Bread and Baking Dessert AmericanEggsChocolateVegetarian

Chocolate Chip Cookies

Name: Chocolate Chip Cookies
Cuisine: American
Ingredients: 2 cups minus 2 tablespoons (8 ½ ounces) cake flour; 1.67 cups (8 ½ ounces) bread flour; 1.25 teaspoons baking soda; 1.5 teaspoons baking powder; 1.5 teaspoons coarse salt; 2.5 sticks (1 ¼ cups) unsalted butter, softened; 1.25 cups (10 ounces) light brown sugar (e.g., turbinado); 1 cup plus 2 tablespoons (8 ounces) granulated sugar; 2 large eggs; 2 teaspoons natural vanilla extract; 1.25 pounds bittersweet chocolate discs or féves, at least 60 percent cacao content; Flaky sea salt, like Maldo

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Contains:DairyEggGluten

Moderate FODMAPTriggers: Wheat flour

Fructans

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

In searching for the "best" chocolate chip cookie recipe ever, I ran into several candidates (e.g., Original Toll House Cookie), but the Jacques Torres recipe stood out for me due…

Directions

1
Sift flours, baking soda, baking powder, and salt into a large bowl. Set aside.
2
In a separate bowl, cream butter and sugars together until very pale and light, about 5 minutes. Add eggs, one at a time, mixing well between additions. Stir in the vanilla.
3
Reduce mixer speed to low, add dry ingredients, and mix until just combined 5 to 10 seconds.
4
Stir in chocolate pieces without breaking them.
5
Press plastic wrap against the dough and chill in the refrigerator for 24-72 hours. The dough can be used all at once, or in batches.
6
To bake, preheat oven to 350 degrees Fahrenheit. Scoop six 3 ½-ounce mounds of dough (the size of generous golf balls) onto a parchment paper-lined baking mat. Flatten out any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt. Repeat with the remaining dough.
7
Bake until golden brown, but still soft, about 18 to 20 minutes for large cookies, or 10 to 12 minutes for smaller cookies. Transfer the sheet to a wire rack for 10 minutes, then remove the cookies to another rack to cool further. Best eaten warm.

Diets

Fits as written

Vegetarian
Pescatarian
Nut-free
Halal-friendly
Low-sodium

Works with easy swaps

Vegan (2)

(1 ¼ cups) unsalted butter, softened → plant-based butter
large eggs → flax egg (1 tbsp ground flaxseed + 3 tbsp water each)

Gluten-free (2)

minus 2 tablespoons → gluten-free all-purpose flour blend
(8 ½ ounces) bread flour → gluten-free all-purpose flour blend

Dairy-free (1)

(1 ¼ cups) unsalted butter, softened → plant-based butter

Egg-free (1)

large eggs → flax egg (1 tbsp ground flaxseed + 3 tbsp water each)

Low FODMAP (2)

minus 2 tablespoons → gluten-free all-purpose flour blend
(8 ½ ounces) bread flour → gluten-free all-purpose flour blend

Some other ingredients are only low FODMAP in small portions.

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.