Jacques Torres’s Secret Chocolate Chip Cookies

Another Chocolate Chip Cookie weekend!

My bb came over to my place on Friday night complaining that he's having sore throat and feeling heaty. He was 'indirectly' hinting me that i've been feeding him with too much cookies! $%^&*UI^%$%!

But i know he purposely said that just to get on my nerves so that i will not be spending too much time in the kitchen baking and baking and baking...instead i can hang out with him in the malls or movie theaters. I just know him too well...so nope...nothing will bring my baking enthusiasm to a halt.

So....i was practically 'quite free' last Friday...in office....and i spent almost half day of my working hours reading other's blog. shame on me....should have spent my time reading and understand some calculations...but too much of it will make me go nauseous...ish! And so happened that i found this blog page...just check out the page!!! Holy Moly!! It's all about cookies!!! I'm falling in lurrrrrrv with this blog page...it's like a relationship between human and oxygen...just how essential that cookies are in my life!! Hehe....silly me!

Anyway, in her blog page, she has this TOP 10 list category...i browsed a little and found Jacques Torres’s Secret Chocolate Chip Cookies recipe. The recipe calls for pastry flour....which i have no idea what is it at first...did a little research and found out that pastry flour is sumhow similar to cake flour except that it has more protein...i tried to find over the baking shelves in our common hypermarkets (Giant, Carrefour & Tesco)....it wasn't there but the organic items section has them...a little pricey though.

So i went home and made the substitution for the pastry flour...using plain flour and corn flour...

Extracted from COokie Madness Blog Page)
Ingredients :

• 1/2 pound unsalted butter, room temperature (DB used 250g of Anchor brand butter)
• 1/2 cup plus 6 tablespoons granulated sugar (DB used 1/3 cup )
• 1 cup plus 2 tablespoons light brown sugar, packed (DB used 1 cup loosely packed brown sugar)
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 1 1/2 cups plus 1 tablespoon pastry flour(DB used 120g of plain flour + 20g of Cornflour)
• 1 1/2 cups bread flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt(DB omitted this, since the butter is salted)
• 1 pound good quality dark chocolate, chopped coarsely(DB used 1 packet of Hershey's Semisweet Chocolate Chips)

Method :

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.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.Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, (I used a very generously rounded tablespoon) 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.

Verdict : It's really good...crunchy at the side but soft in the middle. A little too sweet for my taste bud even after i have reduced the amount of sugar...but definitely worth a try. BB and I agreed that my previously baked Yummy Chocolate Chip Cookies is still our favorite. You can check it out here.