Jacques Torres Chocolate Chip Cookies

In a medium bowl, thoroughly whisk together (or sift together) the cake flour, bread flour, baking powder, baking soda, and salt. Set aside.

Using a stand mixer with the paddle attachment (or a hand mixer), beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 5 minutes. Add in the eggs, one at a time, mixing well after each addition. Mix in the vanilla.

Remove the bowl from the stand mixer. Using a spatula, stir in the flour mixture, mixing just until combined. (Alternately, you can reduce mixer speed to low, then mix for about 10 seconds or until just combined.) Stir in the chocolate discs, trying not to break them.

Divide the dough into 18 (around 99-gram portions) using a NaN ml-sized measuring cup, or 24 (about 75-gram portions) using an ice cream scooper. Place side by side in one baking pan; making sure there is enough room that the dough mounds aren’t pressed together. Cover the tray with plastic wrap, pressing the plastic directly against the dough. Chill for 24 to 72 hours.* Once ready to bake, preheat oven to 175 °C (180 °C). Line baking sheets with parchment paper or silicone liner.

Place about 4 to 6 mounds of dough on the prepared pans. Depending on the size of your pan and whether you’re making large or medium cookies, make sure to give the cookies ample room to spread. Sprinkle the top of each cookie with a pinch of sea salt. (Keep the rest of the cookie dough in the fridge as they await their turn in the oven.)

Bake cookies 18 to 20 minutes (around 15 minutes for the medium ones), or until golden brown but still soft. Cool on the pans on a wire rack for 10 minutes, then transfer the cookies to a rack to cool completely. Enjoy these gooey and chocolate-y cookies with a cool glass of milk!