Jaques Torres Secret Chocolate Chip Cookies

OK, I don't know what the "secret" is, but these taste like bakery cookies.  Maybe it's the flour he uses, or the chopped chocolate, but I am LOVING these.  I didn't have pastry flour, so I used "cake flour", which I'm guessing is similar.  I happened to have Ghiradelli bittersweet baking bars (because I love fondue), and then I added some bittersweet chocolate chips, and a handful of semi-sweet chips to equal 1 lb.  I halved the recipe and it made plenty.   But, these are the kinds of cookies that get better the next day (of course they're awesome straight out of the oven too!).  I definitely made the smaller cookies, and they really spread out, so don't place them too close to each other.  Enjoy!!

This delicious recipe for Jacques Torres's secret chocolate chip cookies is one of Martha's all-time favorites.

Ingredients

Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

• 1 pound unsalted butter
• 1 3/4 cups granulated sugar
• 2 1/4 cups packed light-brown sugar
• 4 large eggs
• 3 cups plus 2 tablespoons pastry flour
• 3 cups bread flour
• 1 tablespoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 tablespoon pure vanilla extract
• 2 pounds Jacques Torres House (60 percent cocoa) Chocolate or other best-quality semisweet or bittersweet chocolate, coarsely chopped

Directions

1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; 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. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
3. Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.