Legendary Jacques Torres Chocolate Chip Cookies

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1 1/4 tsp Baking soda
  • 1 2/3 cups Bread flour
  • 1 1/4 cups Brown sugar, light
  • 1 1/8 cup Granulated sugar
  • 1 1/2 tsp Salt, Coarse
  • 2 tsp Vanilla extract, natural

• Dairy

  • 2 1/2 sticks Butter, unsalted

• Other

  • 1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note
  • 2 cups Minus 2 tablespoons (8½ ounces cake flour

Found on dinnerthendessert.com

Description

Ingredients

• INGREDIENTS
• 2 cups minus 2 tablespoons (8½ ounces) cake flour
• 1⅔ cups (8½ ounces) bread flour
• 1 ¼ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons coarse salt
• 2 ½ sticks (1¼ cups) unsalted butter
• 1 ¼ cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
• Sea salt.

Directions

• In a bowl, combine the two flours, baking soda, baking powder and salt.
• Using your stand mixer, cream the butter and sugars together for 5 minutes. You want the mixture to be significantly lighter than when you started.
• Add the eggs in one at a time, making sure they are mixed in well after each one. Dont worry about over-mixing yet, there is no flour in the bowl.
• Add in the vanilla. Lower the speed and add in the flour mixture for just a few seconds until it is mixed in. This is when you should worry about over-mixing,
• Add in the chocolate fèves and mix carefully with spatula to prevent breakage.
• Take the bowl off the stand mixture and cover the dough with plastic wrap as if it was a guacamole. Letting air get to the dough will dry it out in a bad way.
• Refrigerate for 36 hours. Technically you could for 24, but trust me go for 36.
• Preheat your oven to 350 degree F or 176C.
• Using a 2 tablespoon scoop, put them onto a baking sheet.
• Sprinkle the tops with sea salt. I love Maldon Sea Salt.
• Bake for 11-13 minutes.
• Let them cool for 5-10 minutes.
• Best enjoyed warm.
• This made 55 cookies for me, 39 of which we froze for later use! It is the gift that keeps on giving.
• Alternately, here is text from the original recipe for larger cookies: Scoop 6 3½-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; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.