The Best Ever Chocolate Chip Cookies

The best ever, you may ask?

The answer is yes. Big, fluffy, fine.

The New York Times even said so. Since I am not yet quite that famous, that means that this recipe is not exactly my own.

This recipe is adapted from Jacque Torres. Fittingly, he is a Frenchman. Miam Miam.

Here’s the picture that had me drooling as I pored over Pinterest recipes:

And here’s what mine turned out looking like:

Unless you are Jacque Torres or a much better baker than me, you may want to expect cookies that look more like mine. They are not quite as stunning, but they taste like a dream.

The Best Ever Chocolate Chip Cookies

Ingredients:

2 sticks unsalted butter

7/8 cup granulated sugar

1 1/8 cup light-brown sugar

2 eggs

1 1/2 cup pastry flour

1 1/2 cup bread flour

1/2 tablespoon salt

1 teaspoon baking powder

1 teaspoon baking soda

3/4 tablespoon vanilla

chocolate chips

Directions:

1. Preheat oven to 350 degrees. Melt butter. Cream butter and sugars with electric mixer until smooth.

2. Mix in eggs one at a time. It is important that the butter/sugar/egg mixture is VERY smooth!

3. Sift flours together in a bowl. Add flours, salt, baking powder, baking soda and vanilla to dough. 

4. Mix with electric mixer until the dough is consistent— use a wooden spoon or (clean) hands to mix the dough if necessary.

5. Add in chocolate chips.

6. Using an ice-cream scooper, scoop batter into balls two inches apart on greased cookie sheets.

7. Bake for 15 minutes or until the bottoms begin to turn brown— make sure the centers are still gooey!

The best ever chocolate chip cookies are excellent for dreary December Tuesdays such as today. Even if your cookies look more like mine than Jacque’s, enjoy with confidence. 

— Alyssa