Chocolate chip cookies

    When I first arrived in the United States, it took me a while to understand America’s love for cookies. One day, after a long walk in Central Park, a friend offered me a warm cookie with a glass of cold milk, and it was magic! The combination of caramelized brown sugar, the flavor of sweet butter, and the deep chocolate taste made it a great taste experience. That memory led me to create my version of this American classic, and my signature chocolate chip cookie was born. We now sell thousands of these a year in our stores, offering them up freshly baked, warm and gooey.


    1½ pounds unsalted butter, at room temperature

    ¾ cup plus 2 tablespoons granulated sugar

    1 cup plus 2 tablespoons (packed) light brown sugar

    2 large eggs

    1½ cups plus 2 tablespoons pastry flour

    1½ cups bread flour

    ½ tablespoon salt

    1 teaspoon baking powder

    1 teaspoon baking soda

    ½ tablespoon pure vanilla extract

    1 pound Jacques Torres House Selection 60% chocolate or other semisweet or bittersweet chocolate, coarsely chopped

    Heat the oven to 350°F. Line baking sheets with parchment paper or nonstick baking pads; set aside.

    In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars. Add the eggs, one at a time, mixing well after each addition. Reduce the speed to low and add the flours, salt, baking powder, baking soda, vanilla, and chocolate; mix until well combined.

    Using a 4-ounce scoop for larger cookies or a 1¼-ounce scoop for smaller cookies, scoop the cookie dough onto the prepared baking sheets, spacing the scoops about 2 inches apart. Bake until lightly browned but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.

    Let the cookies cool slightly on the baking sheets before transferring them to a wire rack to cool completely.