The original recipe that I’ve adapted is from Jacques Torres and it’s widely regarded to be one of the best chocolate chip cookie recipes around. Over the years, I’ve modified it and here’s the latest iteration. The best, of course!

Makes about 24 large cookies

3 2⁄3 c (16 oz) all-purpose flour
1 1⁄4 t baking soda
1 1⁄2 t baking powder
1 t kosher salt
2 1⁄2 sticks (10 oz) unsalted butter, at room temperature
10 oz (1 1⁄4 c) light brown sugar
8 oz (1 c + 2 T) granulated sugar
2 eggs
2 t vanilla extract
1 1⁄4 lb bittersweet or semisweet chocolate disks, fèves, or chips (sometimes, I only use 1 lb and a combination of disks and chips, or a combination of milk chocolate and semisweet chocolate)
Flaky sea salt

Combine flour, baking soda, baking powder, and salt in a medium bowl and stir to combine. Set aside.

Using a stand mixer with the paddle attachment, cream butter and sugars together until light, but not fluffy, about 2 minutes. Don’t over mix. Add eggs one at a time, and vanilla, beating well between additions and scraping down the sides of the bowl as needed. Reduce speed to low and add dry ingredients. Mix lightly until just combined. Add chocolate and incorporate, mixing a little as possible.

Immediately scoop scant 1⁄4-cup dough balls (about 60g each if you're weighing, I use a 2” diameter cookie/ice cream scoop). Place the dough balls in a bowl, cover with plastic and refrigerate at least 2 hours, up to 2 days (or freeze dough balls for up to 2 weeks). They may stick together a bit and that’s ok, you’ll be able to easily separate them once they’re cold.

Preheat the oven to 350. Line sheet pans with parchment.

Evenly space dough balls on the sheet pans, I find about 8 cookies per 1⁄4 sheet pan works. Sprinkle cookies with flaky sea salt if you wish. Bake until golden brown at the edges but still a little soft in the middle, 14-16 minutes (if baking from frozen, add 2-3 minutes to bake time). Transfer sheet pan to a wire rack to cool for about 10 minutes, then remove cookies to a cooling rack to further cool.

To make cake flour substitute:

Measure 1 cup of all-purpose flour. Remove 2 tablespoons of flour and replace with 2 tablespoons of cornstarch. Sift together to aerate and mix well the flour and cornstarch. Measure 1 cup and use (you may end up with more than a cup due to aeration).

Chocolate Chip Cookies