Once upon a time, a beautiful maiden-slash-lodge-owner named Ruth Wakefield made a dire mistake. While preparing some cookies for her guests at the Toll House Inn, she ran out of baking chocolate. All in a tizzy, Ms. Wakefield chopped and dropped a gift from Mr. Andrew Nestle of the Nestle Chocolate Company, a semi-sweet chocolate bar. Unfortunately for her beloved Butter Drop Do cookies, the chocolate did not melt and disperse evenly. Fortunately for lovers of chocolate chip cookies everywhere, the broken chocolate morsels softened in the dough and a new cookie was born. Thanks, Ms. Wakefield! Your blunder has spread love, joy and sometimes Salmonella across the nation, and other countries wish they were as cool as us for thinking of it first.
I’m going to let you in on a (not-so-secret) secret: people like cookies. It should also go without saying that people don’t like cookie dough; they LOVE cookie dough. In fact, one might argue that half (or more than half) of the reason for making cookies is so one can eat the raw dough. That’s a thing, right? Anyone? Anyone? Bueller?
While I was abroad, one of the things that I missed most was the good ole American chocolate chip cookie. Not that there is any shortage of orgasmic (wait, can I say that?) desserts in France, but sometimes there are just some culinary scratches that cannot be itched in foreign countries. Don’t get me wrong, I tried numerous times to make the cookies myself — it’s not like they’re very hard to whip up. Unfortunately, the lack of brown sugar throughout the entire country made said activity extremely difficult, and I couldn’t be bothered to make brown sugar myself with granular sugar and molasses. Needless to say, one of the first things I made when I came home after six months in the land of baguettes and berets was homemade chocolate chip cookies. And I couldn’t let just any cookie suffice—this was not a break-and-bake kind of moment. I knew that I had to bake the ultimate cookie, the cookie to end all cookies, the cookie declared by the New York Times to be the greatest chocolate chip cookie ever created. This recipe was crafted by Mr. Chocolate himself, the infamous (and perhaps ironically French) Jacques Torres.
I’m going to interrupt myself to say that this cookie recipe is a great thing to whip out if you need to bribe people, inspire favors from people, make friends, find a husband, etc. I assure you, you do not need to come to people with these cookies, they will come to you. I will find you if you make these cookies. If you make these cookies, I will be your friend.
This cookie recipe is different for a couple of reasons. First, it uses two different types of flour. Don’t waste your time with all-purpose flour. Instead, let bread and cake flours tango in a beautiful pas-de-deux that will bring tears to your eyes. Next, don’t just use any chocolate chip: find flat morsels as opposed to ones that look like mini Hershey’s Kisses. This way, they will retain their shape and melt evenly in the surrounding dough areas. Also, use dark chocolate, at least 60% cacao. Trust me.
Another thing that sets this recipe apart is perhaps what makes it most gut-wrenchingly heartbreaking: after preparing the dough, you must wait. For at least 18 hours. Preferably 36. I know, I cried, too. But, I trust the professionals (WAIT—there are professional cookie-eaters? How do I get in on that?) when they say they did taste tastes on various wait times (at 0, 12, 18, 24, and 36 hours) and according to them, the longer you wait, the better the cookie. Granted, these cookies are delicious at any time (half of my dough didn’t even make it to the oven), but do yourselves a favor and save at least some dough for the 36-hour mark. Besides, the time spent dreaming about eventually eating these cookies will make them that much better!
Finally, before popping these puppies in the oven sprinkle a bit of sea salt on top of the cookie mounds. We’ve all heard rumors of salt and chocolate inspiring world peace, but now, there’s legitimate proof. The salt truly pushes the cookies over the edge when it comes to flavor.
If this wasn’t enough convincing to get you to bake these amazing cookies, I don’t know what would be. So, whether you want to make friends, show your friends you love them, or make people jealous that they’re not your friend, this is the recipe to use. And seriously, don’t forget to call me when you’ve made them.
To find the recipe, click here.