Jacques Torres Chocolate Chip Cookies
Diane Simonson
ingredients
- 2 cups minus 2 tbsp. cake flour
- 1 2/3 cups cake flour
- 1 1/4 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. course salt
- 1 1/2 sticks unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tbsp.granulated sugar
- 2 large eggs
- 2 tsp. natural vanilla extract
- 1 1/4 lbs. bittersweet chocolate discs or fèvres, at least 60% cacao content
- Sea Salt
directions
- 1
Sift flours, baking powder, and salt in bowl. Set aside.
- 2
Using mixer fixed with paddle, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate without breaking. Press plastic wrap against dough and refrigerate for 24 to 36 hours. (Can be refrigerated up to 72 hours.)
- 3
Preheat oven to 350°. Line baking sheet with parchment or nonstick baking mat.
- 4
Scoop 6 golf ball size mounds of dough onto baking sheet, turn chocolate pieces horizontally if poking up. Sprinkle lightly with sea salt. Bake until golden brown but soft - about 18 - 20 minutes.
notes
Remember to let the batter sit for 24 - 36 hours. *Chocolate discs are sold at Jacques Torres Chocolate; Valrhona fèvres; Whole Foods.
Source: Diane Simonson
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