Jacques Torres Chocolate Chip Cookies may be some high maintenance cookies, but you will NEVER taste a better buttery, salty sweet cookie.
Ingredients
2 cups, minus 2 tablespoons (8 ½ ounces) cake flour
▢1 2/3 cups (8 ½ ounces) bread flour
▢1 1/4 teaspoons baking soda
▢1 1/2 teaspoons baking powder
▢1 1/2 teaspoons coarse salt
▢2 1/2 sticks (1 ¼ cups) unsalted butter
▢1 ¼ cups (10 ounces) light brown sugar
▢1 cup plus 2 tablespoons (8 ounces) granulated sugar
▢2 large eggs
▢2 teaspoons natural vanilla extract
▢1 ¼ pounds bittersweet chocolate disks or fèves , at least 60 percent cacao content (see note)
▢sea salt
Instructions
In a bowl, combine the two flours, baking soda, baking powder and salt.
Using your stand mixer, cream the butter and sugars together for 5 minutes. You want the mixture to be significantly lighter than when you started.
Add the eggs in one at a time, making sure they are mixed in well after each one. Don’t worry about over-mixing yet, there is no flour in the bowl.
Add in the vanilla. Lower the speed and add in the flour mixture for just a few seconds until it is mixed in. This is when you should worry about over-mixing.
Add in the chocolate fèves and mix carefully with spatula to prevent breakage.
Take the bowl off the stand mixture and cover the dough with plastic wrap as if it was a guacamole. Letting air get to the dough will dry it out in a bad way.
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