Jacques Torres’s Chocolate Chip Cookies

I had to bake this recipe twice until I got it right… But once I did… Boy was I thrilled! This is by far the best chocolate chip recipe I have ever come across! Happy baking wives and wives to be! – Taryn Cox for THE WIFE.

Ingredients:

• 1 pound unsalted butter
• 1 3/4 cups granulated sugar
• 2 1/4 cups packed light-brown sugar
• 4 large eggs
• 3 cups plus 2 tablespoons pastry flour
• 3 cups bread flour
• 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

Directions:

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
2. 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. Then add vanilla
3. In a separate bowl whisk together flours, baking powder, baking soda and salt. Reduce speed to low and add  flour mixture to creamed butter and sugar a little bit at a time until mixed together. The add chocolate until well combined.
4. 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. – MarthaStewart.Com

* For a a step by step video on how to make the recipe click HERE.