CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away.
Over the years 
Few things are better than a freshly baked warm chocolate chip cookie that comes fresh out of the oven. This recipe, for the best chocolate chip cookie, was originally published by Jaques Torres in the New York Times. The unique key to this recipe is that you refrigerate the cookie dough for a minimum of 24 hours before you bake the cookies. The New York Times suggests that allowing the best chocolate chip cookie makes the cookie dough have the perfect level of moisture to make the perfect cookie. I feel like I have tried many chocolate chip cookies in my lifetime and I can honestly say, these are the best chocolate chip cookies …. ever.
Best Chocolate Chip Cookie
New York Times Chocolate Chip Cookies
Adapted from Jacques Torres
Yield: 4 dozen.
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 vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt (your best)
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
I hope you will find that these are the best chocolate chip cookies, I have had several batches of these, I really find for me, these are the best chocolate chip cookies ever.
How should I adjust this recipe for high altitude cooking?
I am sorry, but I haven’t seen any adjustments for these cookies. I don’t know what altitude you are at, but maybe this link to high altitude adjustments for baking may be helpful. ~Stephanie
Hi can I ask how many cookies does this recipe make?! Thanks!
Hi my name is mike my email is snowmansmith@hotmail.com I would like to know where to get the bittersweet disk they use in the receipe for choc chip cookiea?? thanks today is sunday april 25 2010 8;58pm bye if anybody can help I wiuld appreciate it bye !!
I have found high quality chocolate chips that I think would work for you in many grocery stores. Simply purchase the chocolate chips with a high amount of chocolate liquor and this should do the trick. I don’t think you really need to special order these disks.
I must say this Is a “Fantastic” recipe, for some helpful suggestions, I used Belcolade Chocolate Disc’s (mixture of bittersweet and semisweet), and broke them in half, I used my scale to weigh the ingredients, and made sure they were all at room temperature. I put the dough on plastic wrap and rolled it into a log shape. I waited 28 hours before baking them. Then used a silpat on my cookie sheet, and sliced the log about 3/4 of an inch thick. I baked them about 16 minutes and let them cool the ten minutes on the cookie sheet before moving them to a rack. They looked like they came from a bakery, and tasted Phenomenal!!! Best….
The salt sounds intriguing… and I bet the cake flour makes a difference. I’m at 5280 feet above sea level and I find that baking recipes are always a little off for me.. but I will give it a try. I’ll also follow you on twitter. I’m @ChrissyMorin there.
The salt is a really unique and worthwhile extra step on these cookies.
Interesting discussion. I’ve sent link to my daughter (along with tweeting and blogging about it
). She does my test baking for me. Hopefully she’ll give them a try and I can weigh in later in the year 
Thanks for an interesting and informative site!
I really thought these cookies were some of the best that I have ever had. I loved the texture in here. I am actually one not to like too many chocolate chips, but with the better quality chocolate chips, I thought these were perfect. I am a salt nut, I think I about about six different types of salt at my house. Interestingly I have been in a couple nicer restaurants where they were pairing chocolate with salt, and I thought it was quite good. Until this recipe, I thought the recipe on the bag of ghirardelli chips were as good as it got. But please share your recipes too