Jacques Torres's Chocolate Chip Cookies

Make something good.

1. 01

   In a medium sized bowl, sift together the flours, baking soda, baking powder and salt.

2. 02

   Whisk together and set aside.

3. 03

   In a large bowl, beat the butter and sugars together at medium speed for about 2-3 minutes or until the mixture is light and fluffy.

4. 04

   Add the eggs, one at a time, beating well after each addition.

5. 05

   Beat in the vanilla.

6. 06

   On low speed, slowly add the dry ingredients and mix only until just combined ( about 8 seconds ). Carefully mix in the chopped chocolate by hand. Try not to over mix.

7. 07

   Cover the dough in plastic or place in bowl with a tight fitting lid and refrigerate for 24-36 hours.

8. 08

   When you are ready to bake, preheat the oven to 350F.

9. 09

   Line cookie sheets with parchment paper.

10. 10

    For large cookies, use a 4 oz scoop ( about 1/2 cup ).

11. 11

    If you want smaller cookies use a 2 oz scoop ( 1/4 cup ).

12. 12

    Roll into uniform balls.

13. 13

    Leave a lot of room between each cookie and the sides of the cookie sheet.

14. 14

    Lightly sprinkle each cookie with sea salt.

15. 15

    For large cookies, bake for about 16-20 minutes. For smaller cookies, reduce the time to 12-15 minutes. *Mine were done much earlier than what the recipe said.*

16. 16

    Bake until they are light golden in colour but still soft.

17. 17

    Do not over bake.

18. 18

    Transfer the cookie sheets to a wire rack and let them cool for 10 minutes.