Jacques Torres Chocolate Chip Cookies
2 c. minus 2 Tbsp. cake flour
1 2/3 c. bread flour
1 ¼ tsp. baking soda
1 ½ tsp. baking powder
1 1/2 tsp. salt
2 ½ sticks (1 1/4 cups) unsalted butter
1 ¼ c. light brown sugar
1 c. plus 2 Tbsp. granulated sugar
2 large eggs
2 tsp. vanilla extract
1 ¼ lbs. Jacques Torres 60 % dark chocolate baking discs (This chocolate “makes” these cookies… trust me and order it! www.mrchocolate.com)
- Stir together the cake flour, bread flour, baking soda, baking powder and salt in a medium sized mixing bowl and set aside.
- In the bowl of a stand mixer, cream the butter and sugars together for 5 minutes. Add the eggs, one at a time. Add the vanilla extract; mix. Gradually add the dry ingredients until just combined (do not overmix!), about 10 seconds. Add the chocolate discs and mix until incorporated, careful not to break the discs. Transfer to a tightly sealed container or a glass bowl tightly sealed with plastic wrap. Refrigerate for 24-36 hours. (Do not skip this step! Chilling the dough for this long relaxes the gluten and gives the final product it’s perfect chew and texture and also help the cookies to hold their shape while baking.)
- Take your bowl of dough out of the refrigerator about 45-60 minutes before you are ready to bake the cookies. Preheat your oven to 350 F. Line two baking sheets with parchment paper. With a standard ice cream scoop, scoop out the dough with the dough level, not over flowing the scoop. Place the scoops of dough on the parchment lined cookie sheets, about 2-3 inches apart. Bake for 12-14 minutes (depending on your oven), or just until the edges of the cookies are golden and the cookies are set, but tender.
- Let the cookies cool on the cookies sheets. Enjoy the best cookies ever!!