Two Classic Chocolate Chip Cookie Recipes

By daiseyduck

Ingredients

• 2 cups minus 2 tablespoons cake flour
• 1 2/3 cups bread flour
• 1 1/2 teaspoons baking powder
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons coarse salt
• 1 1/4 cups (2 1/2 sticks) butter, at room temperature
• 1 1/4 cups packed brown sugar
• 1 cup plus 2 tablespoons granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/3 pounds bittersweet chocolate discs
• flaky sea salt, for sprinkling

Details

Servings 8
Adapted from food52.com

Preparation

Step 1

Both rely on approximately a 1 1/2-cup blend of brown sugar and granulated sugar: equal parts of each for Nestle, and slightly more brown sugar for Jacques Torres.

behind this to read up on; my general layperson’s takeaway is that resting the dough makes for a more nuanced, complex-tasting cookie.

The Jacques Torres recipe brings to mind words like "epic" and "decadent" and makes you want to whip out your camera phone. Alluringly rumpled on the surface, this cookie has a pleasingly chewy but firm texture. Using wafers instead of chips creates melted puddles of chocolate throughout the cookie. A sprinkle of sea salt on top intensifies the chocolate flavor.

, so far be it from to question his technique—but I did. I made the recipe with all bittersweet chocolate. Then I tried it with a mix of 50% bittersweet, 25% unsweetened, and 25% milk chocolate. The cookies were even better: The different types of chocolate mingled in each bite. Whichever type you choose, make sure to use wafers, discs, or fèves, not chips. The wider shape is responsible for those big, addictive pockets of chocolate.



Makes 2 1/2 dozen large cookies

yields the cookie of your childhood dreams

. Simple and uncomplicated, it has a lightly crisp edge and a soft middle. The brown sugar gives it a caramelized sweetness, which is really what brings this cookie to greatness. It’s easy to make. It’s deeply satisfying and just buttery enough. It begs for a cup of milk.

Makes about 4 dozen cookies

Both of these recipes are incredibly good. I’ll make them over and over again