Best Chocolate Chip Cookie Recipe EVER!
If you’re wondering why a skincare/beauty brand would publish a recipe for a chocolate chip cookie, I won't blame you. Chocolate Chip Cookies seem the wrong ingredient, or food to eat, for healthy glowing skin. But there is more to life, such a self-care, periodic indulgences, and guilty pleasures. I don’t know about you, but warm chocolate chip cookies are definitely one of mine. This recipe originally appeared on Martha Stewart’s website, and I referred to it on the "La Rentree" blog a couple of weeks back as a wonderful custom to enjoy as you re-enter the fall season. The recipe is by Jacques Torres. It is one of Martha Stewart’s favorites, and after making a batch, my household understood why.
It makes a huge batch. But as my mom always says, as long as you’re dirtying the dishes anyway, you might as well double the recipe and freeze one batch.
In this case, I like to freeze the dough, and then you can bake them up and eat them while they’re still warm.
Jacques Torres’s Secret Chocolate Chip Cookies
Makes twenty-six 5 inch cookies or 8 ½ dozen 1 ¼ inch cookies
1 pound unsalted butter
1 ¾ cups granulated sugar
2 ¼ 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 Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate coarsely chopped
- 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.
3. 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.
Best served with a glass of milk and your favorite Netflix show or college football game. Eat and enjoy!