The Best Chocolate Chip Cookies
Hands down, these are the Best Chocolate Chip Cookies!! They take some time to make, but trust me 100% worth it! They make roughly 3 dozen cookies so at 3 cookies per person, it feeds 12 people!
Nutrition Facts
Ingredients
Instructions
Combine the cake flour, bread flour, baking soda, baking powder and salt in a large bowl. Stir to combine and set aside.
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Continue Reading at Whatsgabycooking →Chef's Notes
I first came across this chocolate chip cookie recipe in the NY Times and I've been hooked ever since. I've made a few small changes over the years but it's pretty perfect as is.
Weigh out your ingredients. Weighing rather than scooping your flour ensures a precise measurement. Scooping flour can pack in more or less flour than needed, altering how the cookies turn out.
Let the butter and eggs come to room temperature. Cold butter does not cream as well with the sugars and will produce less aeration. This impacts the density of your cookies. Cold eggs will cause the butter to seize, inhibiting it from evenly combining into the batter.
Chill the dough. Chilling the cookie dough allows the dry ingredients to absorb the moisture from the wet ingredients, hydrating the cookie dough and intensifying the flavors in the process. Chilling also prevents your cookies from spreading as much while baking, yielding chewier, thicker, and more golden chocolate chip cookies.
Use an oven thermometer. All ovens run at slightly different temperatures. I'd recommend an internal oven thermometer to ensure your oven is properly heated. They cost about $4 and are an essential tool when baking!
Bang the pan on the counter. If the cookies are too puffy, bang the pan on the counter to release any excess air pockets. Or use a spatula to flatten the cookies to make them more dense.
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Reviews from the Original Source
Yummmmmmmm
I now keep these frozen and ready go bake at all times in my freezer. The best chocolate chip cookie, especially when finished with Dalkin and Co flake salt!
I make these on repeat! And freeze to dough so I am never without! They are truly the best cookie EVER!
This is hands down the best cookie recipe I have ever tried. You have to do the things that Gaby says and they are perfection. Get the flours, use the scale, let the dough chill after making. Since it’s my husband and me, I chose to freeze the dough after rolling into balls and only make a few cookies at a time. They turn out amazing every time. Thanks, Gaby!!!
i was wondering if you could give a time for baking them in a 9” springform cake pan - i want to make them into a cookie cake.
These cookies are worth the 72 hour wait. So delicious. Crispy edges and chewy centers. WOW!! Using a 3 tbs scoop, I got 34 cookies, so that would be 25 cookie @ 1/4 cup. Not a complaint, just good to know that was how it worked out for me. Will definitely make these again as well as applying some of the prep techniques to the chocolate chip cookie recipe I've been using.
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