Entry #1597, September 14, 2012

You don’t have to look anywhere to find the best cookie to serve that is super delicious and has a great texture. Chef, Jacques Torres shares a perfect recipe to bake Chocolate Chip Cookies. You do not need to be an expert in the kitchen to do this. This is really quick and easy recipe cookie for all occasions.

Thanks Bakerella for this awesome recipe!

Jacques Torres Chocolate Chip Cookies Recipe

Who doesn’t love a great chocolate chip cookie?

All images Bakerella

Ingredients

• 2 cups minus to 2 tablespoons Cake flour
• 1 2/3 cup Bread flour
• 1 1/4 teaspoon Baking soda
• 1 1/2 teaspoon Baking powder
• 1 1/2 teaspoon Coarse salt
• 1 1/4 cups (2 1/2 butter) Unsalted butter
• 1 1/4 cups Light brown sugar
• 1 cup plus 2 tablespoons Granulated sugar
• 2 Large eggs
• 2 teaspoons Natural vanilla extract
• 1 1/4 pounds Bittersweet chocolate at least 60 percent cacao content
• Sea salt for garnish

larger than life chocolate chips…

Directions

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.
3. 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.
4. Drop chocolate pieces in and incorporate them without breaking them.
5. 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.
6. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
7. Scoop 6 3 ½ -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.

Drop by ice cream sized scoops – yes!

The whole process won’t take an hour and you will have a taste of delicious chocolate chip cookies. Serve this with a cup of coffee or tea and you’ll surely find tasty reason to bake another round again.

Are these not the most perfect cookies?

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