Secret Chocolate Chip Cookies

Jacques Torres' Secret Chocolate Chip Cookies

Prep time  20 mins Cook time 20 mins Total time  40 mins

 Serves: 3 dozen large cookies

Ingredients

• 1 pound butter

• 1¾ cups granulated sugar

• 2¼ cups brown sugar

• 4 large eggs

• 3 cups plus 2 tablespoons cake flour

• 3 cups bread flour

• 2 teaspoons salt (1 tablespoon if using unsalted butter)

• 2 teaspoons baking powder

• 2 teaspoons baking soda

• 1 tablespoon vanilla extract

• 2 pounds 60-percent chocolate semisweet or bittersweet chocolate disks, feves or morsels

Instructions

1 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 and vanilla; mix until well combined. Fold in chocolate, making sure to distribute well.

2 Cover and refrigerate dough overnight or up to 72 hours.

3 Before baking, bring dough out of the refrigerator for about an hour.Preheat oven to 350º. Line baking sheets with parchment paper and set aside.

4 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,18-20 minutes for larger cookies and 12-15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Notes

Yields 26-36 larger cookies or 100 smaller cookies.