Ever since our return from Asia, I’ve been even more obsessed with the dessert flavors of Asia. I love to take new spins on classic desserts and really have fun with the combinations, but there’s a point when I over think the process and get caught in a loop.
I have several unfinished recipes where I’m pleased with the reinterpretation, but not ready to bring them to center stage. I prefer to take the time to develop these experiments to make sure the results are satisfactory before I post them.
Sometimes, the most basic recipe is the one that can give us the utmost pleasure. For instance, this chocolate chip cookie adapted from Jacques Torres has been my all time favorite and surprisingly, I have never shared it with you. So, with a bit of patience and a good cup of coffee or tea, make a batch of these cookies and just enjoy one of my simple favorites.
Dark Chocolate Chip Cookies
adapted from Jacques Torres
yield: about forty 2-1/2 inch cookies
1-1/2 cups (6-3/8 ounces) plus 1 tablespoon pastry flour
1-1/2 cups (7-1/2 ounces) bread flour
1 teaspoons baking powder
1 teaspoon baking soda
1-1/2 teaspoons fine sea salt
2 sticks (8 ounces) unsalted butter
3/4 cup (5-1/4 ounces) granulated sugar
1 cup (5 ounces) packed light-brown sugar
2 large eggs, room temperature
1-1/2 teaspoons pure vanilla extract
1 pound Valrhona Caraibe (66%) Grand Cru dark chocolate feve or bittersweet chocolate, coarsely chopped
1. Combine flours, baking powder, baking soda and salt in a medium bowl; 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. add vanilla and mix to combine. Reduce speed to low and add dry ingredients, and chocolate; mix until well combined. Place cookie dough in an airtight container and refrigerate overnight.
3. Adjust oven rack to middle position and heat oven to 350 ℉. Line 2-3 baking sheets with silpat or parchment paper; set aside.
4. Roll cookie dough into 1-1/2 inch balls (about 1 ounces each) onto prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly browned, but still soft, about 18-20 minutes (do not over bake). Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
Texture of cookies improve dramatically when dough is rested overnight.