Jacques Torres's Secret Chocolate Chip Cookies

Crispy on the outside, soft on the inside. Jacques Torres is the pastry chef at a famous NY restaurant. Not your everyday chocolate chip cookie...more special. From cookiemadness.net.

• Ready In: 42 mins
• Serves: 24
• Yields: 48 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. 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. 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. 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. If you use a very generously rounded tablespoon or a 1 scoop, you'll get about 4 dozen cookies.