Best Chocolate Chip Cookies
INGREDIENTS
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From the New York Times, adapted from Jacques Torres
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- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour (Jane note: I usually use pastry flour here…that's what my OTHER Jacques Torres cookie recipe calls for)
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- 1 2/3 cups (8 1/2 ounces) bread flour
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- 1 1/4 teaspoons baking soda
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- 1 1/2 teaspoons baking powder
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- 1 1/2 teaspoons coarse salt
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- 2 1/2 sticks (1 1/4 cups) unsalted butter (Jane note: If I only have salted butter on hand, I use 1 teaspoon regular salt instead of 1 1/2 tsp. coarse salt)
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- 1 1/4 cups (10 ounces) light brown sugar
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- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
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- 2 large eggs
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- 2 teaspoons natural vanilla extract
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- 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (Jane note: you can use regular semi-sweet chocolate chips here, but if you can find disc shaped chips, it is pretty awesome…you end up with layers of chocolate
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- Sea salt
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