Jacques Torres Dipped Chocolate Chip Cookies

• servings: 18 servings
• active time: 20 minutes
• total time: 1 day 37 minutes

Ingredients

2 cups minus 2 Tablespoons cake flour (see note)

1 2/3 cups bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

2 1/2 sticks unsalted butter (1 1/4 cups, I use salted)

1 1/4 cup light brown sugar

1 cup plus 2 Tablespoons granulated sugar

2 large eggs

2 teaspoons vanilla extract

1 1/4 pounds bittersweet chocolate (20 ounces, bars or chips)

sea salt flakes (optional)

10 ounces bittersweet chocolate (for spreading on the bottom of the cookies)

Directions

If using chocolate bars, cut them into small chunks then set aside.Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, 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.

Reduce speed to low, add dry ingredients, and mix until just combined 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop 6 (3 ½ -ounce) mounds of dough (the size of generous golf balls) onto a baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.

Sprinkle lightly with sea salt (optional) and bake until golden brown but still soft, 16 to 18 minutes. Transfer the sheet to a wire rack for 10 minutes, then slip the cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.

Optional: For added indulgence, melt the remaining chocolate bars or chips (10 oz.) and spoon the melted chocolate onto the back of each cookie. Spread with a spatula or butter knife to smooth out the chocolate then place the cookies on a parchment-lined baking sheet and chill until chocolate hardens.

Wrap hardened cookies in plastic and store them at room temperature.

Nutrition

• Calories: 500 kcal