My husband found this website on StumbleUpon. He found the Jacques Torres cookie recipe, but I didn't have bread or cake flour. She said, "Now, I have a chocolate chip cookie recipe that I swear by. I love it, I think it is incredible, and I haven’t changed my mind about that. However, as much as it pains me to say it, these chocolate chip cookies by Jacques Torres are absolutely, without a doubt, the best chocolate chip cookies that I have ever made or tasted in my entire life." Since I didn't have the needed ingredients, I thought I would try her "swear by" recipe. They are fantastic! The outside has a nice crunch but they are soft and gooey in the middle. I'm guessing that if you made them smaller, they wouldn't turn out the same. So make them big and enjoy the goodness!!
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tbsp vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chunks (I didn't have chunks so I used chips. But Sydney says that the chunks is what makes these cookies so great. After trying them, I can see why.)
Preheat the oven to 325 degrees F. Grease or line your cookie sheets. (I did neither and they came off just fine.)
Sift the flour, salt and baking soda together and set aside.
Mix the sugars and melted butter until thoroughly mixed. Then add egg, yolk and vanilla and mix until creamy. Add the sifted ingredients and mix until just blended – don’t over beat! Stir in chocolate chunks by hand.
Drop dough a bit less than 1/4 cup (I used my 3 tbsp scoop) at a time on cookie sheet, about 3 inches apart.
Bake for 12-15 minutes, depending on the size of your cookies. Mine took 17 minutes.
Leave them on the cookie sheet to cool a bit. This is important! They will fall apart if you move them too soon. Once they cool a few minutes, remove the cookies to a cooling rack to finish cooling.
Makes 10-12 cookies, depending on their size. Mine made 21.
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