When I have photos, foodporn worthy photos, I often wonder if anyone will read the accompanying article (besides the recipe of course).
I know I'm guilty of doing just that--I drool over the photos, and hastily scan down to the recipe to see if I have the ingredients on hand.
So to spare you tons of chit chat, let me just get right to it: these are hands down the best chocolate chip cookies I've ever made.
Jacques Torres knows chocolate chip cookies. He's also called Mr. Chocolate too!
AND, this recipe is completely fool-proof.
You cannot mess this recipe up.
These cookies lasted 4 hours? I called the next person on the list of "baked goods to receive", they were here in half an hour!
The recipe also states to cover the dough well and refrigerate for 36-72 hours.
I wanted to see if it would make it to 96 hours and it did--perfectly!
Cover well, really well with plastic wrap.
The dough is hard to scoop out, so use a sharp knife to cut into sections.
At this point I can call it a day.
I now know what all the fuss was about from the New York Times.
I totally get it now--the best chocolate chip cookies ever! You'll see.
Chocolate Chip Cookies
from Jacques Torres
2 cups minus 2 TB (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 ts baking soda
1 1/2 ts baking powder
1 1/2 ts 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 TB (8 ounces) granulated sugar
2 large eggs
2 ts natural vanilla extract
1 1/4 pounds bittersweet chocolate disks at least 60 percent cacao content
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
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.
When ready to bake, preheat oven to 350 degrees.
Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
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.
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.
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.