Jacques Torres's Chocolate Chip Cookies
By: Valerie
Published: Monday, November 30, 2009 - 3:41pm

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

1 In a medium sized bowl, sift together the flours, baking soda, baking powder and salt. 2 Whisk together and set aside. 3 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. 4 Add the eggs, one at a time, beating well after each addition. 5 Beat in the vanilla. 6 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. 7 Cover the dough in plastic or place in bowl with a tight fitting lid and refrigerate for 24-36 hours. 8 When you are ready to bake, preheat the oven to 350F. 9 Line cookie sheets with parchment paper. 10 For large cookies, use a 4 oz scoop ( about 1/2 cup ). 11 If you want smaller cookies use a 2 oz scoop ( 1/4 cup ). 12 Roll into uniform balls. 13 Leave a lot of room between each cookie and the sides of the cookie sheet. 14 Lightly sprinkle each cookie with sea salt. 15 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.* 16 Bake until they are light golden in colour but still soft. 17 Do not over bake. 18 Transfer the cookie sheets to a wire rack and let them cool for 10 minutes.

About


These are worth the long refrigeration time! Very soft and chewy with a slight spicey caramel-like flavour.