Chocolate Chip Cookies

I came across the Jacques Torres recipe for his famous chocolate chip cookies on the fantastically named blog, Crepes of Wrath. Reading through the recipe I was intrigued by the use of dark chocolate, sea salt, and two types of flours—these were some fancy chocolate chip cookies, no break and bakes allowed.

As a lover of break and bakes, Chips Ahoy, and basically any chocolate chip cookie set in front of me—I knew this decadent recipe would be the end-all-be-all of chocolate chip cookies. I mean if Jacques Torres, known to many as Mr. Chocolate, thinks they’re the best ones he’s had…then who am I to argue?

The end result? So good…almost too good…dangerously good (as in you could eat them for breakfast, lunch, and dinner).

Chocolate Chip Cookies

2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 1/2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons coarse salt
2 1/2 sticks unsalted butter, room temperature
1 1/4 cups brown sugar, packed
1 cup plus 2 tablespoons granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/3 pounds bittersweet chocolate (I used Ghiradelli 60% cacao content squares that I chopped and Ghiradelli 60% cacao chocolate chips)
Sea salt for sprinkling on top

1. Sift together the cake flour, bread flour, baking soda, baking powder, and salt into a bowl and set aside.

2.  Cream together the butter and sugars until light and fluffy, about 3-5 minutes.

3. Add in the eggs, one at a time until they are mixed in. Next, add the vanilla.

4. Slowly add the dry ingredients, just until it forms into a batter. Then, fold in your chocolate with a spoon.

5. Press plastic wrap against the dough and completely cover it and refrigerate for at least 24 hours.

6, After 24 hours, take the dough out of the fridge and allow it to come to room temperature so you can easily scoop it out. Preheat oven to 350.

7. Line your baking sheets with parchment paper or use a silpat mat, and scoop cookies onto sheet.

8. Sprinkle with sea salt and bake for 10-12 minutes. I sprinkled a little more salt on the finished cookies so it would be noticeable. Let them cool on a rack and try not to devour the entire tray!

TIP: To keep cookies chewy and soft, put them in an airtight container with a piece of bread. Yes, this really works!

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