Saturday, October 22, 2011

Jacques Torres Chocolate Chip Cookies

October is National Cookie Month!

Time to celebrate by going all out on a new cookie recipe. Don't get me wrong, I'm obsessed with my very own classic chocolate chip cookie, but Cookie Month calls for something special. Something with cookie chutzpah. Something Times-worthy, with multiple flours, lots of butter, oozing chocolate and several hours in the fridge, chilling to perfection.

These cookies, well, they have style.

{Famous Jacques Torres Chocolate Chip Cookies}

Adapted from The New York Times
Makes 16 cookies
2 cups minus 2 tablespoons cake flour
1 2/3 cups 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 1/4 cups) unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla
1 1/4 pounds bittersweet chocolate disks, at least 60 percent cacao content
Sea salt, for sprinkling
extra flour

1. Sift together the flours, baking soda, baking powder and salt into a medium sized bowl.
2. In another bowl, cream together the butter and sugars. Add in the eggs and vanilla until combined. Gradually add in the dry ingredients, until just moistened. Stir in the chocolate until evenly added throughout the dough. Cover with plastic wrap, pressing it against the dough, and refrigerate for 24 to 72 hours.
3. When you are ready to bake, bring the dough to room temperature and preheat your oven to 350 degrees. Scoop your dough out onto baking sheet. A #40 ice cream scoop works well, which is about the size of 2 tablespoons, but you can make them even larger. Sprinkle the cookies lightly with a bit of sea salt and bake for 10-12 minutes.
 Note: I had to add about a cup more flour than this recipe calls for, because my first batch turned out horribly and embarrassingly flat. If that happens to you, more flour does the trick. 
4. Allow the cookies to cool for a minute on the baking sheet, then remove and let cool completely.

These buttery, chocolaty cookies are crunchy on the outside and chewy on the inside. Milk is highly recommended. 

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