From the New York Times
Published: July 9, 2008
Adapted from Jacques Torres
- 18 3.5-ounce cookies
- 21 3-ounce cookies
- 25 2.5-ounce cookies
- 31 2-ounce cookies
- 197.625 grams all purpose flour
- 42.5 grams corn flour
- 8.5 ounces bread flour
- 1.25 tsp baking soda
- 1.5 tsp baking powder
- 1.5 tsp coarse salt
- 283.5 grams unsalted butter
- 10 ounces light brown sugar
- 8 ounces granulated sugar
- 2 large eggs
- 2 tsp natural vanilla extract
- 20 ounces chocolate disks or fèves at least 60 percent cacao content
- Sea salt
- 27 3.5-ounce cookies
- 31 3-ounce cookies
- 37 2.5-ounce cookies
- 47 2-ounce cookies
- 296.5 grams all purpose flour
- 63.75 grams corn flour
- 12.75 ounces bread flour
- 1.875 tsp baking soda
- 2.25 tsp baking powder
- 2.25 tsp coarse salt
- 424.25 grams unsalted butter
- 15 ounces light brown sugar
- 12 ounces granulated sugar
- 3 eggs
- 3 tsp natural vanilla extract
- 30 ounces chocolate disks or fèves at least 60 percent cacao content
- Sea salt
- 36 3.5-ounce cookies
- 42 3-ounce cookies
- 50 2.5-ounce cookies
- 63 2-ounce cookies
- 395.25 grams all purpose flour
- 85 grams corn flour
- 17 ounces bread flour
- 2.5 tsp baking soda
- 3 tsp baking powder
- 3 tsp coarse salt
- 567 grams unsalted butter
- 20 ounces light brown sugar
- 16 ounces granulated sugar
- 4 large eggs
- 4 tsp natural vanilla extract
- 40 ounces chocolate disks or fèves at least 60 percent cacao content
- Sea salt
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
- Add eggs, one at a time, mixing well after each addition.
- Stir in the vanilla.
- Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
- Drop chocolate pieces in and incorporate them without breaking them.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours.
- Dough may be used in batches, and can be refrigerated for up to 72 hours.
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper or a nonstick baking mat.
- Measure and scoop mounds of dough onto baking sheet.
- Make sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
- Sprinkle lightly with sea salt.
- Bake until golden brown but still soft, 18 to 20 minutes.
- Transfer sheet to a wire rack for 10 minutes.
- Then slip cookies onto another rack to cool a bit more.
- Eat warm, with a big napkin.