These cookies were inspired by Jacques Torres Chocolate Chip Cookies - in fact, this is basically his recipe except for less salt and no baking soda (because I hate the taste.) I stumbled upon his shop one day in NYC and was in heaven! A few years later when I left the city I had a craving for chocolate chip cookies and worked on developing a recipe for a few months. Then I remembered his cookies and didn't have to change too  much of his great recipe. The key is the large chunks of chocolate NOT the small chocolate chips. After all, chocolate is the first word. 

When they are nice and warm, they are gooey and soft and melt in your mouth and make you consider if sticking to your diet is worth your happiness.

-Adjoa


INGREDIENTS                                     

MAKES 25 5" COOKIES or 100 1 ¼" COOKIES

  • 2 cups (4 sticks) unsalted butter, softened
  • 1 ¾ white granulated sugar
  • 2 ¼ cup packed light brown sugar
  • 4 large eggs
  • 1 Tbsp vanilla extract
  • 3 cups pastry flour (cake flour or White Lilly flour)
  • 3 cups bread flour
  • 1 ½ tsp salt
  • 3/4 Tbsp baking powder
  • 2 pounds semisweet chocolate disks

Cook time

35 minutes

  • 20 minutes preparation
  • 15 minutes cooking

HARDWARE

  • mixer (stand or hand)
  • bowl
  • heavy spoon

method

 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cream together the butter and sugars until light in color and fluffy, about 5 
  3. Add eggs one at a time, mixing well after each addition.
  4. Add vanilla and mix well, scraping the bowl to ensure everything is incorporated.
  5. In a separate bowl combine the pastry flour, bread flour, salt, and baking powder. 
  6. Add flour mixture to the creamed butter mixture on low speed until just combined.
  7. Carefully fold in chocolate disks.
  8. (OPTIONAL) Cover dough and refrigerate 24-72 hours before shaping and baking. It gives slightly chewier cookie. 
  9. When ready to bake, line baking sheet with parchment paper.
  10. Scoop mounds the size of ½ a fist (for large cookies) onto parchment paper and slightly flatten. Make sure the disks aren't poking out too much. You can sprinkle with a little kosher/sea salt if desired.
  11. Bake until lightly browned but still soft in the center, about 15 minutes for smaller cookies, 20 minutes for larger cookies.
  12. Cool on the sheet 5 minutes then transfer to a wire rack to cool completely.


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