Chocolate Chip Cookies

adapted from David Leite and Jacques Torres

Dessert, Cookies | Yield: 1 1/2 dozen 5-inch cookies
Prep time: 15 min | Cook time: 15 min | Total time: 37 hours


  • 2 cups minus 2 tbsp. cake flour (or AP flour)
  • 1 2/3 cups bread flour (or AP flour)
  • 1 1/4 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter (room temp)
  • 1 1/4 cups light brown sugar
  • 1 cup plus 2 tbsp. granulated sugar
  • 2 large eggs (room temp)
  • 2 tsp. vanilla
  • 1 1/4 lbs. chocolate chips
  • Sea salt

The Process:

  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer, 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 chips in and mix briefly to incorporate. 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.
  3. When ready to bake, take out dough and let soften a bit for easier scooping (no more than half an hour, you still want the cookies to be cold when they go in the oven). Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  4. Use an ice cream scoop (or about 1/4 – 1/3 cup) to scoop out the dough and place on your baking sheet, spaced evenly. Sprinkle lightly with sea salt and bake until golden brown but still soft, 15 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more (or you could not bother with all that and just eat em right out of the oven!). Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

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