(my preference) and had a great flavor. The only problem: I practically ate all of them. The recipe makes a lot. I halved it and got about 4 or 5 dozen cookies.
Jacques Torres's Secret Chocolate Chip Cookies
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs (*Make sure they are large or add an extra egg)
3 cups plus 2 tablespoons pastry flour
3 cups bread flour (* You can just use regular flour, just make sure you have sifted or incorporated some air or your cookie dough will be dry)
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped (*I did not have this. Normally I would just use chocolate chips but all I had were M&Ms and they worked just fine)
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 12-15 minutes for smaller cookies (don't overcook unless you want crispy cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.