Jacques Torres Chocolate Chip Cookie

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Makes: 18 large cookies 


Ingredients

1 pound unsalted butter, softened

1-3/4 cups granulated sugar

2-1/4 cups light brown sugar

4 large eggs

3 cups plus 2 Tbsp pastry flour 

3 cups bread flour

1 Tbsp salt

2 tsp baking powder

2 tsp baking soda

1 Tbsp natural vanilla extract

2 lbs bittersweet chocolate, coarsely chopped


Directions

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

n 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.

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.

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.


*To substitute 2 cups pastry flour: 1-1/3 cup all purpose flour and 2/3 cup cake flour


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