Servings:
Makes about 26 giant cookies Servings
Ingredients
- 1 pound butter
- 13 pound ounces sugar
- 1 pound light brown sugar
- 4 pound eggs
- 14 ounce king arthur pastry flour
- 14 ounce king arthur bread flour
- 1/2 ounce salt
- 1 tablespoon vanilla extract
- 2 pound jacques torres 60% cocoa content dark chocolate, cut in small pieces
Preparation
Baking Directions:
Preheat convection oven to 325 degrees.
Using a stand mixer fitted with paddle, cream together the butter, sugar and brown sugar until it reaches a light and creamy texture.
Add the eggs, one at a time.
When mixed, turn the mixer to slow speed and add the rest of the ingredients.
When the mixture is thoroughly combined, bake on a parchment paper-lined sheet pan for about 14 minutes (light brown, a little underbaked).
Tips:
Jacques does not use cups and teaspoons so he suggests starting with the weights if you need to convert the recipe.
His secret is in the butter, flour and chocolate ingredients.
