Jacques Torres's Secret Chocolate Chip Cookies

Ingredients

• 1/2 lb unsalted butter, room temperature
• 1/2 cup granulated sugar, plus
• 6 tablespoons granulated sugar
• 1 cup light brown sugar, packed
• 10 tablespoons light brown sugar, packed
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 1 1/2 cups pastry flour, plus
• 1 tablespoon pastry flour
• 1 1/2 cups bread flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt
• 1 lb good quality dark chocolate, chopped coarsely

Directions

1. 1

   Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. Don't grease the baking sheets because this might cause extra spreading.

2. 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 vanilla, then add both flours, baking powder, baking soda, salt and chocolate; mix until well combined.

3. 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. If you use a rounded tablespoon, check your cookies at 12 minutes. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

4. 4

   If you use a very generously rounded tablespoon or a 1 scoop, you'll get about 4 dozen cookies.