Chocolate Chip Cookies~~adapted from Jacques Torres
- 2 c. minus 2 tbsp. cake flour
- 1 2/3 c. bread flour
- 1 ¼ tsp. baking soda
- 1 ½ tsp. baking powder
- 1 ½ tsp. coarse salt
- 2 ½ sticks butter
- 1 ¼ c. brown sugar
- 1 c. + 2 tbsp. sugar
- 2 large eggs
- 2 tsp. vanilla
- 1 ¼ pounds bittersweet chocolate disks (Jacques uses Belcolade) or chips with at least 60% cacao
Sift dry ingredients in a bowl and set aside.
Cream butter and sugars together till very light. About 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Reduce speed to low, and add dry ingredients. Mix till just combined. Drop in chocolate and incorporate with out breaking.
Press plastic wrap against dough and refrigerate for 24-36 hours. 36 is the best.
When ready to bake, preheat oven to 350º. Scoop 6, 3½ oz. mounds of dough (this is about 1/4 cup) onto baking sheet. Bake until goldne borwn but still soft. About 18 minutes.
Transfer to wire rack for 10 minutes. These are best eaten warm.