Jaques Torres’ Chocolate Chip Cookies
My mother always says, “I don’t understand your obsession with baking,” but it’s so simple. Baking is therapeutic. School gets harder and harder each year, I don’t know how my friends cope. A good movie, maybe? Sleepovers? Sure. But nothing can replace the satisfaction of indulging in a batch of muffins or cookies made from scratch. Measuring a teaspoon of baking powder and folding in chocolate chips is relaxing. Devouring bits and pieces of cookie dough clears the mind and double dipping a warm chocolate chip cookie, chocolate still gooey, into a glass of milk and eating it is simply indescribable. Stuff you just can’t explain to the therapist.
Cookies do that for me, more than anything else. It’s their simplicity. Few ingredients, few steps and few ways to fail. Snacking on cookie dough is, by far, my favorite part of the process, but I very much enjoy biting into a cookie full of chocolate chips, still warm of course. I may just be rambling on. Nonetheless, chocolate chip cookies are bar far, the best comfort food. I’ve made dozens and dozens of batches. I must say, this recipe comes pretty close to perfect, no wonder it’s taken the internet by storm.
When I went to NY this summer, my sister would wake up at 6:30 am every morning, take the train to the city, then return twelve hours later, sometimes with a half-eaten cookie from Zaro’s bakery for me. Truthfully, that may have been the highlight of some days. That soft, fragrant cookie made with packed brown sugar and semi-sweet chocolate chips. It was huge: so after taking in a few bites, I’d set it back inside the bag, only to find that it had been consumed by my 6-year old cousin. See? everyone likes chocolate chip cookies.
This is Jaques Torres’ recipe- don’t skip the refrigeration part, be patient, and the baking angels will reward you.
The All-Star NYTimes favorite cookie recipe:
2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds semi-sweet chocolate
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using an electric mixer, cream 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. Gradually add in the dry ingredients and mix until just combined. Fold in chocolate chips.
5. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 1/4 cup mounds of dough onto baking sheet and 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, maybe with a glass of milk.
I like to make these smaller and bake for less time… You can also 1/2 the recipe since it makes about 60 very large cookies.
I also like to let these cool and sandwich them together with a generous scoop of vanilla ice cream. Rap in cling-film and place in the freezer to set… ice cream sandwiches. Yum.