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Friday, March 29, 2013
Jacques Torres' Chocolate Chip Cookies
Easter holidays... and my opportunity to bake :)
These delicious chocolate chip cookies have been on my To-Bake List for a while now. Finally I found time to bake them and they are incredibly good. With every bite you get lots of chocolate. They are easy to make, but you have to rest the dough in the refrigerator for 24 to 36 hours. Yes, it is hard to wait :)
Ingredients:
·
1 2/3 cup Bread flour
·
1 1/4 teaspoon Baking soda
·
1 1/2 teaspoon Baking powder
·
1 1/2 teaspoon Coarse salt
·
1 1/4 cups (2 1/2 butter) Unsalted butter
·
1 1/4 cups Light brown sugar
·
1 cups plus 2 tablespoons Granulated sugar
·
2 Large eggs
·
2 teaspoon Natural vanilla extract
·
1 1/4 pounds Bittersweet chocolate at least 60 percent cacao content
Sea salt for garnish
Instructions:
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.
Next day:
When ready to
bake, preheat oven to 350 F degrees (176°Celsius).
Line a baking sheet with parchment paper or
a nonstick baking mat. Set aside.
Source: http://beta.abc.go.com/shows/the-chew/recipes/Thanksgiving-Jacques-Torres-Chocolate-Chip-Cookies
Photos: Kaja.
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