From CHEF Jacques Torres
Yield: 1 1/2 dozen 5-inch cookies
A Note From Chef Torres:
Chocolate chip cookies are a classic dessert that everyone is sure to enjoy as cooler autumn weather arrives. I recommend refrigerating the dough for 24 to 36 hours before baking, which helps the cookies retain their shape while baking and brings out the rich flavor of the chocolate chips.
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1 cup and 2 tablespoons granulated sugar
- 1 1/4 cups light brown sugar
- 2 1/2 sticks unsalted butter
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 1/4 pounds bittersweet chocolate pistole discs
- Sea salt
- 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, 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 24 to 36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.
- When ready to bake, preheat over to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- 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 for a more attractive cookie. Sprinkle lightly with sea sat and bake until golden brown but still soft, 18 to 20 minutes.
- Transfer sheet to wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough or reserve dough for baking remaining batches the next day. Eat warm with a big napkin.