Chocolate / Cookies / Dessert

The PERFECT Chocolate Chip Cookie

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When I posted The World’s Best Chocolate Chip Cookie several months back, a friend of mine contested that the Nestle Tollhouse recipe wasn’t the best there was out there. She then shared with me another recipe from a blog post with this title: The Only Chocolate Chip Cookie Recipe I Will Ever Need To Know How To Make For The Rest Of My Life. Frankly, I was skeptical. I mean, Ruth Wakefield invented the chocolate chip cookie and her recipe has been passed down for generations, been tried and tested by millions around the world, and you’re telling me there is a cookie recipe out there that is better and will henceforth be the only one I’ll ever need? That just sounds preposterous. But I decided to suspend all judgment and archived it till the next time I craved a chocolate chip cookie.

This past weekend, I finally decided the time was right to give this recipe a try. While whipping up a batch of the cookie dough, my first reaction was “wow, so much chocolate chips?” As another friend rightly reminded me, there can never be too much chocolate chips. What I thought was A LOT of chocolate chips, turned out to be just the right amount of chocolatey goodness in every bite. Well, the guy who came up with this recipe should know best, since he is none other than Mr Chocolate himself – Chef Jacques Torres. For the uninitiated, the Master Pastry Chef was the youngest in history to be awarded the Meilleur Ouvrier de France (Best Craftsman of France) medal in pastry. He is our modern day Willy Wonka if you like, with several “chocolate factories” producing fresh artisan chocolates from cocoa beans. I can talk about chocolate all day, but back to the pressing issue of chocolate chip cookies.

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I, Magdalene See, hereby officially declare that these are THE BEST chocolate chip cookies I have ever made or eaten. I don’t know how else to describe them other than perfection. They spread out perfectly when baking, the texture is perfect, they taste perfect, they look perfect… how can one cookie be so much more perfect than others? I suspect the secret to these addictive rounds of ooey chewy goodness is in the use of both cake and bread flours, chilling the dough for more than 24 hours, using dark chocolate chips with at least 60% cocoa mass, and a sprinkling of sea salt just before baking. I’ve adjusted the sugar levels here since most Asians I know like their desserts less sweet. I hope I won’t be arrested for that but it will be a crime not to try these out for yourself!

Jacques Torres’ Chocolate Chip Cookie 
Adapted from New York Times 

2 cups minus 2 tablespoons (225g) cake flour
1 2/3 cups (215g) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups (300g) unsalted butter
1 cup (180g) light brown sugar
1 cup (240g) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds (560g) bittersweet chocolate chips, at least 60 percent cacao content
Sea salt for sprinkling

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Then add eggs, one at a time, mixing well after each addition. Stir in the vanilla.

3. Reduce mixer speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chocolate chips and mix until they are evenly distributed.

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The cookie dough needs to be refrigerated so that the liquids can be absorbed by the flours and the flavours can meld beautifully together. So don’t rush to bake! If you can’t wait, have a spoon of cookie dough first like I did ;p

4. 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 or frozen and thawed for later use.

5. When ready to bake, preheat oven to 400 F / 200 C. Line a baking sheet with parchment paper or a nonstick baking mat. Let chilled dough soften at room temperature and then scoop mounds of dough onto baking sheet using an ice cream scoop.

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The neatest way to portion cookies of the same size so they bake evenly is to use a ice-cream scoop

6. Sprinkle lightly with sea salt and bake until golden brown but still soft, 6 to 8 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.

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Mounds of creamy dough before baking

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If you like soft chewy cookies, take them out when the edges are brown but the center is underdone. You should be able to touch the soft centre with your finger without the dough sticking to it.

7. Eat warm, with a glass of cold milk.

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Let cookies firm up before serving. The challenge is to not eat them all before they’re transferred onto a plate!

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2 thoughts on “The PERFECT Chocolate Chip Cookie

  1. Hi Magdelene!

    I found these cookies off another site (but you are a godsend in converting them to metric; I was too lazy) and yours look amazing!

    I’m wondering where can you can dark choco chips that have at least 60% cocoa mass? Phoon Huat? I’ve always been using semi-sweet, and then some chopped dark chocolate. Thanks a lot!

    • Hi Anna,

      Glad you found my recipe helpful! Yes Phoon Huat does sell dark chocolate chips, but for better quality dark chocolate chips you can try Callebaut (TOTT) or Valrhona (Sun Lik).

      Or yup you can chop up your fav bar of dark chocolate bar. I like having irregular shaped chunks in my cookies!

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