recipe adapted from: Martha Stewart Show: Jacques Torres's Secret Chocolate Chip CookiesINGREDIENTS
2 cups unsalted butter, room temperature
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
1 Tbsp vanilla extract
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
1 Tbsp kosher salt
2 tsp baking powder
2 tsp baking soda
2 pounds bittersweet chocolate, coarsely chopped
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars, until pale yellow in color. Add eggs, one at a time, mixing well after each addition. Add vanilla.
In a large bowl, whisk together both flours, baking powder, baking soda, and salt.
Slowly add flour mixture to wet ingredients, on a low speed until just combined. Remove bowl from mixing stand. Gently fold in coarsely chopped chocolate.
Scoop dough with your favorite cookie scoop. I like a #20 or 2.5 ounce scoop for this recipe. Cover with cling-wrap, and let sit in the refrigerator for 12-36 hours. I just did 24 hours, because waiting a day for cookies is all I can handle, BUT I swear this makes all the difference.
When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
Bake until lightly browned, but still soft, about 20 minutes for larger cookies, and about 10 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
SO Martha Stewart is the OG. She posted this recipe and made it on her show like a year before the infamous NYT article. The recipe she posted is kinda similar to the NYT Recipe, but also nothing like it. It doesn't call for the refrigeration step, and the proportions are insane. BUT MARTHA IS QUEEN, and I would trust her with every aspect of my LIFE. That being said, I genuinely prefer the recipe she posted. I tried them both, and Martha won handedly. However, I added in the step of refrigeration, because I found that it DID make a difference.
These cookies are massive, the texture is perfect, they look gorgeous, and the striations of chocolate are heavenly. I thought the bittersweet chocolate was perfect, but if that scares you, semi-sweet chocolate is okay. Just not Toll-House chips, you are not Phoebe Buffay.
SO Martha Stewart is the OG. She posted this recipe and made it on her show like a year before the infamous NYT article. The recipe she posted is kinda similar to the NYT Recipe, but also nothing like it. It doesn't call for the refrigeration step, and the proportions are insane. BUT MARTHA IS QUEEN, and I would trust her with every aspect of my LIFE. That being said, I genuinely prefer the recipe she posted. I tried them both, and Martha won handedly. However, I added in the step of refrigeration, because I found that it DID make a difference.
These cookies are massive, the texture is perfect, they look gorgeous, and the striations of chocolate are heavenly. I thought the bittersweet chocolate was perfect, but if that scares you, semi-sweet chocolate is okay. Just not Toll-House chips, you are not Phoebe Buffay.
