Chocolate Chip Cookies
Adapted from Jacques Torres
New York Times July 9, 2008
Time 45 minutes - Chill time 24 hours
2 cups minus 2T (8.5 ounces) cake flour
1 2/3 cups (8.5 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons corse salt
2 1/2 sticks unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2T (8 ounces) granulated sugar
2 large eggs
1 teaspoons natural vanilla extract
1 1/4 pound bittersweet chocolate disks or feves,
at least 60% cacao ( I used about 14 ounces)
- 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 and creamy, 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 in chocolate pieces and incorporate with wooden spoon as to not break the chocolate.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line baking sheet with parchment paper or non stick backing mat.
- Scoop generous golf ball size mounds onto baking sheet, making sure to turn horizontally any chocolate pieces that may be poking up.
- Sprinkle lightly with sea salt.
- Bake until golden brown, about 16-20 minutes.
- Transfer to wire rack for 10 minutes.