Of all the gazillion chocolate chip cookie recipes, this one caught my eye. The word "secret" was alluring, but what won me over was that chocolate-genius Jacques Torres had created the recipe. Jacques Torres, known as “Mr. Chocolate,” is a pastry chef and the master behind the world-renowned chocolate company. Torres’s specialty is in creating fresh, hand-crafted chocolates that are free of preservatives and artificial flavors. The "secret" ingredients in this recipe are bread and pastry flour, which gives the cookies a more cake-like texture ... simply divine! Rating: 5 out of 5.
Jacques Torres's Secret Chocolate Chip Cookies: MarthaStewart.com
- 1 cup unsalted butter
- ¾ cup granulated sugar
- 1 cup plus 2 tablespoons cup packed light-brown sugar
- 2 large eggs
- 1 ½ cups pastry flour
- 1 ½ cups bread flour
- ½ tablespoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ tablespoon pure vanilla extract
- 1 pound (2 ⅔ cups) Jacques Torres House (60 percent cocoa) chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
instead I used Hershey's chips. But the recipe was wickedly delicious anyway.