Chocolate Chip Cookies from Jacques Torres
- 8 ½ ounce cake flour 2 cups minus 2 tablespoons
- 8 ½ ounce bread flour 1 2/3 cups
- 1 ¼ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon coarse salt
- 2 ½ sticks unsalted butter 1 ¼ cups
- 10 ounce light brown sugar 1 ¼ cups
- 8 ounce granulated sugar 1 cup plus 2 tablespoons
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 ¼ pound bittersweet chocolate disks or fèves at least 60 percent cacao content (see note)
- sea salt
This recipe yields about a dozen and a half 5 inch cookies.
- 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 ½ -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.