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Jacques Torres’s Chocolate Chip Cookies
Ingredients
- ½ pound unsalted butter room temperature
- ½ cup plus 6 tablespoons granulated sugar
- 1 cup plus 2 tablespoons light brown sugar packed
- 2 large eggs
- 1 ½ teaspoons vanilla
- 1 ½ cups plus 1 tablespoon pastry flour*
- 1 ½ cups bread flour
- 1 teaspoon baking powder*
- 1 teaspoon baking soda*
- 1 ½ teaspoons salt
- 1 pound good quality dark chocolate chopped coarsely
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. Don’t grease the baking sheets because this might cause extra spreading.
- In 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 vanilla, then add both flours, baking powder, baking soda, salt and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, (I used a very generously rounded tablespoon) 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 you use a rounded tablespoon, check your cookies at 12 minutes. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
Notes
*I reduced the baking powder to ¾ teaspoon and baking soda to ¾ teaspoon to adjust for high altitude baking. Since they didn't have pastry flour at my grocery store, I substituted cake flour as suggested on Martha Stewart.