Chocolate Chip Cookies

Chocolate Chip Cookies

Adapted from Jacques Torres

cook time: 45 min

cool time: 24 hrs

Yields: 16 cookies

Ingredients:

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 slat

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 natural vanilla extract

1 1/4 pounds bittersweet chocolate disks or feves, at least 60 percent coca content

sea salt

Directions:

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer, fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-oz mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprink lightly wiht sea salt nd bake until golden brown but still soft, 18 to 20 minutes. transfer sheet to a wire reack for 10 minutes, then sli cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.