|Yield||2½ doz. large cookies|
This is a streamlined version of a Jacques Torres cookie recipe. If you really can’t resist, bake the dough as soon as you make it. But the longer you let the dough sit in the fridge — three or even four days is best — the mellower and toastier the flavor will be.
The recipe makes an enormous amount of dough, so if you like, simply wrap the dough in plastic, stash it in the fridge, and bake chunks of it over the course of a few days. The cookies are best eaten warm from the oven.
|3½||cups unbleached all-purpose flour|
|1||tsp. baking soda|
|1||tsp. baking powder|
|1||tsp. coarse salt|
|2||sticks unsalted butter, softened|
|1||cup light or dark brown sugar|
|1||cup granulated sugar|
|2||tsp. vanilla extract|
|1||lb. bittersweet or semisweet chocolate disks or wafers, such as Guittard; chocolate chips are fine in a pinch, but the wafers will melt more smoothly|
|~||Sea salt, for garnishing|
If you like the idea of a nuttier, caramelly-tasting cookie, but don’t want to wait for the satisfaction, try the Cook’s Illustrated suggestion of lightly caramelizing the sugars in browning butter.
You can bake the cookies straight away, but they’ll turn out rather flat and crispy. For puffier cookies, chill the dough at least 1 hour, then form into cookies and bake.
For double chocolate cookies, add 2/3 cup baking cocoa to the dry ingredients.
This content is from the Culinate Kitchen collection.
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