I’m In Love With A Cookie {chocolate chip cookies}

Until just last month I don’t think I’d ever had a chocolate chip cookie before. I mean REALLY HAD a chocolate chip cookie. You know – in the biblical sense. I didn’t even really dig chocolate chip cookies that much. I mean, I obviously will eat one when someone offers (it’s a wonder I wasn’t kidnapped as a child) but I don’t go out of my way to make them or anything.

Until now. I think I became some sort of weird cyber-stalking, recipe-seeking cookie monster recently and I’m not proud. You see, what happened was (cue squiggly lines and dream sequence/space-time-continuum-breaking harp music)…

The setting: An office in Winston-Salem, NC

The players: Colleague, Strange Work-From-Home Employee and disposable Rubbermaid container of cookies

The scene: Strange Work-From-Home Employee walks into office and greets Colleague. Accepts offer for a cookie (obviously). Bites. More squiggly lines and harp music but this time we cut to a fantastic dream sequence of iridescent rainbows, baskets of fresh puppies, candy bumblebees and orgasmic taste-buds. Strange Work-From-Home Employee demands recipe for cookie and realizes that the provenance of said recipe may be within reach through a six-degrees of Kevin Bacon-esque turn of events. Emails to strangers fly. Explanations abound and eventually, recipe is shared.

So, weird story short, I was directed to a new blog that I hadn’t seen before (really beautiful, by the way – go check it out), where the recipe for Jacques Torres Chocolate Chip Cookies was waiting. This recipe has evidently been published and republished over the years and I think it may have developed a cult following (not only am I am member, I am the president). So I thought I should perpetuate the tradition of recipe sharing and chain letters and share this with you. If you’re reading this and don’t make them, you’ll have seven years of bad luck.

Let me help:

  • 2 cups less 2 tablespoons cake flour
  • 1 2/3 cups bread flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks unsalted butter
  • 1 1/4 cups packed light brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/3 lbs. (roughly two and a half 10 oz. bags) 60% cocoa bittersweet chocolate chips*
  • sea salt

*I used these which I bought at Publix. Meaning you should be able to too.

Here’s the kicker: the key to this dough is that you have to let it come together all by itself in the fridge for at least 24 hours or up to as many as 72 (unless you’re going out of town, how are you supposed to wait that long?!). If you want homemade pizza and cookies this weekend, please start now. Go. But please feel free to eat the cookie dough immediately. No need to wait there.

Let’s get busy. Sift the first five ingredients together and set aside.

Grab your mixer or your sous chef and cream together the room temperature butter and the sugars until they are light, fluffy and full of promise. Add the eggs one by one until combined. Scrape down your bowl as nature intended and then add in the vanilla.

Go ahead and add in the dry ingredients until everything comes together evenly.

And fold in your chips.

Now. It’s time to see what you’re made of. Press some Saran Wrap tightly down over the top of the dough and put in your fridge for the next day or three (if you dare).

When the time is right, preheat your oven to 350°F. Grab the cookie-dough-baller-formerly-falafel-portioner and scoop out a sheet tray full of dough. Don’t smoosh the cookies – leave them in their sphereness – and sprinkle with a pinch of sea salt. Trust me. Do it. Salty sweets is the answer.

Bake for about 11-12 minutes. Remove from the oven to cool for a second and then transfer to a wire rack for ultimate cooling.

You’re so close – so very close to eating the chewiest, tastiest, chocolatiest, saltiest most insanely delicious cookie you’ve ever tasted. Your socks will come off. Panties may drop. I’m considering having this cookie tattooed on my face. It’s amazing. You may think you have gotten the point but you haven’t. Make the cookie.

Make. The. Cookie.

What are you still doing here? Make the cookie.

Print me.