Normally, i'm severely against resurrecting old threads, but I found this and felt I had to add something. My current go-to chocolate chip cookie is this one.
I got it from this website.
http://www.thecrepesofwrath.com/2011/06/29/infamous-jacques-torres-chocolate-chip-cookies/
TORRES CHOCOLATE CHIP COOKIES.
INGREDIENTS
1. 2 Cups Minus 2 Tablespoons Cake flour
2. 1 2/3 cups Bread flour
3. 1 ½ teaspoons Baking Powder
4. 1 ¼ teaspoons Baking Soda.
5. 1 ½ teaspoons Coarse salt
6. 2 ½ sticks Unsalted Butter, at room temperature
7. 1 ¼ cups Light Brown Sugar, packed
8. 1 cup plus 2 tablespoons Granulated (white) sugar
9. 2 Large Eggs, room temperature.
10. 2 teaspoons pure Vanilla Extract
11. 1 ½ pounds bittersweet chocolate discs or feves, at least 60% cacao content. Or substitute a bag and a half (or 2 bags) 60% Cacao chocolate chips, or type of your choice.)
12. Sea Salt or Fleur De sel, for sprinkling
STEPS.
1. Sift together the Flours, Baking powder and Soda, and Salt in a medium size bowl, and set aside.
2. In the bowl of your mixer, cream together the Butter and Sugars until light and fluffy, about 3-5 minutes
3. Add eggs, one at a time, and mix until well blended, scraping down the sides as needed.
4. Add in the Vanilla and mix until combined.
5. Gradually add in the dry ingredients, until just moistened.
6. Fold in your chocolate until it is evenly distributed throughout the dough.
7. Take a piece of plastic wrap, and cover the bowl, pressing it against the dough, and making sure it is completely covered.
8. Refrigerate dough for at least 24 hours, to 72 hours.
9. When ready to bake, set dough out to get to room temperature, and preheat oven to 350 degrees F.
10. Line with parchment, or grease your cookie sheets.
11. Scoop out dough at size you want, but do not press the dough balls down.
12. Place dough balls on cookie sheets, and sprinkle with Fleur de Sel, or sea salt.
13. For smaller cookies, bake for 10-12 minutes. For larger cookies bake for 18-20 minutes.
14. Allow them to cool slightly on the sheet, before moving them to a cooling rack.
15. Let cool till edible (or warm), and serve. Store at room temperature in an air-tight container for up to 3 days, or freeze for 2 months.
As I said, this is the infamous Chocolate Chip Cookie recipe attributed to Jacques Torres.
I got it off of a website that said it was the Jacques Torres recipe, I don't know how accurate that is, as I haven't seen the original, but it is the best chocolate chip cookie I've tasted. I use normal chips, as I don't know where to get those chocolate disks, and something in me is just against the use of those coverture discs. I'm currently trying to merge this Recipe with the idea behind those extra large cookies you get from Levain bakery in New York. (Cornstarch and baking after freezing seem to be the answer, just need to fins a good ratio).
edit: Added the website I got it from. Hope that helps with any rules I may have broken. I am very sorry about that.
