These cookies, as their name suggests, are quite superior. Don’t get me wrong, my classic chocolate chip cookie recipe is also quite delicious (and mush less fussy than this one), but these particular cookies boast a depth of flavor and a chewy consistency that far exceeded my expectations. So what’s the catch? More work and more time, quite simply put. This dough requires a 24-hour rest in the refrigerator before baking, so plan ahead to make it. Also, browning half of the butter in the recipe provides a rich flavor and unforgettable aroma to the batter. Before baking, garnish the cookies with a pinch of flaky salt (like Maldon), too add crunch and boost the flavor over the top. Cutting high-quality chocolate bars into chunks, rather than using pre-packaged chocolate chips, also makes for a much better cookie that oozes with pockets of melted chocolate. More good news? This recipe makes a big batch of big cookies, and you can easily freeze the unbaked dough balls which you can then pop directly in the oven for an on-demand, highly superior cookie at the drop of a hat.
Superior Chocolate Chip Cookies
- 3 2/3 cups all purpose flour (480 g / 17 ounces)
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1/2 teaspoon salt
- 1 ¼ cups (280 g) cold, unsalted butter (2 1/2 sticks)
- 1 ¼ cups light brown sugar (10 ounces)
- 1 cup plus 2 tablespoons granulated sugar (8 ounces)
- 2 large eggs
- 18 oz high quality dark chocolate, at least 60 percent cacao content, chopped into 1/3-inch cubes
- 5 1/2 oz (150 g) chopped nuts of choice (walnuts, pecans and hazelnuts are all lovely), optional
- Flaky salt, like Maldon, for sprinkling
Makes about 18 large cookies
- Sift flour, baking soda, baking powder and salt into a bowl. Set aside.
- Cut the butter into chunks and transfer a little less than half the chunks to a small saucepan. Chill the remaining butter to the refrigerator in the meantime. Melt the butter over medium heat, swirling occasionally, until it is golden brown and smells nutty, about 5-10 minutes. Pour the melted butter into the bowl of a stand mixer fitted with paddle attachment, let cool for 5 minutes. Add remaining cold butter and sugars; mix on medium speed until light and well combined, about 5 minutes. Add eggs, one at a time, mixing well after each addition and scraping down the side of the bowl with a spatula as necessary. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Gently stir in chocolate pieces and nuts.
- Scoop out generous-sized (3 1/2 oz) balls with an ice cream scoop or large spoon and transfer to a plate or tray. Cover tightly with plastic wrap and refrigerate for 24 to 48 hours. After the balls have hardened, you may transfer them to plastic bags and freeze until ready to bake.
- Preheat oven to 350°F (180°C). Transfer 6 balls onto a parchment-lined baking sheet. Sprinkle each cookie lightly with flaky salt and bake until golden brown but still soft, about 18 to 20 minutes. Let the cookies cool on the pan for 10 minutes before moving. Repeat with remaining dough.
