This is it.
My niece, Elizabeth, loves to bake and made these cookies a couple of years ago for Christmas.
A Real Jane subscriber wrote me that she had seen the same recipe for Jacques Torres Chocolate Chip Cookies on marthastewart.com
This is simply the best chocolate chip cookie I have ever eaten.
Here is the recipe:
The Best Chocolate Chip Cookie I’ve Ever Eaten
Makes twenty-six 5-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 bittersweet chocolate, coarsely chopped
– Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
– 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.
– 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.
Serve with a big glass of milk while still warm and enjoy!
If you make them, I would love to know if you like them as much as I do.