Jacques Torres' Chocolate Chip Cookies

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/4 tsp Baking soda
  • 1 1/3 lbs Bittersweet chocolate, discs
  • 1 2/3 cups Bread flour
  • 1 1/4 cups Brown sugar, packed
  • 1 1/8 cup Granulated sugar
  • 1 1/2 tsp Salt, Coarse
  • 1 Sea salt, flaky
  • 2 tsp Vanilla extract

• Dairy

  • 1 1/4 cups Butter

• Other

  • 2 cups Minus 2 tablespoons cake flour

Found on food52.com

Description

Ingredients

• 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
• 1 1/4 cups (2 1/2 sticks) butter, at room temperature
• 1 1/4 cups packed brown sugar
• 1 cup plus 2 tablespoons granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/3 pounds bittersweet chocolate discs
• flaky sea salt, for sprinkling

Directions

• In a large bowl, whisk together the cake flour, bread flour, baking powder, baking soda, and coarse salt. Set aside.
• In a large bowl or stand mixer, cream the butter and sugars until light and fluffy.
• Add the eggs, one at a time, to the butter/sugar mixture and beat well. Add the vanilla and mix thoroughly, scraping down the sides of the bowl as you go.
• Add the flour mixture gradually, beating until just combined, 5 to 10 seconds.
• Fold in the chocolate using a spatula.
• Press a piece of plastic wrap against the surface of the dough and refrigerate for at least 24 hours, or up to 72 hours.
• When youre ready to bake, preheat the oven to 350° F.
• Scoop large spoonfuls of dough onto a parchment-lined baking sheet (I did about 1/4-cup spoonfuls). Sprinkle with the flaky sea salt and bake for 13 to 15 minutes, or until the edges are just beginning to brown and the middle still looks soft.
• Remove from the oven and let cool for a few minutes before transferring to a wire rack to finish cooling.