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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.

Chocolate Cookie dough for the freezer

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

 Ingredients

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

 

Directions

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
  2. 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.

Chocolate Cookie Dough

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.

Chocolate Chip Cookie

Best served with a glass of milk and your favorite Netflix show or college football game. Eat and enjoy!

 

 


2 comments

  • Love your blogs, Jen. So proud of you.

    Ruth Schnabel
  • Love it! Can’t wait to try it!!!! ❤️

    Lori Eyre

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