Leah's Chocolate Chip Cake

http://abc.go.com/shows/the-chew/recipes/thanksgiving-jacques-torres-chocolate-chip-cookies

Jacques Torres' Chocolate Chip Cookies

skill level

easy

time

30-60min

servings

18

cost

$

Contributed by : Jacques Torres

ingredients

• 2 cups minus to 2 tablespoons Cake flour
• 1 2/3 cup Bread flour
• 1 1/4 teaspoon Baking soda
• 1 1/2 teaspoon Baking powder
• 1 1/2 teaspoon Coarse salt
• 1 1/4 cups (2 1/2 butter) Unsalted butter
• 1 1/4 cups Light brown sugar
• 1 cups plus 2 tablespoons Granulated sugar
• 2 Large eggs
• 2 teaspoon Natural vanilla extract
• 1 1/4 pounds Bittersweet chocolate at least 60 percent cacao content
• Sea salt for garnish
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• 2 cups minus to 2 tablespoons Cake flour
  1 2/3 cup Bread flour
  1 1/4 teaspoon Baking soda
  1 1/2 teaspoon Baking powder
  1 1/2 teaspoon Coarse salt
  Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
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  1 1/4 cups (2 1/2 sticks) Unsalted butter
  1 1/4 cups Light brown sugar
  1 cup plus 2 tablespoons Granulated sugar
  Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
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  2 Large eggs
  2 teaspoon Natural vanilla extract
  Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
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  1 1/4 pounds Bittersweet chocolate at least 60 percent cacao content (Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.)
  Drop chocolate pieces in and incorporate them without breaking them.
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  Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. 
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  When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. 
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  Sea salt for garnish
  Scoop 6 3 ½ -ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.