Chocolate Chip Cookies

I tinkered slightly with this recipe originally from Jacques Torres.


For chocolate chips, I use Callebaut Thick Bittersweet Bits (Callets), 60% Cacao, L-60-40NV, available from Chocosphere. If you use other chocolate, ensure it is at least 60% cacao.

For cake flour, I use Pillsbury Softasilk. Do not use all-purpose flour.

It is important to weigh the flours, because densities may vary depending on packing and other factors. 241 g (8½ oz.) of each are used, which the original recipe describes by volume as 2 C minus 2 T cake flour and 1⅔ C bread flour. However, according to the densities in The Cake Bible, they would be 2.41 C and 1.99 C, a large difference.


Sift together. Put sugars in mixer bowl. Put the flours, chocolate chips, eggs, sugars in bowl, and mixer paddle in the refrigerator to chill. This is to keep the butter from melting when it is mixed in. Warm butter to about 63 ºF (17.2 ºC), perhaps slightly warmer so it will blend with sugars, but under 67 ºF (19.4 ºC).

Install paddle and bowl with sugars in mixer. Add butter and beat until very light, about five minutes. (Start mixer at slow speed to avoid ingredients flying out of bowl. Slowly increase to beating speed.)

Add eggs, one at a time, mixing after each.

Stir vanilla and orange into batter.

Reduce mixer speed to low. Add dry ingredients and mix until just combined, 5-10 seconds.

Mix chilled chocolate chips into batter.

If the batter is near or above 68 ºF (20 ºC), chill it before continuing.

Scoop batter in 50 g drops onto parchment or plastic wrap. (50 g of batter is slightly under ¼ C. There will be over three dozen cookies.)

Wrap in plastic wrap and refrigerate 24 hours. (If you will keep the batter more than 72 hours, freeze the drops after the first 24 hours and defrost them overnight before baking.)

Preheat oven to 350 ºF (177 ºC). Line baking sheets with parchment or baking mats. Transfer drops to parchment or mats. Flatten the dough slightly, leaving them about ½" (1.3 cm) high. Dimple the centers with thumb (to bake evenly). For crispier cookies, you can flatten the dough more.

Bake until golden brown but still soft, 13½ minutes. Do not overbake. The cookies are done when the edges are golden brown. Remove from oven and slide the parchment or mats off the baking sheets, without disrupting the cookies. Optional: Sprinkle lightly with sea salt. Turn the oven off.

Cool for 6 minutes. Serve while warm.