I am so happy to be taking part again in this month's
Last month, the challenge was Macaroni and Cheese and 58 different bloggers submitted their best recipe. I am still wanting to try them all.
This month's challenge is Chocolate Chip Cookies.
I chose a recipe from A Tender Crumb, and I definitely must say that these are some of the best chocolate chip cookies that I have ever eaten. Her recipe is originally the "not so secret" secret recipe from
Jacques Torres' Secret Chocolate Chip Cookie Recipe
Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
1 pound unsalted 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
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped (I used chips)
Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. (I used stones.)
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, vanilla, and chocolate; mix until well combined. (To make pastry flour if you can't find it--substitute 1 1/3 cup all purpose flour and 2/3 cup bread flour to get 2 cups of pastry flour.)
Using a 1-ounce scoop for smaller cookies or a 4-ounce scoop for larger cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
Cool slightly on baking sheets before transferring to a wire rack to cool completely.
Make sure to check out all of these other great Chocolate Chip Cookie Recipes