Jacques Torres Chocolate Chip Cookies

I've been searching for the perfect Chocolate Chip Cookie Recipe until now.  I've found it.  I am so satisfied and pleased that I had to share it with you all!  This recipe is courtesy of The New York Times.

Dry Ingredients
2 cups minus 2 tablespoons cake flour
1-2/3 cups bread flour
1-1/4 tsp baking soda
1-1/2 tsp baking powder
1-1/2 tsp coarse salt

Wet Ingredients
2-1/2 sticks unsalted butter
1-1/4 cups light brown sugar
1 cup plus 2 tbsp granulated sugar
2 large eggs
2 tsp vanilla extract
1-1/4 lbs at least 60% cacao chocolate chips
Sea salt for sprinkling

- Sift flours, baking soda, baking powder, and salt into a bowl. Set aside. Tip:  You may add in a teaspoon of cinnamon to give it some extra flavor.
- Using an electric mixer or stand mixer with paddle attachment, cream together butter and sugars until very light making sure there is no sugar stuck to the bottom or sides of bowl
- Add eggs, one at a time, mixing well after each is added
- Add in the vanilla
- Reduce speed to low and add the dry ingredients. Mix until just combined and then add chocolate chips
- Wrap dough in plastic wrap and refrigerate for 24 hours
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or grease a cookie sheet.  Tip:  Using a lighter colored metal cookie sheet will yield better results.
- Use your hands to form balls of dough about the size of golf balls. Bake off cookies with ample room for them to spread for about 15 minutes or until edges are set and golden brown.  The middle of the cookies may seem slightly underdone but they will set up as they cool.
- Cool on sheet for a few minutes and then transfer to wire rack to cool completely.  Keep stored in a cool dry place in an air tight container.  You may freeze excess for up to one month wrapped in a freezer bag.

White Chocolate Raspberry Scones

Ingredients:
3/4 cup fresh or frozen (do not thaw) raspberries
1/3 cup white chocolate chips
2 cups of flour
1/4 cup of granulated sugar
1 tablespoon of baking powder
1/2 teaspoon salt
1/2 stick of butter (cut into smaller 1/4 cubes)
3/4 cup of heavy whipping cream
2 eggs, (1 divided with egg whites reserved for glaze)
1 teaspoon vanilla extract

Preheat oven to Cooking Temperature: 375° Conventional Oven 350° Convection Oven



Blend dry ingredients in a medium sized bowl.  Cut in butter with a pastry blender (or fork) until mixture resembles fine crumbs.  In a separate bowl, whisk heavy whipping cream with one egg, one egg yolk, and vanilla extract until blended and then pour into dry mixture.

Stir with fork until just combined, then add raspberries and white chocolate chips.  Kneed lightly on a floured surface to bring everything together (don't over handle the dough).  Form into a 10" round and cut into six wedges.  Place scones on greased baking sheet with approx. 2" of space in between.

Whisk reserved egg white until frothy (bubbly).  With pastry brush spread thin layer of egg white over scones.  Sprinkle coarse sugar on top.

Bake for 15-19 minutes or until golden brown in color, rotating pans half way through cooking.

Store in air tight container without scones touching.  Or eat immediately, but slowly so you don't choke.

Enjoy!

- Christine