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These cookies are sold at Jacques Torres in New York and they are widely known for they`re huge cookies. In 2008, the recipe was printer in the NY Times.
It is a chocolat chip cookie, but if you do not have chocolate chip at hand, chop up a usual block of chocolate and sieve in a spaghetti strainer. The smaller chocolate rumbs can be used in a other recipe later on 
Torres’s cookies weighing a total 3.5 oz (100 grams) eashe and it is quite a zice, so I have made my a litle smaller, but still they are large.
- 8 1/2 oz (240 gr) fine kakemel
- 8 1/2 oz (240 gr) cake flour
- 1 1/4 teaspoon baking soda
- 1 1/4 teaspoon baking powder
- 1 1/2 teaspoon sea salt
- 2 1/2 stick (280 gr) soft unsalted butter
- 1 1/4 cup (200 gr) light brown sugar (* 1)
- 8 oz (225 gr) sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 pound (550 gr) 56% chocolate/ semisweet (* 2)
* 1 – If you van not find light brown sugar, mix together: 5 oz (140 gr) brown sugar + 2 oz (60 gr) sugar.
* 2 – If you use chopped block chocolate, increase to 21 oz (600 gr) and strain free from smaller chocolate crumbs in a spaghetti strainer.
Mix sugar, brown sugar and butter in the mixer bowl. In a another bowl mix together the dry ingreiensene.
Cream together sugar and butter until soft and fluffy, it takes about 5 minutes.
Add one and one egg and mix well between each addition. Do you use vanilla extract poure it in just after adding the eggs.
Now it’s ready to add the dry mixture. At low speed blend as long as it takes for the dough be just combined and stop.
Do you have a rubber padle attashment on your standing mixer? I recommend that you switch to the regular steel padle before adding the flour, because a cookie dough is quite compact and heavy to work with.
Pour in all the chocolate and blend for a few seconds .
And here comes the trix that makes these cookies so good!
Cover the dough tightly using zip lock bag or plastic wrapping and put the dough in the refrige for at least 24 hours and max 36 hours.
Form dough to balls and put them on a baking tray lined with baking paper. Sprinkle a little sea salt ontop on each.
I made:
2 oz (60 gr) cookie dough – baking time 10 – 12 minutes .. it gives 28 to 30 pieces ..
Original recipe says:
3.5 oz (100 gr) cookie dough – baking time 18 to 20 minutes .. it gives 16 to 18 pieces.
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Bake a little lower than the center in the oven at 350 F (180 C) degrees.
Let them cool on the tray for 5 minutes before transfering them onto a wire rack.
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