Chocolate Chip Cookies by Jacques Torres
Chocolate Chip Cookies are perfect for parties and here is one that is out of this world with its salty, crunchy chewy and sweet taste all at the same time! The secret is the wait time in the refrigerator as all the flavors meld together and the different types of flour used!
I'm always on the lookout for a new chocolate chip cookie to bake and I finally found this one. This recipe had a few ingredients that were different from my other chocolate chip recipes, I was so excited that I went rushing to the grocery store. I think it is definitely one of the best cookies I have made and the recipe is most definitely a keeper. What a great party food or goodie bag treat. I'll be making this for our next family get together. I can just pack the dough made in a cooler and make it as we get together.
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies.
2 cups minus to 2 tablespoons Cake flour
1 2/3 cup Bread Flour
1 1/4 teaspoon Baking Soda
1 1/2 teaspoon Baking Powder
1 1/2 teaspoon Coarse Salt
1 1/4 cups (2 1/2 butter sticks) Unsalted Butter
1 1/4 cups Light Brown Sugar
1 cups plus 2 tablespoons Granulated Sugar
2 Large eggs
2 teaspoon Natural Vanilla Extract
1 pounds Bittersweet Chocolate at least 60 percent cacao content or 1 pound Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped. We used Toll House Semi Sweet Chunks.
Coarse sea salt for sprinkling on top of pre baked cookies.
Ice Cream Scoop
2 Large Bowls
- Sift both the pastry flour and the bread flour, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer, cream butter and sugars together until very light, approximately 5 minutes. Add eggs, one at a time, mixing well after each. Stir in the vanilla. Reduce mixer speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and gently fold them into the mixture.
- Wrap dough in Saran Wrap or similar and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop ice cream scoop sized mounds of dough (approximately the size of golf balls) onto baking sheet lined with parchment paper. We used flat scoops, placing flat side on parchment.
- Sprinkle lightly with course sea salt and bake at 350 until golden brown but still soft, 18 to 20 minutes.
- Transfer parchment sheet with cookies carefully to a wire rack for 10 minutes, then place cookies onto another rack to cool a bit more. Repeat with remaining dough, or refrigerate to bake another day. According to the recipe and reviews...this is what makes the difference in these chocolate chip cookies!
TIPS AND SUGGESTIONS
I found bread and cake flour at WalMart. Some recipes say pastry flour but we used cake flour as in the recipe printed at ABC The Chew.
Parchment paper can be found at most grocery stores in the aisle with Saran Wrap and foil. I found some at Costco.
If you'd like to use the chocolate disks in the original recipe...you can find them at Jacques Torres Chocolate
Use a good ice cream scoop. We first bought one at Walmart and it didn't release the dough at all.
I didn't have a sifter...but I may invest in one to see if there is any difference.
I added a couple minutes to the batch shown in the picture above to see how crispy they get. I think I liked them best at 20 minutes but that didn't stop these crunchier chocolate chip cookies from disappearing!