Bread and Baking Dessert AmericanEggsVegetarianChocolate

Chocolate Chip Cookies

Name: Chocolate Chip Cookies
Cuisine: American
Ingredients: 2 cups minus 2 tablespoons (8 ½ ounces) cake flour; 1.67 cups (8 ½ ounces) bread flour; 1.25 teaspoons baking soda; 1.5 teaspoons baking powder; 1.5 teaspoons coarse salt; 2.5 sticks (1 ¼ cups) unsalted butter, softened; 1.25 cups (10 ounces) light brown sugar (e.g., turbinado); 1 cup plus 2 tablespoons (8 ounces) granulated sugar; 2 large eggs; 2 teaspoons natural vanilla extract; 1.25 pounds bittersweet chocolate discs or féves, at least 60 percent cacao content; Flaky sea salt, like Maldo

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Contains:DairyEggGluten

In searching for the "best" chocolate chip cookie recipe ever, I ran into several candidates (e.g., Original Toll House Cookie), but the Jacques Torres recipe stood out for me due…

Directions

1
Sift flours, baking soda, baking powder, and salt into a large bowl. Set aside.
2
In a separate bowl, cream butter and sugars together until very pale and light, about 5 minutes. Add eggs, one at a time, mixing well between additions. Stir in the vanilla.
3
Reduce mixer speed to low, add dry ingredients, and mix until just combined 5 to 10 seconds.
4
Stir in chocolate pieces without breaking them.
5
Press plastic wrap against the dough and chill in the refrigerator for 24-72 hours. The dough can be used all at once, or in batches.
6
To bake, preheat oven to 350 degrees Fahrenheit. Scoop six 3 ½-ounce mounds of dough (the size of generous golf balls) onto a parchment paper-lined baking mat. Flatten out any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt. Repeat with the remaining dough.
7
Bake until golden brown, but still soft, about 18 to 20 minutes for large cookies, or 10 to 12 minutes for smaller cookies. Transfer the sheet to a wire rack for 10 minutes, then remove the cookies to another rack to cool further. Best eaten warm.