Saturday, February 25, 2012

Jacque Torres PERFECT Chocolate Chip Cookies

I've been talking about these cookies for a while now and keep promising  to post the recipe.  I can't explain how much better these cookies are than ANY OTHER CHOCOLATE CHIP COOKIE RECIPE ON THE FACE OF THE EARTH.  It is SOOOOPER important that you let this dough rest for at least 24 hours.  It makes all the difference.  So this is not an "on a whim" cookie recipe.

I've made it a couple times.  Once around Christmas and then again to turn into my husbands cookie cake.  By the way, if you make it a cookie cake, bake it at 325 degrees for around 30-35 min.  It turned out perfectly, except the little bit that made it over the pizza pan.  ;)

thats one BIG cookie. pre pathetic decoration

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 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 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)***** ( i used giardelli bittersweet chocolate chips)****
Sea salt.

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-ounce 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. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip 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.

this is why I don't decorate cakes

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