Before I begin this post, I would like to extend my heartfelt condolences to the bereaved families and the grieving community of Newtown, Connecticut. Being a parent myself, it is difficult for me to grasp the harrowing pain brought on by this tragic loss of innocent lives. I dedicate this post to the fallen children (who were mostly 6-year-olds – my daughter’s age) and to the brave heroes of Sandy Hook Elementary School.
If only the world could be filled with, say, chocolate chip cookies instead of guns, then I bet this would be a safer and happier place! Chocolate chip cookies are almost always a sign of friendship, of sharing, of giving, of comfort, of the familiar…
If you’re ever feeling blue, a chocolate chip cookie can cheer you up. If you’re feeling happy, a chocolate chip cookie can become an expression of that joy. If you’ve been faraway from home and are craving something familiar, a chocolate chip cookie can bring you back. To me, it is simple: eat more chocolate chip cookies for world peace!
Even though this Jacques Torres (NYC chocolatier via Paris) cookie recipe has been written and blogged a million times over by foodies far and wide, everyone has their own baker’s “touch.” Your cookie will turn out differently from my cookie, and certainly from Jacques’ cookie, because we are all individuals with different baking approaches, different handling techniques, different ingredients, different equipment, different pacing…and all of these combinations make for endless possibilities. This is how MY chocolate chip cookies turned out…
And oh, I wanted it to be the “all-American” cookie, so I used milk chocolate chips for this! I don’t know of any child who would say no to milk chocolate chip cookies…and to dunking them into milk…Oh, how innocent life was back then.
- 1-3/4 cups + 2 tbsp (225 g / 8.5 oz) cake flour
- 1-2/3 cups (225 g / 8.5 oz) bread flour
- 1-1/4 teaspoons baking soda
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons coarse salt
- 2-1/2 sticks (285 g / 10 oz) unsalted butter, softened
- 1-1/4 cups (280 g / 10 oz) packed dark brown sugar
- 1 cup + 2 tbsp (225 g / 8 oz) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1-1/2 cups (270 g) milk or semi-sweet or bittersweet chocolate chips or fèves
- sea salt flakes
- Sift the flours, baking soda, baking powder, and coarse salt into a bowl.
- In a bowl of a mixer fitted with a paddle (or in a bowl with a hand mixer), beat the butter and both sugars together on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Reduce speed to low, add the dry ingredients in one go, and mix until just combined, 5 to 10 seconds only. Do not overbeat.
- Drop in the chocolate pieces and fold in until just combined.
- Press a plastic wrap to cover the dough, and refrigerate for 24 to 36 hours. The dough can be used in batches and refrigerated up to 72 hours.
- When ready to bake, preheat oven to 350 F (180 C). Line a baking sheet with parchment or silicone baking mat.
- Scoop 1.5 oz mounds (you can do this by weighing each on a digital scale) of dough onto the baking sheet, making sure to turn and press in any chocolate chip pieces that are poking out.
- Sprinkle lightly with sea salt crushed between your fingers.
- Bake until golden brown but still soft, about 12 to 15 minutes. Transfer the sheet to a rack and let stand for 10 minutes before slipping the cookies to another rack to cool a bit more.
- Repeat with the remaining dough. However, do not place unbaked dough on a hot cookie sheet. To cool it down, run cold water on the back of the cookie sheet, then wipe dry before the next use.
- The cookies tend to harden when left standing on a rack. Transfer to an airtight container and they can be stored for up to 1 week.