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