The search goes on for the perfect chocolate chip cookie. One day I'll try out the original Best Chocolate Chip Cookie as posted in the New York Times, just as Jacques Torres wrote it. But this season I added mint chocolate chips and 70% dark chocolate Lindt bars instead of Valrhona feves or chocolate disks. I also did not make my cookies 5 inches big as they would not fit into gift tins very nicely. They were however tasty and addictive.
Mint Chocolate Chip Cookies
24 cookies
Inspired by Chocolate Chip Cookies adapted from Jacques Torres
2 cups minus 2 Tbsp. (8 1/2 oz.) cake flour
1 2/3 (8 1/2 oz.) bread flour
1 1/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cup (10 oz.) light brown sugar
1 cup plus 2 Tbsp. (8 oz.) granulated sugar
2 large eggs
2 tsp. vanilla extract
8 oz. dark chocolate, chopped
6 oz. mint chocolate chips
sea salt
1. Sift flours, baking soda, baking powder, and salt into a bowl. If you don't have cake flour, for every cup of flour called for, substitute 2 Tbsp. cornstarch for 2 Tbsp. flour.
2. In stand mixer with paddle attachment, cream butter and sugars together until light and fluffy. Add eggs one at a time, scraping down after each addition. Stir in vanilla. Stir in dry ingredients just until combined. Gently mix in chocolate chips and dark chocolate. Wrap dough in plastic wrap. Refrigerate for 24-36 hours, up until 72 hours.
3. Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Scoop dough into a heaping tablespoon. Sprinkle with sea salt. Bake 18-20 minutes until golden brown. Cool on baking sheet a few minutes then transfer cookies to a wire rack.
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