I set out to find the best chocolate chip recipe out there and after googling and looking all over Pinterest (yes, Pinterest) I believe I have found it! Or at least have come really close. I got this recipe from the New York Times, and if the New York Times believes it is the #1 Chocolate Chip Cookie recipe, then I figured I better give it a try and see what all the fuss was about!
I have a brother-in-law who is a dessert/sweets connoisseur. When he told me that these cookies were AMAZING I knew that I found a good recipe. I made them and specifically had him try one because I knew he would tell me the truth about what he thought, good or bad. Luckily, he agreed with me that these cookies are delicious. I have never made chocolate chip cookies that were seriously so fluffy before. I've decided that this is going to be my go-to chocolate chip recipe from now on, and I hope it is for you too. Enjoy! Let me know what you think :)
2 cups minus 2 tablespoons all purpose or cake flour
1 ⅔ cups bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
1 1/4 cups unsalted butter
1 ¼ cups light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds dark chocolate chunks, at least 60 percent cacao content
Sift flours, salt, baking powder, and baking soda into a bowl. Set aside.
In your kitchenaid with the paddle attachment, cream together butter and sugars until light and fluffy, about 5 minutes. Once mixed, add one egg at a time, mixing well after each egg is added. Add vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chocolate chunks and try not to break them. Cover with plastic wrap and refrigerate for 24 hours (yes I know it is hard to wait that long, but you can do it! It's worth the wait!)
After 24 hours, preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Scoop out dough and roll into balls, a little bit smaller than a golf ball. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Enjoy!