JACQUES TORRES’S SECRET CHOCOLATE CHIP COOKIES RECIPE | MARTHA …
This delicious recipe for Jacques Torres’s secret chocolate chip cookies is one of Martha’s all-time favorites. yaourt fruit rouge recettes.
Provided by: Martha Stewart
Categories: Cookie Recipes
Yield: Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
|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.