Jacques Torres's Chocolate Chip Cookies

Photo: Valerie

Ingredients

1 1/2 tablespoons cups plus 1 pastry flour

1 1/2 cups bread flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons salt

1/2 pound ( 2 sticks ) of butter, room temperature

1/2 cup plus 6 tablespoons granulated sugar

1 cup plus 2 tablespoons light brown sugar, packed

2 large eggs

1 1/2 teaspoons of vanilla extract

1 pound of coarsely chopped, fine quality Dark chocolate

Sea salt for sprinkling

Preparation

In a medium sized bowl, sift together the flours, baking soda, baking powder and salt.

Whisk together and set aside.

In a large bowl, beat the butter and sugars together at medium speed for about 2-3 minutes or until the mixture is light and fluffy.

Add the eggs, one at a time, beating well after each addition.

Beat in the vanilla.

On low speed, slowly add the dry ingredients and mix only until just combined ( about 8 seconds ). Carefully mix in the chopped chocolate by hand. Try not to over mix.

Cover the dough in plastic or place in bowl with a tight fitting lid and refrigerate for 24-36 hours.

When you are ready to bake, preheat the oven to 350F.

Line cookie sheets with parchment paper.

For large cookies, use a 4 oz scoop ( about 1/2 cup ).

If you want smaller cookies use a 2 oz scoop ( 1/4 cup ).

Roll into uniform balls.

Leave a lot of room between each cookie and the sides of the cookie sheet.

Lightly sprinkle each cookie with sea salt.

For large cookies, bake for about 16-20 minutes. For smaller cookies, reduce the time to 12-15 minutes. *Mine were done much earlier than what the recipe said.*

Bake until they are light golden in colour but still soft.

Do not over bake.

Transfer the cookie sheets to a wire rack and let them cool for 10 minutes.