Jacques Torres Chocolate Chip Cookies may be some high maintenance
cookies, but you will NEVER taste a better cookie. EVER. Really, EVER.
Ingredients

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 ¼ cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds bittersweet chocolate disks or fèves at least 60 percent cacao content (see note)
Sea salt

Instructions

Note: click on times in the instructions to start a kitchen timer while
cooking.

• In a bowl, combine the two flours, baking soda, baking powder and salt.

• Using your stand mixer, cream the butter and sugars together for 5
  minutes. You want the mixture to be significantly lighter than when you
  started.

• Add the eggs in one at a time, making sure they are mixed in well
  after each one. Don't worry about over-mixing yet, there is no flour in
  the bowl.

• Add in the vanilla. Lower the speed and add in the flour mixture
  for just a few seconds until it is mixed in. This is when you should
  worry about over-mixing,

• Add in the chocolate fèves and mix carefully with spatula to
  prevent breakage.

• Take the bowl off the stand mixture and cover the dough with
  plastic wrap as if it was a guacamole. Letting air get to the dough will
  dry it out in a bad way.

• Refrigerate for 36 hours. Technically you could for 24, but trust
  me go for 36.

• Preheat your oven to 350 degree F or 176C.

• Using a 2 tablespoon scoop, put them onto a baking sheet.

• Sprinkle the tops with sea salt. I love Maldon Sea Salt.

• Bake for 11-13 minutes.

• Let them cool for 5-10 minutes.

• Best enjoyed warm.

This made 55 cookies for me, 39 of which we froze for later use! It
is the gift that keeps on giving.

Alternately, here is text from the original recipe for larger
cookies: 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.

Zutaten

• 2 Becher minus 2 EL Mehl
• 1,67 Becher Brotmehl (mit stärke selber mischen?)
• 1,25 TL Natron
• 1,5 TL Backpulver
• 1,5 TL grobes Salz
• 2.5 Becher Butter
• 1,25 Becher brauner Zucker
• 1 Becher plus 2 EL Zucker
• 2 Eier
• 2 TL Vanilleextrakt
• 567g zartbitter Schokostückchen
• Grobes Meersalz zum Bestreuen

Zubereitung

• Mehl, Natron, Backpulver und Salz zusammen mischen
• Butter und Zucker für ~ 5 Minuten zusammenschlagen
• Eier nacheinander hinzufügen, bis sie gut vermischt sind
• Vanilleextrakt hinzufügen
• Mehl bei niedriger Geschwindigkeit hinzufügen und nicht zu lange mischen
• Schokostückchen hinzufügen und unterheben
• in Tüte für ~36 Stunden im Kühlschrank kaltstellen
• Ofen auf 176C vorheizen
• etwa 2 EL Teig pro Cookie auf einem Backblech geben
• mit Salz bestreuen
• 11-13 Minuten backen
• 5-10 Minuten abkühlen lassen

ergibt etwa 55 Cookies