I am a big cookie fan and I had to give this one a try since the secret to its deliciousness is its use of bread flour and whole wheat pastry as its flours of choice. One word describes them: AMAZING! I love the heartiness that the pastry flour imparts, and your children won’t even notice a difference. I’ve made these with white whole wheat flour, too, and comes out without much difference. You must give these a try and use the best chocolate you can get your hands on; I personally love Guittard chocolate. Enjoy my friends!
|Nice thick dough|
|Right before heading to the oven|
Adapted from Jacques Torres and seen on MarthaStewart.com
- 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 Chocolate or other best-quality semisweet or 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.