Tuesday, May 13, 2014

The New York Times Chocolate Chips Cookies (by Jacques Torres)

I have made these before and they have been great every time....I love the texture and the amazing flavor. It's the chocolate chip cookie you know and love....but better. I know people have different chocolate chip cookie texture/thickness preferences, but these really are worth all the hype. If you are a chocolate chip cookie lover (and really, who isn't?), then you need to try these at least once. One of the great things about a big cookie (besides the obvious...you get to eat a more cookie) is that it allows for crisp edges and a chewy, gooey center. Perfect!

This recipe does produce a lot of cookies, but you could easily cut the recipe down. This time I just left the batter in the fridge for a day, but last time I left it for nearly three days and  I think they were even better like that.

Jacques Torres Chocolate Chip Cookies
How I Did It:

Adapted from the famous Jacques Torres recipe

2 cups minus 2 tbsp cake flour
1 2/3 cups bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 teaspoon coarse salt
1 1/4 cups unsalted butter, at room temperature
1 1/4 cups light brown sugar
1 cup plus 2 tbsps granulated sugar
2 eggs
2 tsp vanilla extract
1 1/4 lbs bittersweet chocolate chips/discs

1. Whisk together flours, baking soda, baking powder, and salt together. Set aside.

2. With an electric beater, cream butter and sugars together until light and fluffy (about 5 minutes).

3. Beat in one egg at a time, followed by the vanilla.

4. Beat in dry ingredients until just combined.

5. Stir in chocolate pieces, distributing evenly.

6. Form into a ball and wrap tightly with plastic wrap and place in the refrigerator for 24-72 hours.

7. Before baking, preheat oven to 350. Scoop golf-ball sized pieces of dough onto a prepared cookie sheet (I use a Silpat), keeping each at least two each apart. Sprinkle lightly with sea salt.

8. Bake for about 15 minutes or until the edges are set and the center almost set. Let sit for 1-2 minutes before transferring to a wire rack to cool. As with any chocolate chip cookie, they taste best fresh, but can be stored in an airtight container.

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