Jacques Torres' Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
Makes twenty-six 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 (5 1/2 small eggs)
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
2 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped (add more if you are me... yum.)
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs (5 1/2 small eggs)
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
2 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped (add more if you are me... yum.)
Directions
- 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 on medium-high.
- 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, if in the middle cook for 18 minutes.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.
- 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 on medium-high.
- 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, if in the middle cook for 18 minutes.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.
- EAT!!!
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