I'll admit I can't let a day go by without ingesting a piece of chocolate or two or three or more. And it can't just be any chocolate, at least one of those pieces has to be dark chocolate - mmmMMM. I thank Central & South America every day for being the originators of this little cacao bean and bringing such yummy goodness to my life. Who knew that this little bean would bring such joy and addiction to millions (maybe even billions) of people across the globe?
As noted from a previous post, my body loves cookies so I decided to combine two of my favorite things and make chocolate chip cookies! Last November, I made a little trip to Manhattan & Brooklyn to visit my "twin" and I demanded we stop by Jacques Torres Chocolates. Mr. Torres is a renowned pastry chef and makes some of the most decadent chocolates around so of course it's a must to stop by his shop every time I make a visit out to The Big Apple. His shop over in DUMBO is always bustling with people wanting to get a bite of that delicious chocolate goodness. One of my twin's friends bought a chocolate chip cookie from the shop an shared it with everyone and it was one of the best chocolate chip cookies that has ever touched my palette! Ever since then I have been wanting some more and now I've found his recipe! Unfortunately I do not have any more of Jacques Torres' chocolate disks (NOTE to self - order a pack of those disks) so it's not the same but the ones I made here are still some of the best darned chocolate chip cookies I've had. I dare you to make a batch and see if you can eat just one cookie!
Jacques Torres' Chocolate Chip Cookies
2 cups minus 2 tb cake flour
1 & 2/3 cups bread flour
1 & 1/4 ts baking soda
1 & 1/2 ts baking powder
1 & 1/2 ts coarse salt (I used sea salt)
1 & 1/4 cups unsalted butter, cold
1 & 1/4 cups light brown sugar
1 cup & 2 tb granulated sugar
2 eggs
2 ts vanilla extract
1 & 1/4 lb chocolate disks (at least 60% cacao)
Sea salt
- Combine and sift flours, baking soda & powder, and salt into a bowl.
- In a separate bowl, beat butter and sugars until creamy and fluffy. About 4-5 minutes.
- Add one egg at a time and incorporate well after each addition.
- Add vanilla extract and mix.
- On low speed, add flour mixture and mix until just combined.
- Carefully add chocolate disks without breaking them.
- Now here comes the most difficult part (especially for those with no patience like yours truly) - Chill dough for 24 hours.
- Preheat oven to 350F.
- Grab a spoonful of dough, roll into a golf-sized ball and place on baking sheet.
- Sprinkle a little sea salt on top of cookie.
- Bake for 18-20 minutes.
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