Jacques Torres's Secret Chocolate Chip Cookies (adapted recipe by Jacques Torres)
1 pound butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour
3 cups bread flour
2 teaspoons salt (1 tablespoon if using unsalted butter)
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon vanilla extract
2 pounds 60-percent chocolate semisweet or bittersweet chocolate disks, feves or morsels
Preheat oven to 350º. Line baking sheets with parchment paper and set aside.
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 both flours, baking powder, baking soda and vanilla; mix until well combined. Fold in chocolate, making sure to distribute well.
Refrigerate dough overnight.
Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft,18-20 minutes for larger cookies and 12-15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
Yields 26-36 larger cookies or 100 smaller cookies.