Jacques Torres Chocolate Chip Cookies

Mix flours, baking soda, baking powder and salt together in a bowl. Set aside.

Using a large chef’s knife chop the chocolate into 1/4″ to 3/4″ pieces. Set aside.

If you have one, use a stand mixer with a paddle attachment. On medium-high speed, cream together the butter and sugars for 5 minutes. Add eggs and vanilla. Mix for another 5 minutes, occasionally scraping down the sides of the bowl. Butter is creamed when it is light and fluffy, has expanded in volume and is pale yellow in color.

Reduce mixer speed to low and add dry ingredients and mix just until combined. This will take less than a minute. Turn off mixer and gently hand stir in chocolate.

Using a 1/4-cup measure, scoop out 25 balls of dough and place them on a tray. Lay a piece of plastic wrap over the cookies and press down to minimize contact with the air. Cover tightly with a second piece of plastic wrap. Refrigerate for 24 to 72 hours.

When ready to bake, heat oven to 325ºF if using a convection oven, or 350ºF if using a conventional oven. Cover a 13 x 18″ baking sheet in parchment or a Silpat and arrange 6 balls of dough on the sheet. Sprinkle a pinch of Maldon salt on the top of each cookie. Bake 7 minutes then rotate the pan. Bake another 7 minutes and check. When done, the cookie tops should be golden brown but still soft. If they are not done after 14 minutes, add baking time 1 minute at a time. Do not over-cook. Remove baking sheet from the oven and set it on a rack.

Let the cookies cool on the baking sheet for 10 minutes then transfer to a wire rack to finish cooling.