Jacques Torres' Secret Chocolate Chip Cookie Recipe
Updated version of one of my favorite chocolate chip cookie recipes
Servings 18
Ingredients
- 2 cups minus 2 tablespoons cake flour 8 ½ oz (240 grams)
- 1 ⅔ cups bread flour 8 ½ oz (240 grams)
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 2 ½ sticks unsalted butter (280 grams)
- 1 ¼ cups light brown sugar (280 grams)
- 1 cup plus 2 tablespoons granulated sugar (220 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups large bittersweet chocolate chips or your favorite chocolate chips
Instructions
- Do not preheat the oven yet because the dough requires chilling.
- In a large mixing bowl, stir together both of the flours, baking soda, baking powder and salt.
- 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 and mix until blended, scraping sides of bowl.
- Add the flour mixture and mix until blended, then add the chocolate.
- Scoop big mounds of dough and set on a parchment lined tray or a couple of plates. Cover with plastic wrap and chill overnight.
- When ready to bake, set dough on a parchment lined baking sheet spacing about 3 inches apart.
- Bake in a preheated 350 degree oven until lightly browned, but still soft, about 18-20 minutes.
