I’ve spent years now trying to make the perfect chocolate chip cookie, and here it is friends, a recipe that I think is pretty perfect. I’m actually not really into cookies myself, so why did I spend all of this time and long trips hauling heavy bags of flours & chocolates from the market through some lackluster and weird experiments?…
(#barf I know, once a hopeless romantic, always one, right? Don’t worry this one’s not a fairytale ending.)
Like everything I try to do in this life, this perfect chocolate chip journey was borne of love… after I’d fallen swiftly and deeply in love with a man who really, really loves chocolate chip cookies. What was strange & part of what inspired me was that he generally was not into sweets at all (plus, we both ate quite healthily); so I found his idiosyncratic obsession with chocolate chip cookies very endearing. And for better or for worse, I’d pretty much do anything for the ones I love…so off I went to bake hundreds of cookies.
I tried to think of the best chocolate chip cookies I’d ever had (t’was a challenge since I don’t eat them often), and of course, I thought to Levain Bakery in NYC (where folks wait around for hours, outside, in the rain & snow to get these cookies). Then I thought of the other people in my life who really loved a good chocolate chip cookie, and my sweet auntie Diem was one who loved to bake chocolate chip cookies with her two daughters Audrey & Natalie. She actually pointed me in the direction of the perfect chocolate for these cookies after I’d explained to her all of my experimenting with different types (dark, milk, semi-sweet, etc), cacao percentages, shapes (chips, chunks, etc.), and combinations (10% this, 20% that, etc.).
Anyway, long story short, my relationship with cookie man didn’t last, but this recipe is finally ready, y’all! There’s a lot of love that went into it, so if you try it out, I’d love to hear what you think.
Served warmly (with a glass of cold milk on the side),
Huckleberry Kim’s Perfect Chocolate Chip Cookie Recipe
- 2 cups cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse sea salt
- 2 1/2 sticks unsalted butter, cold
- 3/4 cup light brown sugar
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 2 large eggs, cold
- 2 teaspoons natural vanilla extract
- 1 Trader Joes “Pound Plus” Dark Chocolate Bar coarsely chopped up
- Maldon sea salt flakes & charcoal infused sea salt crystals
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a paddle attachment on your mixer, cream together your cold butter cubes & all 3 types of sugar together until very light, about 5 minutes.
3. Add cold eggs, one at a time, mixing well after each addition.
4. Add in the vanilla.
5. Slowly incorporate the dry ingredients and mix until just combined.
6. Drop chocolate pieces in and fold them into the dough. Make sure you use all of the chocolate (the large chunks mixed with the sandy chocolate shavings from chopping it up with a knife are key to this recipe!)
7. If you have time, wrap the dough in plastic wrap and refrigerate it for up to 24 hours (or as long as you can) You can use the dough in batches. Sometimes if I have extra, I’ll freeze it & it still bakes wonderfully after a quick defrost.
8. When ready to bake, preheat oven to 350 degrees.
9. Line a baking sheet with parchment paper or a nonstick baking mat.
10. Scoop mounds of dough (the size of generous golf balls) onto baking sheet – make sure each is in a rough spherical ball shape (but try not to roll them). Each ought to be placed about 2 inches apart on the baking sheet.
11. Add a light sprinkling of the Maldon flakes & charcoal sea salt on the top of each cookie, & pat the top of each one ever so lightly with a lot of love in your heart (to flatten them just a bit).
12. Bake until light golden brown but still soft (depending on your oven this can take 15-20 minutes. Watch them closely. DO NOT OVER BAKE THIS RECIPE! When in doubt take the cookies out early (they continue to cook as they cool), and it will ruin them if you overcook.
13. Transfer cookies to a wire rack to cool for at least 10 minutes.
14. Enjoy warm!