Tuesday, April 1, 2014

Chocolate Chip Cookies

recipe copied from: Jacques Torres's Secret Chocolate Chip Cookies

1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.

Let sit in refrigerator for 24-48 hours. I swear this makes all the difference.

When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.

Scoop cookie dough using your favorite cookie scoop. I used my family's trusted baskin robbins ice cream scoop so I could warm it up, and get the dough out. 

Bake until lightly browned, but still soft, about 20 minutes for larger cookies, and about 10 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Guys. I am very picky about my sweets. I don't like them very much, so when I have them I want to make sure that they are worth it. These are chocolate chip cookies that are worth it. I'm not sure if you can actually call them chocolate chip cookies because the chocolate isn't chips, but large and tiny chunks speckled throughout. Also, I used bittersweet chocolate for these, and it was the best decision I've ever made. SO GOOD! Otherwise these would be overly sweet. I am in love with these!