Jacques Torres’ Chocolate Chip Cookies
2 cups minus 2 Tblsp cake flour
1 2/3 cup bread flouir
1 ¼ tsp baking soda
1 ½ tsp baking powder
1 ½ tsp coars salt
1 ¼ cups (2 ½ cubes) unsalted butter
1 ¼ cups light brown sugar
1 cup plus 2 Tblsp sugar
2 large egs
2 tsp vanilla extract
1 ¼ lb bittersweet chocolate at least 60% cocoa content
sea salt for garnish
In a bowl, mix together cake flour and bread flour, baking soda, baking powder and salt. Set aside.
Using a mixer, cream butter and sugars together until very light, abouit 5 minutes.
Add eggs, once at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low, add dry ingredients and mix until combined, 5-10 seconds.
Drop chocolate pieces in and incorporate them without breaking them.Press plastic wrap against dough and refrigerate for 24 to 36hrs. Douigh may be used in batches and can be refrigerated for up to 72 hrs. When ready to bake, preheat oven to 350. Line a baking sheet with parchment paper or a nonstick baking sheet.
Scoop 6 3 1/2oz mounds of dough (the size of generous balls) onto baking sheet, sprinkle lightly with sea salt and bake until golden brown, 15-18 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. EnJOY!
