Thursday, April 23, 2015
Jacques Torres's Secret Chocolate Chip Cookies
My favorite cookie is chocolate chip, but lately when I make them they are perfect when they come out of the oven but the next day very hard. Not that a hard cookie is bad but I like them chewy. Maybe letting the dough rest overnite is the key...So this recipe is the next on my list to try!!
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped
Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
Serving Size: 1 small cookie
Calories 83 Sodium 63 mg
Total Fat 4 g Potassium 0 mg
Saturated 3 g Total Carbs 11 g
Polyunsaturated 0 g Dietary Fiber 0 g
Monounsaturated 0 g Sugars 7 g
Trans 0 g Protein 1 g
Cholesterol 0 mg
Vitamin A 2% Calcium 1%
Vitamin C 0% Iron 1%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Source: Pinterest, Martha Stewart