The chocolate chip cookie is a quintessential American dessert. With thousands of variations, it’s easy to find a good recipe, but hard to find a great one. Adapted from a Jacques Torres formula, the addition of espresso powder deepens and darkens the chocolate flavor.

This recipe’s secret relies on chilling the dough to create a satisfying, chewy texture. That extra time is well worth it, and the finished product will make you forget about all the other chocolate chip cookies.

Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 18 large cookies

Ingredients:

4 cups (480g) all-purpose fl our
11⁄2 teaspoons baking powder
11⁄4 teaspoons baking soda
11⁄2 teaspoons salt
21⁄2 sticks (280g) unsalted butter, softened
11⁄4 cups + 3 tablespoons (280g) fi rmly
packed dark brown sugar
1-2 tablespoons espresso powder
1 cup + 2 tablespoons (230g) granulated
sugar
2 large eggs
3 teaspoons vanilla extract
11⁄4 pounds (570g) bittersweet chocolate
discs
Sea salt

Instructions:

1. Thoroughly whisk together the flour, baking powder, baking soda, and salt. Set aside.

2. Using a mixer with the paddle attachment, beat the butter, brown sugar, espresso powder, and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.

3. Reduce mixer speed to low. Add the flour mixture, mixing until just combined . Stir in the chocolate discs.

4. Cover the dough with plastic wrap, pressing the plastic directly against the dough. Chill for 24 to 72 hours to solidify fats and give dry ingredients time to absorb moisture.

5. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone liner.

6. Divide the dough into 31⁄2 ounce (100g) portions (use ice cream scoop.) Place the mounds of dough on the prepared pans. Sprinkle the top of each cookie with a pinch of sea salt.

7. Bake for 16-18 minutes, or until golden brown but still soft.

8. Cool on the pans for 10 minutes. Then transfer the cookies to a rack to cool completely.