I first discovered this recipe almost three years ago, when Emily first posted it, and I’ve been making it for every chocolate-chip-cookie-appropriate occasion since. I haven’t posted it until now, however, as I wasn’t entirely sure this blog needed another chocolate chip cookie recipe – it’s fourth in two years, which is a pretty high ratio, especially considering (a) I have a long list of “to make for blog” recipes, and (b) I don’t even like chocolate chip cookies that much. Don’t get me wrong, I still eat them, but I would much prefer snickerdoodle or peanut butter over plain old boring chocolate chip any day. These cookies aren’t plain old boring chocolate chip, though, which I was reminded when I made them for baby Harper’s doctors and nurses a couple weeks ago and everyone got really excited about them.
When my nephew was born last summer, he made his debut via a scheduled induction over a week after his due date. Those post-due-date days of waiting impatiently gave me plenty of time to whip up a double batch of sugar cookie dough, roll out what felt like a million “onesie” cookies, bake them, frost them, decorate them, and freeze them. I took them out of the freezer the morning my sister was induced, wrapped them all up in cellophane bags and tied them with blue ribbon, and delivered them to her hospital room about an hour after she was admitted. While of course at the time she rolled her eyes, she appreciated me later when the anesthesiologist made several trips back to her room for more cookies, topping off her epidural each time.
Baby Harper didn’t give me enough time for royal icing, so these cookies were a perfect fall back plan. She had given us a few signs that she might be early, so a couple weeks before her due date I made a batch of this dough, rolled the dough into balls, and froze them. And I’m so glad I did, because when my brother called me at 7 am on the day my sister-in-law hit 39 weeks to tell me they were heading to the hospital, all I had to do was pop them in the oven. So while they didn’t make it to the hospital quite in time for pre-birth special treatment, I’d like to think that the nurses took extra good care of her once she arrived.
But I digress. What you’re probably more interested in is why these chocolate chip cookies are that much better than your average chocolate chip cookie. The blog post they originated from lists seven reasons – it explains them in greater detail than I will, but the cliffs notes version is: (1) mixture of cake and bread flours – not sure why but it seems to really make a difference; (2) chilling the dough; (3) room temperature ingredients; (4) size of cookie (the bigger the better!); (5) good quality chocolate; (6) salt (my favorite part by far); and (7) don’t overbake them. The recipe tells you to let all ingredients come to room temperature, and then once you’ve made the dough to let it rest in the fridge for 24-72 hours (ideally 36), and then still to wait to eat them until the day after you bake them….so if you’re going to follow all of those steps it really requires some planning. I’ve done it that way and they are amazing, but I’ve also done it with eggs straight from the fridge and only a few hours of chilling and they still turn out delicious.
My only other note: I’ve had really good luck freezing these cookies, either baked or unbaked. If I’m going to freeze them unbaked, I let the dough chill in the fridge for as much time as I have – anywhere from 4 to 72 hours (I feel like I should do at least 4; the original recipe says 72 max) and then scoop it into balls and place the balls on a parchment lined cookie sheet as though I was going to bake them (I sprinkle the salt on at this point too). I freeze the salted dough on the cookie sheets until firm, and then place the frozen unbaked cookies in a freezer-safe storage bag. I’ll often make a batch when I’m bringing dinner to friends with a new baby, and I’ll bake a dozen to deliver ready to eat and then include a bag or two of frozen unbaked cookies for them to bake later – the gift that keeps on giving!
Yield: 2-3 dozen cookies, depending upon size
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt, such as kosher
2 ½ sticks (1 ¼ cups) unsalted butter, softened
1 ¼ cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 ¼ pounds bittersweet chocolate chips or chunks, preferably about 60% cacao content, such as Ghirardelli
Sea salt or kosher salt for garnishing
Combine flours, baking soda, baking powder, and salt in a bowl. Whisk and set aside. Using a mixer fitted with paddle attachment, cream butter and sugars until very light and fluffy, about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Scrape down the sides of the bowl with a rubber spatula as needed. Reduce the mixer speed to low; then add dry ingredients, and mix until just combined. Add the chocolate chips, and mix briefly to incorporate. Press plastic wrap against the dough, and refrigerate for 24 to 36 hours. The dough may be used in batches, and can be refrigerated for up to 72 hours.
When you’re ready to bake, preheat oven to 350°F. Remove the bowl of dough from the refrigerator, and allow it to soften slightly. Line a baking sheet with parchment paper or a nonstick baking mat. Using a standard-size ice cream scoop (or a large tablespoon), scoop six mounds of dough onto the baking sheet, making sure to space them evenly. Sprinkle lightly with sea salt, and bake until golden brown but still soft, 15 to 20 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then transfer the cookies onto the rack to cool a bit more.