My Perfect Chocolate Chip Cookie

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Source: The Cookbook Chronicles


My Perfect Chocolate Chip Cookie
makes 34-36 3″ cookies

2 1/2 sticks unsalted butter, at room temperature
1/4 cup granulated sugar
1/2 cup demerara sugar (no demerara sugar? I’ve also tested this recipe with light brown sugar, and it’s perfectly wonderful)
1 3/4 cups packed, dark brown sugar
2 large eggs
2 1/2 tsp vanilla extract
1 3/4 cups all-purpose flour
1 cup + 1 tbsp bread flour
1 tsp baking soda
1/4 tsp baking powder*
1 1/2 tsp kosher salt (not table salt!), plus either fleur de sel or vanilla salt for sprinkling over top

18 oz. 70% bittersweet chocolate, coarsely chopped**

*I have also tried this recipe without baking powder, and with 1/2 tsp. baking powder. They are great either way. If you like flatter, slightly richer-tasting cookies, omit the baking powder. If you like puffier, thicker cookies, use 1/2 tsp. baking powder. The version you see in the photo above contain 1/2 tsp. baking powder. Want the best of both worlds? I split the difference and use 1/4 tsp.

**If price is no object, I adore the large El Rey chips. But an entire block of Trader Joe’s “Pound Plus” 70% bar is about $4 for 18 oz., and is what I use for everyday cookies.

1. Preheat the oven to 350 degrees. In a large bowl, cream together the butter and sugars on medium speed until fluffy, about 2 minutes. Add the eggs one at a time, and beat well after each addition.

2. Add the vanilla extract, the flours, the baking soda, baking powder, and salt. On low speed, beat the mixture until the dry ingredients are well-incorporated, about 1 minute. Stir in the chopped chocolate.

3. Line a baking sheet with parchment paper, or a Silpat. Scoop a heaping tablespoon of dough and roll it until it forms a sphere between your palms. Place the dough on the baking sheet (8 cookies per sheet), giving them room to spread. Dust the tops of each ball of dough with a little demerara sugar, and a tiny bit of fleur de sel or vanilla salt.

4. Bake in a 350 degree oven on the middle rack for 12-13 minutes. (Do not bake these on the bottom rack in the oven–the high proportion of brown sugar will cause the bottoms to darken too much.) At this time, the cookies should have taken on a golden brown color all around the edge, but still look very soft in the center–like hot cookie dough. Remove the tray from the oven, and allow the cookies to cool directly on the tray for 10 minutes before eating.