These chocolate chip cookies from Jacques Torres are more chocolate than cookie, so be sure to buy the good stuff.
Reprinted with permission from One Sweet Cookie by Tracey Zabar. Copyright © 2011. Published by Rizzoli. Available wherever books are sold. All rights reserved.
- Yield:makes about 36 large cookies
- Active time: 20 minutes
- Total time:35 minutes
- 4 ¾ cups all-purpose flour
- 2 teaspoons salt
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 12 ounces (3 sticks) unsalted butter, softened
- 2 ¼ cups packed light brown sugar
- 1 ¼ cups plus 2 ½ tablespoons granulated sugar
- 3 large eggs, at room temperature, lightly beaten
- 2 teaspoons pure vanilla extract
- 1⅔ pounds bittersweet chocolate, chopped into bite-size pieces
Preheat the oven to 325°F. Have ready four nonstick half-sheet pans, or line four regular half-sheet pans with parchment paper or silicone mats.
In a bowl, stir together the flour, salt, baking powder, and baking soda, and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 5 minutes, or until very light and fluffy. Add the brown sugar and granulated sugar, and beat until well blended. Add the eggs and beat just until incorporated. Beat in the vanilla. Reduce the speed to low and add the flour mixture a little at a time, beating after each addition until incorporated. When all of the flour mixture has been incorporated, remove the bowl from the mixer and, using a silicone spatula, fold in the chocolate.
To shape the cookies, using a tablespoon, scoop out heaping spoonfuls of the dough and, using the palms of your hands, form them into 3-inch balls. Place the balls on the prepared pans, spacing them about 1 inch apart. Bake for about 15 minutes, or until lightly browned around the edges. Remove from the oven, transfer the cookies to wire racks, and let cool completely.