a chocolate chip cookie recipe

Four pieces of chocolate chip cookie one chip above one

You would think that the recipe boils down to combining flour, eggs, sugar, leavening agents, salt, and chocolate. But it is not that simple.

The first rule to respect: 

serve hot, say the specialists. "Even a bad cookie is appetizing when it comes out of the oven," said Maury Rubin, owner of City Bakery in Manhattan. At Jacques Torres Chocolate, in Manhattan and Brooklyn, a stove next to the body keeps the cookies tender and tender. Heather Sue Mercer, co-owner of Ruby and Violette, in Manhattan, believes that the chocolate chip cookies from her pastry shop "are better hot."

Second tip: 

let the dough rest. At least 36 hours, suggests Mr. Rubin. "I don't know why, but it makes better cookies." According to Shirley O. Corriher, author of books on culinary science, this results in a firmer dough because it completely absorbs liquid ingredients. Ruth Wakefield was already respecting this step at the time. "At Toll House, we keep the dough fresh overnight," she wrote in her Toll House Cook Book.

Also, underline most of our expert pastry chefs, only chocolate containing at least 60% cocoa is worthy of crowning the king of cookies. At Ruby and Violette, we only use high-end imported brands like Callebaut or Valrhona, and we make sure that the chocolate accounts for 40% of the mass of the mixture.

Finally, Dorie Greenspan, author of several cookbooks, likes to add a grain of salt to the recipe. Literally. "You shouldn't underestimate the importance of salt in sweet pastries," she says. The salt, incorporated into the dough and sprinkled on top of the cookie, enhances the flavor of the most ordinary pancakes.

Now it's up to you to put the tricks of the chocolate chip cookie specialist into practice.


  • Two cups minus 2 tsp. (8 1/2 ounces) baking flour
  •  2/3 cup (81/2 ounces) bread flour
  •  1/4 tsp. 1 tsp baking soda
  •  1/2 tsp. baking powder
  •  1/2 tsp. coarse salt
  •  1/2 sticks (1 1/4 cups) unsalted butter
  •  1/4 cups (10 ounces) golden brown sugar
  • One cup plus 2 tsp. (8 ounces) granulated sugar
  • Two large eggs
  • 2 c. natural vanilla extract
  •  1/4 pounds of semisweet chocolate chips or beans, with a cocoa content of at least 60%
  • Sea salt.

Preparation of chocolate chip cookie recipe

1. Sift flour, baking soda, baking powder, and salt in a bowl. Reserve.

2. Using a paddle mixer, cream the butter, sugar, and brown sugar for about five minutes or until a light texture is obtained. Add the eggs one at a time, mixing them well. Pour in the vanilla while continuing to stir. Reduce the speed to a minimum, add the dry ingredients, and mix for 5 to 10 seconds to combine them roughly. Add the chocolate pieces without breaking them. Cover the dough with plastic wrap and refrigerate for 24 to 36 hours.  can be cooked in small batches and kept in the refrigerator for up to 72 hours.

3. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a non-stick baking sheet.

4. Place six 3 1/2 ounce balls of dough (about the size of a giant golf ball) on the baking sheet, being careful to flatten any chocolate chips with their edges pointing up; the cookies will only be more delicious. Lightly sprinkle with sea salt and cook, 18 to 20 minutes, until golden brown, but still tender. Place the baking sheet on a rack for 10 minutes, then slide the cookies onto another rack to cool them further. Repeat with the rest of the dough or refrigerate.

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