What’s the secret to getting a perfectly round chocolate chip cookie? Read on to find out my tips and tricks and make these beautifully round and delicious chocolate chip cookies.
Print

Perfectly Round Chocolate Chip Cookie

Course Dessert
Cuisine American
Keyword chocolate chip cookies
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 16 cookies
Calories 549kcal
Author from the NYT adapted from Jaques Torres

Ingredients

  • 8.5 ounces cake flour (2 cups minus 2TBS)
  • 1 2/3 cups bread flour (8.5 ounces)
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 1 1/4 cup unsalted butter
  • 1 1/4 cups light brown sugar (10 ounces)
  • 8 ounces sugar (1 cup plus 2 TBS)
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 1/4 pounds bittersweet chocolate chips at least 60 percent cacao content*
  • Sea salt.

Instructions

  • Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  • 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.
  • When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  • 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. (Or press 1 3/4 oz size pieces of dough into ramekins)** 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. 

Notes

*I just used Ghirardelli bittersweet chocolate chips.
**Let them cool slightly in the ramekin. Use a sharp knife to loosen around the edges and unmold it from the ramekin.