Ingredients for Chocolate Chip Cookies Adapted From Jacques Torres
- Cake Flour
- Bread Flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Coarse Salt
- Unsalted Butter
- Light Brown Sugar
- Granulated Sugar
- 2 large eggs
- Vanilla Extract
- Bittersweet Chocolate
- Sea salt, to taste
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How to Make Chocolate Chip Cookies Adapted From Jacques Torres
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 2 1/2 cups (300g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1 teaspoon salt.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 3/4 cup (150g) granulated sugar and 3/4 cup (150g) packed brown sugar using a mixer until light and fluffy (about 5 minutes).
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Gently stir in 2 cups (300g) bittersweet chocolate chips.
- Cover the dough with plastic wrap and refrigerate for at least 24 hours (or up to 72 hours).
- Scoop 6 (3 1/2-ounce) mounds of dough onto prepared baking sheets, leaving space between each cookie. Gently flatten slightly and sprinkle with sea salt.
- Bake for 18-20 minutes, or until golden brown and slightly soft.
- Let cool on baking sheets for 10 minutes before transferring to a wire rack to cool completely.
- Enjoy warm with a glass of milk!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
109g
Fat
41g
Carbs
16g
