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–+ servings
chocolate chip cookie with truffle center

Always Perfect Chocolate Chip Cookie Recipe (or Chocolate Chunk Cookies)

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 1 day
Total Time 1 day 30 minutes
Servings 36 cookies
Calories 245
Author Jacques Torres (slightly adapted by Christina Conte)
A no fail chocolate chip/chunk cookie that is the best recipe I've ever found.

Equipment

Ingredients

  • 2 cups bread flour
  • 2 cups cake flour
  • 1 ¼ tsp baking powder
  • ⅛ tsp cream of tartar (a pinch)
  • ½ tsp Kosher salt
  • 1 ¼ tsp baking soda
  • 2 ½ sticks butter (unsalted)
  • 1 ¼ cups brown sugar
  • 1 cup granulated sugar
  • 2 eggs (large)
  • 2 tsp vanilla extract (natural)
  • 3 cups bittersweet chocolate (discs, chips, chunks or fèves, about 60% cacao content)
US Customary - Metric

Instructions

Make the Cookie Dough:

  • Sift first 6 dry ingredients together into a bowl.
  • Using another mixer bowl (using a paddle), cream butter and sugars together until very light, about 5 minutes.
  • Add eggs, one at a time, mixing well after each egg. Stir in vanilla.
  • On low speed, add the dry ingredients and mix until just combined, 5 to 10 seconds.
  • Drop chocolate chunks or pieces in and incorporate them without breaking them (I use a spatula).
  • Press plastic wrap against dough and refrigerate for 24 to 36 hours. Afterwards, either bake or freeze the dough.

Bake the Cookies:

  • Preheat oven to 350°F/175° C.
  • Place 2 ½ ounce scoops of dough onto a silicone sheet lined cookie sheet. Bake until golden brown but still soft, 15-18 minutes.
  • Remove and place on a cooling rack. Repeat with remaining dough, or keep dough refrigerated.

Notes

  • If you choose not to weigh your ingredients, please realize that your results will vary each and every time you make these. Weight is the only way to guarantee good results.
  • The chocolate amount will vary if you use cups due to the size difference of your choice of chocolate. I recommend a scale.
  • DO NOT USE HERSHEYS, NESTLE or other US type chocolate as these do not have 60% cacao
  • Alternatively, you can shape the cookies then freeze on a tray and then place in a bag to keep frozen, to bake another time. To bake from frozen: place on cookie sheet and leave for an hour, then bake as instructed.

Nutrition

Serving: 1 cookie | Calories: 245kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 143mg | Potassium: 114mg | Fiber: 2g | Sugar: 18g | Vitamin A: 217IU | Calcium: 29mg | Iron: 1mg
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