Chocolate Chip Cookies
Recipe adapted from the Food Network South Beach Wine and Food Festival Cookbook
Yield: 15 large or 30 small cookies
Cook Time: 20 minutes
1½ pounds unsalted butter, at room temperature
¾ cup plus 2 tablespoons granulated sugar
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs
1½ cups plus 2 tablespoons pastry flour
1½ cups bread flour
½ tablespoon salt
1 teaspoon baking powder
1 teaspoon baking soda
½ tablespoon pure vanilla extract
1 pound Jacques Torres House Selection 60% chocolate or other semisweet or bittersweet chocolate, coarsely chopped
1. Heat the oven to 350°. Line baking sheets with parchment paper or nonstick baking mats.
2. In the bowl of an electric mixer ﬁtted with the paddle, cream the butter and both sugars. Add the eggs, one at a time, mixing well after each addition. Reduce the speed to low and add the ﬂours, salt, baking powder, baking soda, vanilla and chocolate; mix until well combined.
3. Using a 4-ounce scoop for larger cookies or a 1¼-ounce scoop for smaller cookies, scoop the dough onto the prepared baking sheets, spacing the mounds about 2 inches apart. Bake until lightly browned but still soft, about 20 minutes for the larger cookies and about 15
minutes for smaller cookies.
4. Let the cookies cool slightly on the baking sheets before transferring them to a wire rack to cool completely.