I Struck Gold! (Chocolate Chip Cookies)

A few years ago a friend of mine conducted an unscientific study on Americans and cookies. He determined, after much research, that 100% of American like cookies. He scoured the San Francisco Bay Area asking any person who would talk to him if they liked cookies. Everyone had at least one cookie they liked. We did come across one person who hated all cookies, but upon further questioning found out this person was actually from another country. So the theory has yet to be disproven - 100% of Americans like at least one cookie.

The chocolate chip cookie is really the ultimate cookie, taking advantage of all the things the cookie has to offer. Crunchy, but chewy. Sweet, but salty. Simple, but complex.

I have at least ten chocolate chip cookie dough recipes that I love, but I am always on the search for an even better one. A few years ago, a friend and former colleague came rushing into the kitchen of the restaurant we both worked in claiming that she had struck gold! She had done it - she found the world's best chocolate chip cookie dough. The best part of my job was recipe testing so I jumped at the chance and tested the recipe. Rather than embarrass her by posting the recipe let's just say the girl struck fool's gold. And so continued my quest for the world's best chocolate chip cookie dough.

THEN, I found Jacques Torres, and this time we have really struck gold. This cookie dough recipe, made famous by the New York Times (click on the link - its a fun article and gives more background on the history of the chocolate chip cookie!) and hundreds of blog posts is really that good. With all the press you might be wondering why I took so long to try it out. Well you are supposed to let it rest for 24-36 hours after making the dough - I can't do that...I'm a make it and bake it person when it comes to chocolate chip cookies. He also uses two different flours and specifically calls for coarse sea salt. After reading all the hype I decided a few days ago that I would test the recipe. I would divide the dough into thirds, one third to bake off right away (to test whether letting it rest would make a difference, of course), one third to bake after 24 hours, and one third to freeze for a later date. They were great baked immediately (chilled for 1 hour), but better with the 24 hour waiting period.

CHOCOLATE CHIP COOKIE DOUGH - JACQUES TORRES

• 2 c minus 2 Tbs (8 1/2 oz) cake flour
• 1 2/3 c (8 1/2 oz) bread flour
• 1 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp coarse sea salt
• 2 1/2 sticks (1 1/4 c) unsalted butter
• 1 1/4 c (10 oz) light brown sugar
• 1 c + 2 Tbs (8 oz) granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 1/4 pounds bittersweet chocolate chips
• extra sea salt

METHOD

Sift drys. Paddle butter and sugar for 5 minutes. Add eggs one at a time. Add vanilla. Add drys until just combined. Fold in chocolate chips. Wrap and refrigerate for 24-36 hours. Form into balls and sprinkle a little sea salt over top and bake at 350 Fahrenheit/ 180 Celsius. Bake for about 12 minutes or until golden brown around the edges. If you would like more detailed instructions click here.

A few changes I made to the recipe - first, I used a combination of milk and dark chocolate because that's what I had. Second, I added 3/4 c of chopped walnuts because I like walnuts in my chocolate chip cookies. My cookies were smaller than what is called for in the original recipe so my baking time is also reduced.

Comments

[Lauren]

These sounds good but I'm not sure I have the self control to make the dough and not cook it (or eat it) right away!

[Sam]

I'm not American but I do love cookies! I'm bookmarking this one!

[MC]

That's a serious chocolate chip cookie recipe.

I wonder, thought, what's the significance behind letting it rest? I'm not a technical baker, so I wonder what's happening to the dough when chilled that makes it better when baked?

[gastroanthropologist]

MC - I try and chill all my cookie doughs that have butter for a few hours (1-5 hours, depending on the amount and my patience) so my cookies don't spread too much when baking. I tried baking this dough at multiple time intervals and the dough that rested longer did seem to have a noticeable difference in taste and the cookies seemed a bit chewier, rather than the immediate baking which was a bit more crunchy.

[Tangled Noodle]

Thanks for doing the testing for us (although the taste test is something I'd like to try myself)! Your friend's informal cookie survey would make a great ethnographic research topic. As for Torres' recipe, I'm game to try it but will follow your lead of splitting the dough so that I can have immediate gratification!

[V]

You followed this to the "T"! So it's worth the hassle (two types of flour and all)?

[gastroanthropologist]

V - Totally worth it. Just baked the frozen bit today actually as a present to myself (just finished a long paper on Starbucks for class!). Still delicious and at the top of my chocolate chip cookie list! Please try it - you won't be disappointed!

[Kelly-Anne Shedd-Hartman]

Hi Adrienne (and Nate),
I am planning on making your recipe tonight. Here in the US, we are celebrating the inauguration for Obama in Jeff's classroom...but our cookies will have half white/half black...get it?!! Anyway, I was noticing on your recipe that it omits the white sugar...but in your pic, I thought I saw it, so I double checked with the link, and it's there. So, I am adding it...anyway, thanks for it, and I am looking forward to trying them!
Love,KA

[Gastroanthropologist]

Kelly-Anne - It's my mistake! I forgot to put it on the recipe, but I have added it - thanks for noticing that.

How were the cookies? And the inauguration celebrations? I love the half white/half black. I'm going to have to try that.

[KA]

COOKIES WERE AWESOME!!! The best I've ever made. Thanks for the wonderful rec. Inauguration was also wonderful. So cool to see!
Love,
KA

[Gastroanthropologist]

Kelly-Anne - I'm so glad! I hope you make it out to London this spring (hopefully, the poor weather will have eased up by then).