Adapted from Ad Hoc at Home, this is Thomas Keller’s version of “the best cookie ever”. It calls for different chocolates, one sweeter and one with a more complex bittersweet balance. There's no vanilla in the recipe, but feel free to add some if you think you know better than Thomas Keller.
8ounces(2 sticks) cold unsalted butter, cut into small pieces(230 grams)
1cuppacked dark brown sugarpreferably molasses sugar (200 grams)
¾cupgranulated sugar(150 grams)
2largeeggs
5ounces55 percent chocolatecut into chip-sized pieces
5ounces70 to 72 percent chocolatecut into chip-sized pieces
Instructions
Preheat oven to 350 degrees. Line two baking sheets with Silpats or parchment paper.
Sift flour and baking soda into a medium bowl. Stir in the salt.
In the bowl of a stand mixer fitted with the paddle, beat half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until mixture is light and creamy. Scrape down sides of the bowl. Add eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary. Add dry ingredients and mix on low speed to combine.
Put chips in a fine-mesh basket strainer and shake to remove any chocolate “dust” (small fragments). Stir chocolate chunks into dough.
Remove bowl from mixer and fold dough with a spatula to be sure the chocolate is evenly incorporated.
Using about 2 level tablespoons per cookie, shape dough into balls. Arrange 8 cookies on each pan, leaving about 2 inches between them, because the dough will spread. Bake for 12 minutes, or until the tops are no longer shiny, switching the position and rotating pans halfway through baking.
The dough or shaped cookies can be refrigerated, well wrapped, for up to 5 days or frozen for 2 weeks. Freeze shaped cookies on the baking sheets until firm, then transfer to freezer containers. (Defrost frozen cookies overnight in the refrigerator before baking.)
Cool cookies on the pans on cooling racks for about 2 minutes to firm up a bit, then transfer to the racks to cool completely. Repeat with second batch of cookies. (The cookies can be stored in an airtight container for up to 2 days.)
Notes
Note: For softer cookies, do not overbake but rather mist the cookie dough balls with water before putting them in the oven.