Recipe by Lindsay Hunt
If one sweet were associated with America for now and ever, it should be the chocolate chip cookie. Everyone loves a chocolate chip cookie, and if they don’t, I wonder what is wrong with their taste-buds.
Open to interpretation, chefs and home cooks alike have tweaked and tested this recipe since it’s inception at the Toll House Inn in Whitman, Massachusetts. Ruth Wakefield created the cookie after running out of Baker’s chocolate for her chocolate cookies. She stirred in Nestle chocolate chips, believing they would melt and mix into the batter. The chips stayed in place, and the national cookie was born.
She sold the recipe to Nestle, and her recipe for the standard chocolate chip cookie has adorned the yellow packages of chocolate chips for decades. It was my first chocolate chip recipe, and after trying many, many versions, the original Toll House recipe is the base for the best possible chocolate-chip cookie.
Joanne Chang agrees. She is the chef and owner of Flour Bakery + Cafe in Boston, Massachusetts, and has given her updated version of Wakefield’s classic. For added chewiness, she substitutes part bread flour, and she forgoes the traditional Nestle for high-quality chocolate chips.
Let the dough rest for at least 12 hours before baking, and up to 36, if possible. The flavors marry in the fridge, allowing the brown sugar to bring its toffee-like sweetness to the dough.
Servings: 24 cookies
1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup light brown sugar
1 tsp vanilla
1 1/4 cup all-purpose flour
1 cup bread flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups chopped semisweet chocolate
1/2 cup finely chopped milk chocolate
1. If you're baking the cookies on the same day you prepare the batter, heat the oven to 350 degrees and position a rack in the center of the oven.
2. Using a stand mixer fitted with a paddle attachment (or mixing by hand with a wooden spoon), beat the butter, granulated sugar, and brown sugar on medium speed until mixture is light and fluffy, about five minutes. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl and the paddle itself a few times; the sugar and butter love to collect here and stay unmixed. Beat in the eggs and vanilla extract on medium speed until thoroughly combined, two to three minutes. Again scrape the bowl and the paddle to make sure the eggs are thoroughly incorporated.
3. Mix together the all-purpose flour, bread flour, baking soda and salt. Add both chocolates to the flour mix and toss to combine. Turn the mixer to low speed (or continue to use a wooden spoon if mixing by hand) and slowly blend the flour-chocolate mixture into the butter-sugar mixture. Mix until the flour and chocolate are totally incorporated and the dough is completely mixed.
4. For best results, scrape dough into a container and let rest in the refrigerator for a day before baking. The next day, heat the oven to 350 degrees and position a rack in the center of the oven. Drop the dough in 1/4-cup balls onto a baking sheet about two inches apart. Press dough balls down slightly with the palm of your hand. If the batter does not fit all on one tray drop cookies on a second baking sheet and bake when the first tray is finished. If you have only one sheet tray, bake one batch and then cool the tray by running it under cold water before baking a second batch. Bake until cookies are golden brown on the edges and slightly soft in the center, 15 to 18 minutes. Remove from oven and let cool. The cookies can be stored in an airtight container for up to three days. The unbaked dough can be stored for up to a week in an airtight container in the fridge.