Chocolate Chip Cookies

makes 40 cookies

Adapted from Jacques Torres' recipe in NYT Cooking.

1
  • 480 g all purpose flour
  • 1 ¼ tsp baking soda
  • 1 ½ tsp baking powder
  • 1 ½ tsp salt

Sift dry ingredients into a bowl and set aside.

2
  • 285 g unsalted butter
  • 285 g light brown sugar
  • 225 g granulated sugar

Cream butter and sugar together in a mixing bowl using the paddle attachment until very light; about 5 minutes.

3
  • 2 large eggs
  • 2 tsp vanilla extract

Add eggs one at a time, mixing well. Then add the vanilla extract

4
  • dry ingredients from step 1
  • 300 g semisweet chocolate chips

Reduce mixed speed to low and add the dry ingredients. Mix for 5-10 seconds until incorporated, then turn off the mixer. Add the chocolate chips and incorporate by hand with a spatula.

5

Cover the dough with plastic wrap and let rest in the fridge for 24 hours.

6

Preheat the oven to 350° F.

7
  • salt

Form the dough into 45 g balls on a lined baking sheet, sprinkle with salt, and bake for 15-17 minutes.