Jacques Torres Chocolate Chip Cookies
I have never actually had a "go to" Chocolate Chip cookie recipe before. Chocolate chip cookies have always been a recipe that I have either tried to improve myself, or thumb through cookbooks in search of that "better" recipe. This my friends, is officially my new "go to" recipe. Once you take your first bite of this moist and gooey chocolate chip cookie I am sure that you will agree. Whenever I think of a Chocolate Chip cookie, I almost always associate it with crisp and cool weather, a tall glass of ice cold milk, or even a hot cup of cocoa. I took a bite of this cookie and it was like a giant warm and comforting hug. Everyone has those days that you just need a hug and some delicious comfort food. This can very well be a (temporary) solution for that. As I was mixing all of the ingredients together, I thought to myself, "I hope that I can last the 24 hours knowing that this dough is sitting in the refrigerator." Let me tell you, it is more than worth it! The end product is absolutely amazing. Another added bonus? The sea salt sprinkled over the top of the cookie before they are put in the oven to bake. Once again sweet and salty components come together and have their own little soiree.
You know that you are going to have to try one of these cookies as soon as they come out of the oven. Who can resist a warm Chocolate Chip cookie? Of course a tall glass of milk is definitely in order as well.
From the New York Times
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (I used the Ghirardelli 60 Cacao Bittersweet Chocolate Chips
- Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. 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.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-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.