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  • Nicole Shea

    New York Times Best Cookie Recipe Jacques Torres' Secret Chocolate Chip Cookie Recipe Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies 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 bittersweet chocolate, coarsely chopped Directions - Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. - 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. - Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined. - 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.

  • Tammy Lindsey

    TENDER CRUMB: My FAVORITE Chocolate Chip Cookie NY times best cookie recipe!!

  • Heather Benjamin

    Jacques Torres' Secret Chocolate Chip Cookie Recipe - a NY times best cookie winner! | See more about chocolate chip cookies, chocolate chips and chocolate chunk cookies.

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