Chocolate Chip Cookies I

Name: Chocolate Chip Cookies I
Total time: 3600 s
Yield: Approx 24 cookies
Cuisine: American
Ingredients: 482 grams all-purpose flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons kosher salt; 1 1/4 teaspoons baking soda; 284 grams unsalted butter; 284 grams light brown sugar; 227 grams sugar; 2 large eggs; 2 teaspoons vanilla extract; 400 grams bittersweet chocolate disks or fèves (at least 60% cacao), or chips or mixture; Sea salt

Ricardo @tallcook

Manhattan, New York, United States

In my opinion the ultimate chocolate chip cookies are made with this recipe by Jacques Torres. Use the best butter and chocolate available.

Ricardo @tallcook

Manhattan, New York, United States

In my opinion the ultimate chocolate chip cookies are made with this recipe by Jacques Torres. Use the best butter and chocolate available.

Saved

Ingredients

1 hour plus refrigeration time

Approx 24 cookies

482 gramsall-purpose flour
1 1/2 teaspoonsbaking powder
1 1/2 teaspoonskosher salt
1 1/4 teaspoonsbaking soda
284 gramsunsalted butter
284 gramslight brown sugar
227 gramssugar
2large eggs
2 teaspoonsvanilla extract
400 gramsbittersweet chocolate disks or fèves (at least 60% cacao), or chips or mixture
Sea salt

Saved

Steps

1 hour plus refrigeration time

1

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2

Place about 2/3 of butter in a skillet, melt and lightly brown the butter. Pour browned butter over cold butter in mixing bowl and mix until cold butter is melted.
3

Mix in sugars. Add eggs one by one, mixing well after each addition. Mix in vanilla. Mix thoroughly, then allow to sit for 3 minutes. Mix 30 seconds, then repeat twice.
4

Add dry ingredients and mix at low speed until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them.
5

Cover in plastic and refrigerate for 24 to 36 hours.
6

When ready to bake, leave dough at room temperature for one or two hours. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
7

Place mounds on baking sheet and press to lightly flatten onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 13 minutes.
8

Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm or at room temperature.