Chocolate Chip Cookies

  • Yield : 16 cookies
  • Prep Time : 45m
  • Cook Time : 20m
  • Ready In : 25:05 h

Adapted from Jacques Torres / New York Times

Originally published here: http://www.nytimes.c…ng/091crex.html and my notes follow. – Rhyd


  • 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 feves, at least 60 percent cacao content (see note)
  • Sea salt


Step 1

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

Step 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.

Step 3

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

Step 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.

My notes:

I’m not really on board with the coarse salt. This recipe seems to want you to dissolve the salt to get a really good distribution, considering you’re throwing on even more salt at the end.

I was stuck using Softasilk (blech) for the cake flour, and Whole Foods branded chocolate discs. The Queen Guinevere and Torres fevres are on their way here for the next batch. I assumed that I was going to be able to find Valrhona fevres, but both Whole Foods in the area let me down and Balduccis wanted to sell me $20/lb store branded versions. Ended up using the Whole Foods version, but costwise that turned out to be approximately the same price as ordering the Torres from his online store even with shipping factored in.

Also I used a relatively course cane sugar instead of white granulated, so I naturally didn’t get nearly the spread (smelled amazing when mixing the brown sugar in with it though). I also increased the butter creaming time to about 8-9 minutes. The baking soda that I was using was still active, but I think I’m just going to get an entirely new box for the next time. My 3.5 oz balls did not turn into 5 inch cookies, they were more like 3.5in. The cookies picture were 5 oz balls and they’re about 4 in in diameter.

For the chocolate, combine by hand to minimize the breakage. I just dumped the chocolate into the mixing bowl and incorporated by machine for this batch (was using a stand mixer). Actually the next batch I think I’m going to reserve half the dough and see what happens when I hand place the chocolate. Planning on slicing the dough using one of those egg/tomato slicer thingies and seeing what happens. It might be a disaster handling the dough too much, but I’ll stick them back in the fridge for a while before baking.

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