, add the dry mixture slowly and mix until just combined. Do not overbeat. Remove mixing bowl from stand and stir in chocolate. Cover the dough and refrigerate for at least 1 hour, and store up to 24 hours.
3. Preheat oven to 350°F and line a half sheet pan with parchment or a Silpat. With a 2″ ice cream scoop, scoop dough and space evenly on the pan; you can bake six at a time on a half sheet pan. If there are any prominent chocolate pieces in the dough ball, be sure to place the chocolate facing up on the pan. Sprinkle each with a pinch of flake salt and bake for 18-20 minutes. Allow to cool on a cooling rack for 10 minutes. This dough also freezes well when scooped onto parchment, covered, and placed in a freezer bag or airtight container to be baked and enjoyed later.