|The theme of this Recipe Swap was Blogger's Choice. That meant that I could choose any recipe I liked from Three Square Chef and I chose Jacques Torres Chocolate Chip Cookies. She has SO many amazing recipes, it was hard to choose. I splurged when making this recipe, from the chocolate to the vanilla, I went top of the line and it sure paid off. I may abandon my go to recipe now and again to make these amazing cookies. They take way more effort than I usually am up to for cookies, but they are completely worth it. I may have used every measuring cup and spoon I have in the process. Be sure to check out the links below to see what other bloggers chose to cook. Thanks to A Taste of Home Cooking for hosting the swap!|
2 cups minus 2 tablespoons cake flour
1 2/3 cups bread flour
1 ¼ teaspoon baking soda
1 ½ teaspoon baking powder
1 ½ teaspoon coarse salt
1 ¼ cups unsalted butter
1 ¼ cups brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla extract
¾ pound bittersweet chocolate (I used Valahona 85% dark)
sea salt for garnish
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
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.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. Scoop 6 3 ½ -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.
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