Tim at 20:01, 21 December 2025

2025-12-21T20:01:24Z

← Older revision		Revision as of 13:01, 21 December 2025
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	~~== Best Chocolate Chip Cookies ==~~

	=== Description ===		=== Description ===
	A large-format chocolate chip cookie with a crisp exterior and chewy interior, adapted from the New York Times recipe by Jacques Torres and David Leite. The dough is rested for at least 24 hours to improve flavor, texture, and structure.		A large-format chocolate chip cookie with a crisp exterior and chewy interior, adapted from the New York Times recipe by Jacques Torres and David Leite. The dough is rested for at least 24 hours to improve flavor, texture, and structure.

Tim: Created page with "== Best Chocolate Chip Cookies == === Description === A large-format chocolate chip cookie with a crisp exterior and chewy interior, adapted from the New York Times recipe by Jacques Torres and David Leite. The dough is rested for at least 24 hours to improve flavor, texture, and structure. === Yield === 1-1/2 dozen large cookies === Time === 45 minutes active, plus 24 to 36 hours chilling === Ingredients === * 2 cups minus 2 tbsp cake flour (8-1/2 oz) * 1-2/3 cups b..."

2025-12-20T18:53:02Z

Created page with "== Best Chocolate Chip Cookies == === Description === A large-format chocolate chip cookie with a crisp exterior and chewy interior, adapted from the New York Times recipe by Jacques Torres and David Leite. The dough is rested for at least 24 hours to improve flavor, texture, and structure. === Yield === 1-1/2 dozen large cookies === Time === 45 minutes active, plus 24 to 36 hours chilling === Ingredients === * 2 cups minus 2 tbsp cake flour (8-1/2 oz) * 1-2/3 cups b..."

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== Best Chocolate Chip Cookies ==

=== Description ===
A large-format chocolate chip cookie with a crisp exterior and chewy interior, adapted from the New York Times recipe by Jacques Torres and David Leite. The dough is rested for at least 24 hours to improve flavor, texture, and structure.

=== Yield ===
1-1/2 dozen large cookies

=== Time ===
45 minutes active, plus 24 to 36 hours chilling

=== Ingredients ===
* 2 cups minus 2 tbsp cake flour (8-1/2 oz)
* 1-2/3 cups bread flour (8-1/2 oz)
* 1-1/4 tsp baking soda
* 1-1/2 tsp baking powder
* 1-1/2 tsp coarse salt
* 1-1/4 cups unsalted butter (2-1/2 sticks)
* 1-1/4 cups light brown sugar (10 oz)
* 1 cup plus 2 tbsp granulated sugar (8 oz)
* 2 large eggs
* 2 tsp natural vanilla extract
* 1-1/4 lb bittersweet chocolate disks or feves (at least 60 percent cacao)
* sea salt, for finishing

=== Preparation ===
# Sift the cake flour, bread flour, baking soda, baking powder, and salt into a bowl. Set aside.
# Using a mixer with a paddle attachment, cream the butter and both sugars until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
# Reduce mixer speed to low. Add the dry ingredients and mix until just combined, about 5 to 10 seconds. Gently fold in the chocolate without breaking it. Press plastic wrap directly onto the dough and refrigerate for 24 to 36 hours. Dough may be refrigerated for up to 72 hours.
# Preheat oven to 350 f. Line a baking sheet with parchment paper or a nonstick baking mat.
# Scoop six 3-1/2 oz mounds of dough onto the baking sheet, spacing well apart. Turn any exposed chocolate pieces sideways for better appearance. Sprinkle lightly with sea salt.
# Bake until golden brown but still soft, 18 to 20 minutes. Let cookies rest on the baking sheet for 10 minutes, then transfer to a rack to cool slightly. Repeat with remaining dough.

=== Notes ===
Chocolate disks are sold by Jacques Torres Chocolate. Valrhona feves are commonly available at specialty grocers such as Whole Foods.

=== Attribution ===
Recipe by Jacques Torres
Adapted by David Leite
Originally published by The New York Times Cooking

Formatted to [[Recipe Style Guide]] on 10:59, 20 December 2025 (PDT) by ChatGPT

Best Chocolate Chip Cookies - Revision history

Tim at 20:01, 21 December 2025