Thursday, October 04, 2012

Martha Stewart: Jacques Torres' Secret Chocolate Chip Cookies

I like my old chocolate chip cookie recipe.  You know, the one on the back of the Tollhouse morsels package?  The one everyone makes?  Hey, it's a good recipe, and I grew up on it.  But then I heard there's a better recipe.  Something even more fabulous.  As a devoted chocolate chip cookie worshipper, I of course had to try it.

According to Martha Stewart, this is Jacques Torres' recipe for his chocolate chip cookies.  It seems pretty legit - I mean, the things have pastry flour in them for goodness sake.  But I honestly don't care whose recipe it is, because it does turn out some amazing cookies.  And as an adult, I love the way the salt on top just brings everything together.  One word of caution: you seriously need to leave the dough alone overnight.  I know, I know, it's really hard, and your fingers are just itching to sneak into the bowl and pull out a lump, but trust me.  LEAVE THE DOUGH ALONE.

Jacques Torres' Secret Chocolate Chip Cookies
Adapted from Martha Stewart

1 cup (2 sticks) unsalted butter
¾ cup plus 2 tablespoons granulated sugar
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs
1½ cups plus 1 tablespoon pastry flour
1½ cups bread flour
½ tablespoon salt
1 teaspoon baking powder
1 teaspoon baking soda
½ tablespoon pure vanilla extract
1 pound 60% cocoa chocolate chips (such as Ghirardelli)
Fleur de sel or other high quality sea salt for sprinkling, if desired

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 both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.  Cover the bowl with plastic wrap and refrigerate the dough at least 24 hours.

Preheat oven to 350°F. Line baking sheets with parchment paper or nonstick baking mats; set aside.

Using a 1-ounce scoop, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Sprinkle lightly with salt.  Bake until lightly browned, but still soft, about 12 to 14 minutes. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Makes about 4 dozen cookies

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