Chocolate Chip Cookies
Updated Dec. 29, 2025
- Total Time
- 45 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 2cups minus 2 tablespoons cake flour (8½ ounces)
- 1⅔cups bread flour (8½ ounces)
- 1¼teaspoons baking soda
- 1½teaspoons baking powder
- 1½teaspoons coarse sea salt, plus more for sprinkling
- 1¼cups unsalted butter (2½ sticks)
- 1¼cups light brown sugar (10 ounces)
- 1cup plus 2 tablespoons granulated sugar (8 ounces)
- 2large eggs
- 2teaspoons natural vanilla extract
- 1¼pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Nutritional analysis per serving (18 servings)
399 calories; 18 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 67 grams carbohydrates; 12 grams dietary fiber; 29 grams sugars; 10 grams protein; 254 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Step 2
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- Step 3
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Step 4
Scoop 6 3½-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
- Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
Private Notes
Comments
I think this recipe is unnecessarily fussy. The difference between the two kinds of flours is their protein content -- bread flour has 12.7% (per King Arthur Flour's website), cake flour has 9.4%, and all-purpose flour has 11.7%. The amounts of flour called for in the recipe are equal by weight, so the protein content of the combined bread and cake flours is 11.05%, which is practically the same as all-purpose flour. So I just used plain, old AP flour and the cookies turned out fine.
Metric Measurements
241 grams / cake flour
241 grams / bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
284 grams / unsalted butter
284 grams / light brown sugar
227 grams / granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
680 grams / bittersweet chocolate disks (at least 60%)
Sea salt
I learned a trick from Cooks Illustrsted that I have used for several recipes, including CC cookies. Use cold butter. Place about 2/3 of butter in a skillet, melt and then lightly brown the butter. Pour browned butter over cold butter in mixing bowl and mix until cold butter is melted. Mix in sugars (1/2 Lt brown and 1/2 Dk brown), salt, eggs and vanilla. Mix thoroughly, then allow to sit for 3 minutes. Mix 30 seconds, then repeat twice. Then continue with recipe. Sugars develop beautifully!
Bake at 325F for 18 min in a convection oven!
They were good, but as good as any other chocolate chip cookie I’ve ever made. I followed the recipe to a T, weighed all dry ingredients, refrigerated for 24 hours, used 2 different chocolates, and they were just…fine! A chocolate chip cookie is always good and I have a bunch of frozen dough balls now for when the craving hits, so no complaints there.
These cookies are delicious!! I’ve tried many chocolate chip cookie recipes in search of the perfect one and this is it! My family ate them up in 2 days. I did substitute the cake flour with 17 grams of all purpose flour, just because I didn’t have any cake flour on hand, and they still turned out great.