Jacques Torres' Secret Chocolate Chip Cookie Recip
Desserts - Breads
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 bittersweet chocolate, coarsely chopped
1. 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.
2. 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.
3. 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.
4. 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
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