Last year I went to visit some friends who live in a neighborhood down under the Brooklyn Bridge. It’s one of my favorite areas of New York and home to one of the best chocolate shops in the country, Jacques Torres. We visited the shop on a cool autumn morning. It was extremely busy, so we moved through the line and quickly but carefully selected our chocolates which we ate while strolling around Brooklyn. Today’s recipe reminds me of that fun day.
Martha Stewart likes this recipe and her version is here. Below is a halved version. I recommend making the half batch first since a half batch makes plenty and you’ll be able to afford the very best chocolate!
What makes this recipe special, aside from the expensive chocolate, is the combination of bread flour and pastry flour. The cookies are large and sturdy with a thick crunchy shell and tender centers. You might have to make a special trip to the store for the flours, but it will be worth it.
Note: The recipe doesn’t say to mix the dry ingredients ahead of time, but I went ahead and did that so I could add them all at once. Also, you can bake these all at once, or chill the dough overnight. The texture improves a bit if you chill the dough overnight.
- 1/2 pound unsalted butter, room temperature
- 1/2 cup plus 6 tablespoons granulated sugar
- 1 cup plus 2 tablespoons light brown sugar, packed
- 2 large eggs
- 1 1/2 teaspoons vanilla
- 1 1/2 cups plus 1 tablespoon pastry flour
- 1 1/2 cups bread flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 pound good quality dark chocolate, chopped coarsely
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. Don’t grease the baking sheets because this might cause extra spreading.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add vanilla, then add both flours, baking powder, baking soda, salt and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, (I used a very generously rounded tablespoon) scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. If you use a rounded tablespoon, check your cookies at 12 minutes. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
- If you use a very generously rounded tablespoon or a 1 scoop, you’ll get about 4 dozen cookies.