Chocolate Chip Cookies - JT

By mariannefeldman

JACQUES TORRES' CHOCOLATE CHIP COOKIES
12/07
also see recipe & instructions on
choc chip cookie recipe adapted from JT
NY Times 12/07

Makes 26 5-inch cookies or 8 1/2 dozen 1 1/4 inch cookies.

Ingredients

• 1 pound unsalted butter
• 1 3/4 cups granulated sugar
• 2 1/4 cups packed light-brown sugar
• 4 large eggs
• 3 cups plus 2 tablespoons pastry flour
• 3 cups bread flour
• 1 tablespoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon pure vanilla extract
• 2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped

Details

Adapted from abcnews.go.com

Preparation

Step 1

Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.

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 both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.

See note from NYTimes adaptation-let dough rest in refrig 24 - 36 hours (36 is better)

Using a 4 ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. (NY Times says larger cookie has better texture spacing)
.
Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
.
Cool slightly on baking sheets before transferring to a wire rack to cool completely.