This is my favorite cookie – period. It has become the favorite of almost everyone I’ve baked it for as well. My sister-in-law’s father requests it whenever I see him and doesn’t even save any for his beloved wife. My friend Francesco, who I’m currently making them for, mentions them frequently and once had to explain to TSA why he had a bag full of chocolate chip cookies after he visited me this summer. They tried to confiscate them, but he put up a (verbal) fight and got to keep them for himself.
This is not my recipe. It is by the venerable chocolate maker Jacques Torres and was published in the New York Times nearly a decade ago. You can find the original recipe here (though you may have to sign in to see it, you can also Google it and I’ll be reprinting the ingredient list for it below): NYT Chocolate Chip Cookies. They are more complex than the average cookie with two types of flour, lots of dark chocolate and a minimum 24-hour refrigeration period, but they are worth all of the fuss. I’ve had to adapt a bit to make them here in Italy (as you can read in my story: Adaptation & the ‘Perfect Cookie’), but they came out quite well.
Please make these – you won’t regret it. They make a lot, so plan on sharing with friends or hoarding them for yourself if you are feeling a bit miserly this week. Either way, I won’t judge – enjoy!
NYT Chocolate Chip Cookies (with Italian modifications)
- I will put cup measurements as well as weight measurements in both ounces and grams so you can make these as you please.
- Yeah, yeah, I know my story was all about adaptability, but these come out best when you follow the instructions pretty well.
- That being said, I usually skip the sifting because I hate washing extra dishes. Also, I make these smaller than the original recipe calls for. And, of course, I had to use slightly different ingredients here in Italy.
- I don’t recommend skipping the refrigeration step. It’s important for flavor and texture. Just be patient, I promise it’s worth it. Also, please use the best chocolate or chocolate chips you can get your hands on. It makes a big difference. And salt these cookies a bit before they go in the oven – use a big, flaky salt like Maldon.
- I always use cake and bread flour, but other bakers have used just all-purpose without any issue.
- Let these sit for 10 minutes before taking a bite. Again, patience. They need to finish cooking on the pan.
- I wouldn’t say no to serving these with ice cream. Just saying. Even with ice cream in between two cookies.
2 c. minus 2 T. (8 1/2 oz or 240 grams) cake flour (or Tipo ’00’ grano tereno flour)
1 2/3 c. (8 1/2 oz or 240 grams) bread flour (or Tipo ‘0’ flour)
1 1/4 tsp. (5 grams) baking soda
1 1/2 tsp. (6 grams) baking powder (or lievito)
1 1/2 tsp. (6 grams) kosher salt
1 1/4 c. (10 oz or 285 grams) unsalted butter at room temperature
1 1/4 c. (10 oz or 285 grams) brown sugar
1 c. plus 2 T. (8 oz or 225 grams) granulated sugar
1 T. natural vanilla extract (or vanilla essence)
1 1/4 lb. (570 grams) dark chocolate chips (at least 60% cacao and larger than normal chocolate chips, I like the Ghirardelli ones in the states; or an equal quantity of good quality dark chocolate, chopped)
Flaky sea salt, for topping before baking
- Sift (or if you are like me, simply mix well with a fork) dry ingredients (both flours, baking soda, powder and salt) into a medium bowl and set aside.
- Using a stand mixer (or a hand mixer in a pinch) with the paddle attachment, cream butter and both sugars on medium speed until very light and fluffy (about 5 minutes).
- Add eggs, one at a time and mixing well after each addition, to the butter and sugar mixture. Add vanilla and mix once more.
- Add the flour mixture all at once to the batter with the mixer on low speed. Mix only until the ingredients come together (only about 10-15 seconds). Add the chocolate chips (or chopped chocolate) with the mixer on low speed or do it by hand with a spoon or spatula.
- Place the dough in the fridge covered in plastic wrap for 24-72 hours (you can bake these in batches, if desired, during this time period).
- When ready to bake, preheat oven to 350 degrees Fahrenheit (175 C). You may need to allow the dough to come to room temperature so that you can scoop it easily.
- Line two half-sheet pans with parchment paper. Scoop heaping tablespoon sized cookies onto the sheets, leaving 1 1/2 to 2 inches of space between each cookie. Sprinkle each cookie with a good bit of flaky salt.
- Bake for 12-16 minutes, depending on cookie size, rotating sheet pans halfway through baking. Cookies should be golden brown around the edges, but the tops should still be a bit soft. Let cool on the baking sheets on wire racks for ten minutes, then remove cookies onto wire racks to finish cooling completely. Devour.
Makes about 4-5 dozen cookies, depending on size of cookies. Enough to share (or not).