Jacques Torres’ Chocolate Chip Cookies

I have been itching to make chocolate chip cookies for awhile now. Just hearing the word "Chocolate Chip Cookies" bring warm, snuggly, comforting memories. There are a lot of recipes to try out there so a couple of weeks back, I asked you my dear Bake Happy friends for any tips when baking this beloved favorite. Not surprisingly, Jacques Torres’ Chocolate Chip Cookies Recipe got a lot of raves.

Hands down, this is the recipe I want to try. Some even call it infamous. Yes, it's that good. Jacques Torres name alone did the convincing. If the recipe came from the real life Willy Wonka himself, then it must be a keeper. 

Believe me it is.

Jacques Torres’ Chocolate Chip Cookies

adapted from abc.go.com through Bakerella

What we need:

2 cups minus to 2 tablespoons cake flour

1 2/3 cup bread flour

1 1/4 teaspoon baking soda

1 1/2 teaspoon baking powder

1 1/2 teaspoon coarse salt

1 1/4 cups unsalted butter

1 1/4 cups light brown sugar

1 cups plus 2 tablespoons granulated sugar

2 large eggs

2 teaspoon vanilla extract

1 1/2 pounds bittersweet chocolate bars cut into chunks (or you can use good ole chocolate chips) - the original recipe calls for chocolate discs, you can use them too. I just made do with what's available here :)

Sea salt for garnish (I used Fleur de Sel)

What we need:
(1) Sift together all dry ingredients (cake flour, bread flour, baking soda, baking powder, salt) until well combined. Set aside.
(2) Cream butter and sugar (both white and brown) until light and fluffy.  

 (3) Mix in the eggs one at a time. 

(4) Add the vanilla extract

(5) Mix in the dry ingredients until just combines. 

Be very careful not to over mix. At this point, I just used a whisk to mix in the dry ingredients. 

(6) Fold in the chocolate chunks or chocolate chips.

(7) Cover cookie dough in cling wrap and refrigerate for 24 to 36 hours. Be very patient. Remember, good things come to those who wait. Or in this case... Gooey (or Chocolatey) things come to those who wait *wink*

(8) Use an ice cream scoop to form evenly sized cookies then sprinkle with sea salt. 

I used a one ounce scooper and baked the cookies for 15 minutes. Don't hesitate to pull them out of the oven after 15 minutes - even if they look undercooked. It'll continue to bake through the heat of the cookie.

Now now now, I am telling you. This next step is of utmost importance - 

• Go get a tall glass of cold milk
• Decide which book you want to read for the afternoon. A Baker's Daughter is on my wishlist
• Settle in your favorite couch
• Dunk your cookie in the milk
• Enjoy