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SUGAR & STILETTOS RECIPES
Nanci Christopher
January 10, 2009

CHOCOLATE CHIP COOKIES
Adapted from Jacques Torres
NEW YORK TIMES
July 9, 2008

Ingredients:

2 cups minus 2 tablespoons (8 ½ ounces) cake flour
1 2/3 cups (8 ½ ounces) bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
2 ½ sticks ( 1 ¼ cups) unsalted European style butter
1 ¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs at room temperature
2 teaspoons natural vanilla extract
1 ¼ pounds bittersweet chocolate disks of feves, at least 60% cocao content (Valhrona is expensive but well worth it or you can use Ghirardelli chips...no one will turn the cookie down!)
Sea salt (optional)

SIFT flours, baking soda, baking powder and salt in a bowl. Set aside.

USING A MIXER fitted with the paddle attachment, CREAM the 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 the 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 the dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
WHEN READY TO BAKE PREHEAT the oven to 350F degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

USING AN ICE CREAM SCOOPER scoop mounds of dough (about the size of a golf ball) onto baking sheet. Be sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. SPRINKLE lightly with sea salt if using.

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. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

EAT warm with a BIG napkin!

Makes 1½ dozen 5 inch cookies or easily 3 dozen slightly smaller cookies.

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