I am a self proclaimed cookie addict. Now, trust me though, I do not discriminate when it comes to desserts…except cheesecake, I could totally pass on it, well maybe not until I devour the graham cracker crust first! what? you don’t do that too? haha, but cookies really are my go to sweet treat and my favorite thing to mix up when I need to bake something. I actually can’t believe that this is only my 2nd cookie recipe I have shared and funny enough the 1st one that I posted is the Chocolate Chip Cookies cooler older sibling the “Oatmeal Chocolate Chip Cookie” equally as yummy, but today…it’s all about the cookie dough recipe that started it all…the Chocolate Chip Cookie!!

Couldn’t be more true! #cookiemonster

Since it is National Chocolate Chip Cookie Day, I thought I would share one of my favorite chocolate chip cookie recipes. Let me first start by saying that my go to recipe is the recipe on the Nestle Toll House wrapper, classic, but that is not the recipe I am sharing with you today…oh no…this is a HOLIDAY which means we need the ULTIMATE recipe…I give you the famous…Jacques Torres’ Chocolate Chip Cookies…I have only made these cookies once and it was almost two years ago!! I brought them to the hospital for my sister-in-law when my niece was born ( another VERY special day!!) …why has it been so long since I made this delicious delicacies you ask? Well, first it requires you to chill the dough 24 hours and I can’t always wait that long when it comes to cookies, however, chilling is a very important step when it comes to cookie baking especially if the recipe calls for it! Don’t skip it! It makes all the difference. The second reason is it requires two different types of flours that I don’t always have on hand and since this recipe is from Mr. Chocolate himself you best be using some dang good chocolate. The recipe recommends using chocolate feves which I found at Whole Foods, and I encourage you to try them also instead of substituting something else. They totally give these cookies that extra something! I prefer a “chewy” chocolate chip cookie with crisp edges and that’s just how these bake up.

Cookie Time!!

Jacques Torres’ Chocolate Chip Cookies

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies

http://www.nytimes.com/2008/07/09/dining/091crex.html

Even if you don’t have time to make these today, don’t lose this recipe! I am sure you will find time soon to bake these for someone special or to just simply treat yourself because that’s reason enough! but just incase you need your chocolate chip cookie fix STAT and are lucky enough to be in the New York area, my favorite chocolate chip cookies can be found at Levain Bakery! or nothing beats that roll of cookie dough that can be purchased from your local supermarket! “Slice&Bake” as my mom affectionately calls it. So, no matter how you decide to celebrate, give it up for our childhood favorite, the classic and traditional, Chocolate Chip Cookie!

With love and sugar, Kristen xo.