Friday, January 6, 2012

Chocolate Chip Cookies

After being asked many a times by my roomie and BFFF Rosie, I finally made chocolate chip cookies! I haven't made these since I was really young with my mom. There are so many different ways to make chocolate chip cookies. Some people, like myself, love the chewy, soft cookie and some like a crunchy cookie. These are not crunchy. They are chewy, soft, nice and melted chocolate chip cookies. Basically the kind that leave chocolate all over your lips. Delicious.

Various cooking and baking blogs, and in particular A Tender Crumb, have written about and baked Jacque Torres' famous secret chocolate chip cookie recipe. Although the recipe does call for very good chocolate, I ended up using Guittard Extra Dark Chocolate chips.

I used 2 bags. For half the recipe.

Did I mention how the chocolate would end on your lips when you bit into them?

This recipe is hands down the best chocolate chip recipe I've ever come across.

Keep in mind, this is the full recipe. I halved it.

Jacques Torres's Secret Chocolate Chip Cookies

Adapted from A Tender Crumb and Martha Stewart.

1 pound unsalted butter1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
4 bags extra dark chocolate chips

Keep the dough in the fridge for 24 hours.

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

With the paddle attachment, cream butter and sugars. Add eggs, one at a time, mix.

Set the speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.

Scoop small balls of cookie dough onto prepared baking sheets, about 2 inches apart. 

Bake until lightly browned, but still soft, about 12-15 minutes for smaller cookies. 

Cool slightly on baking sheets before transferring to a wire rack to cool completely.

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