The Chocolate Chip Cookie

You can depend on three things in life: death, taxes, and Allison’s love for chocolate chip cookies.

These chocolate chip cookies from Jacques Torres have been all over the internet, and I knew I had to give them a try. Now, I have nothing against chocolate chip cookies, but they aren’t my poison of choice when it comes to dessert. I love a good cookie fresh out of the oven ocassionally, but I don’t go back for seconds afterward.

These cookies took a little extra work with chilling time, weighing ingredients, and included some different ingredients. I chose to do this recipe by hand without a mixer, and I have never gotten more of a work out cooking. All considered, these cookies were definitely worth it! The come out huge, and since they are so large you get textural and taste differences within the same cookie. The edges are crispy and the center is softy and toffee-y. Delicious.

These cookies truly are superb.


THE CHOCOLATE CHIP COOKIE

INGREDIENTS

8 1/2 ounces cake flour (2 cups minus 2 tablespoons)
8 1/2 ounces bread flour (1 2/3 cups)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons Kosher salt
1 1/4 cups unsalted butter
10 ounces light brown sugar (1 1/4 cups)
8 ounces granulated sugar (1 cup and 2 tablespoons)
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/4 pounds bittersweet chocolate disks (or chocolate chips if you can’t find)
Sea salt

DIRECTIONS

Sift cake flour, bread flour, baking soda, baking powder, and salt into a bowl.

In a large bowl, cream butter and sugars together until light and smooth. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Add dry ingredients and mix until just combined. Add chocolate pieces and fold to incorporate. Be careful not to break the disks.

Press plastic wrap against the cookie dough and refrigerate for 24-36 hours. The dough can be refrigerated for up to 72 hours.

To bake, preheat oven to 350°F. Line a baking sheet with parchment paper.

Cook 6 cookies at a time per baking sheet. Scoop 3 1/2 ounces of dough on the baking sheet (about the size of a golf ball). Sprinkle with sea salt, if desired. Bake 18-20 minutes, until golden brown. Be careful not to overbake.

Transfer the cookie sheet to a wire rack and cool for 10 minutes. Then remove the cookies from the baking sheet and cool directly on wire rack.

Repeat with remaining dough. Devour while warm and enjoy!

Makes 18 large cookies.

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