Adapted from There’s a Chef in My Soup! by Emeril Lagasse

• Plan ahead: I recommend chilling the dough for at least 2 hours
• 16 tablespoons butter (2 sticks), softened to 60–65°F
• 3/4 cup granulated white cane sugar (I reduce to 1/4 cup for less spread + chewier cookies)
• 3/4 cup, packed light brown sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1 large egg
• 2 1/4 cups all purpose flour (Add an extra 2 tablespoons to prevent spreading)
• 1 teaspoon baking powder (I don’t add baking powder)
• 1/2 teaspoon baking soda (I add 3/4 tsp)
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup white chocolate chips

See recipe link above for original instructions. The instructions below are modified to my preference.

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1. Set an oven rack into the center position and pre-heat to 350°F (I prefer 375°F).
2. Line 2 heavy-gauged, light-colored, baking sheets with parchment paper (don’t use silicone baking mats).
3. To the bowl of a stand mixer, add:
   • 2 sticks butter (softened to 60–65°F temperature)
   • 3/4 cup granulated sugar (I use 1/4 cup)
   • 3/4 cup brown sugar
4. Beat on medium speed (speed 4), for exactly 2 minutes, scraping down the bowl halfway through.
5. Add 1 egg, and 1 teaspoon vanilla extract and continue to beat on speed 4 for exactly 1 minute.
6. In a separate bowl, mix together:
   • 2 1/4 cups all purpose flour (Add an extra 2 tablespoons to prevent spreading)
   • 1 teaspoon baking powder (if using)
   • 1/2 teaspoon baking soda (I use 3/4 tsp)
7. Reduce speed to the lowest setting and add the dry ingredients. Mix until just barely combined, 15 seconds.
8. Add the chocolate chips and mix on speed 2-3 for a few seconds to combine.
9. Remove the bowl from the stand mixer. Use a rubber spatula to scrape down the bottom of the bowl and make sure all flour is mixed in.
10. Portion the cookies between 45-55 grams each (2-3 Tbsp).
11. Chill for 24 hours or a minimum of 2 hours.
12. Place 2 inches apart on the cookie sheet.
13. Bake until golden brown, about 12-15 minutes.
14. Rest for a few minutes and then transfer to a cooling rack to cool completely.

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Another good recipe by Jacques Torres

Great recipe for a big batch of big cookies. Next time I won’t use the cake flour because they came out too tender. I use the same mixture of chocolate chips as the recipe above .

• YIELD: 1 1/2 dozen 5-inch cookies
• TIME: 45 minutes, plus 24-36 hours of chilling
  
  • 2 cups minus 2 tablespoons cake flour (8 1/2 ounces) This makes the cookies very tender. Use all purpose for sturdier, traditional cookies).
  • 1 ⅔ cups bread flour (8 1/2 ounces)
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 1 ¼ cups 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
  • 2 teaspoons natural vanilla extract
  • 1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
  • Sea salt

• 1/2 recipe:
  • 4 1/4 oz cake flour (this makes the cookies very tender. Use all purpose for sturdier, traditional cookies)
  • 4 1/4 oz bread flour
  • 1/2 + 1/8 teaspoons baking soda
  • 3/4 teaspoons baking powder
  • 3/4 teaspoons coarse salt
  • 10 tablespoons unsalted butter (1 1/4 sticks)
  • 1/2 cup + 2 T light brown sugar (5 ounces)
  • 1/2 cup plus 1 tablespoon granulated sugar (4 ounces)
  • 1 large eggs
  • 1 teaspoons natural vanilla extract
  • 10 pz bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
  •  Sea salt

• Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  1. 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.
  2. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  3. 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. 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. Eat warm, with a big napkin.

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Perfect Chocolate Chip Cookies

Recipe from Ravneet Gill Adapted by Charlotte Druckman

This is an untested recipe

• YIELD: 14 cookies
• TIME: 30 minutes, plus 12 hours of chilling

• ½ cup plus 2 tablespoons/140 grams unsalted butter (1 1/4 sticks), softened
• Scant 3/4 cup/140 grams dark brown sugar
• ⅔ cup/110 grams superfine sugar
• 1 large egg
• 1 ¾ cups plus 2 tablespoons/250 grams all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon Maldon sea salt (or kosher salt)
• 6 ounces/170 grams dark (bittersweet) chocolate, chopped into large chunks

1. Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
2. Add the egg and beat over medium speed until evenly combined.
3. In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
4. Add the chopped chocolate and fold into the dough until evenly distributed.
5. Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
6. The next day, heat the oven to 350 degrees.
7. Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
8. Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)