New York Times Chocolate Chip Cookies

I'm in constant search for the perfect chocolate chip cookie and this recipe has somewhat replaced my go to favorite Thin and Crisp Chocolate Chip Cookie from MarthaStewart.com. I've often come across various versions of Jacques Torres' recipe but I like the New York times adaptation the best. I believe that it is in fact the bread flour that makes all the difference (for me at least).

I usually bake a batch when my daughter or I are craving chocolate chip cookies, and since we're the only two who consume them, I cut the recipe in half. Also, the recipe recommends that you chill the dough for 24 hours. That's too long of a wait for us, so I'll half the batch again, immediately bake one half and refrigerate the other half.

This is the first batch that I baked -  a perfectly domed cookie.

And this is the cookie after 24 hours of chilling. The second batch is not domed as the first, but it tastes exactly the same. 

Here's the original recipe:

The New York Times Chocolate Chip Cookie

Adapted from Jacques Torres

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

Ingredients:
2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, 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 pieces in and incorporate them without breaking them. 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, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.