|Jacques Torres, you know your SHIZNET!|
When I was a kid I didn't even like chocolate chip cookies. I think that's because my mom used semi-sweet chocolate chips. Or maybe it's just because I was a little weirdo. One day of my adult life, I decided I liked chocolate chip cookies and I started trying out different recipes on the quest for the perfect chocolate chip cookie. Welp, folks... this one is the winner. That French guy, Jacques Torres, put out this recipe and it just can't be beat. Now I realize some people will disagree with me but you guys can go to H-E-Double Hockey sticks.
Pros: Best chocolate chip cookie ever invented.
Cons: The chocolate is a little pricey but since it's the best chocolate chip cookie ever, who really cares?
I give to you Jacques Torres Chocolate Chip cookies as adapted by the New York Times (because the only French I know I just used).
Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
|FLeur de Sel AND some pink salt, the pink salt was pretty but the sea salt packed more of a punch.|
Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
|Little sprinkling of sea salt on top. Don't overdo it. Don't underdo it either though.|
Yield: 1 1/2 dozen 5-inch cookies.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
The cookies are less chocolate chip and more chocolate-infused, as my friend Steve pointed out. It's like layers of cookie and layers of chocolate.