I found this recipe on Pinterest. Whoever pinned it before me was a big fat liar, because the description was “Jacque Torre’s secret chocolate chip recipe!” But when I went to the source for the recipe, I found nothing about Jacque Torre.
I did, however, find a delicious recipe with mouth-watering pictures. And, as you lovely folks know, I am on spring break which means baked treats all day everyday!
I am pleased to report that although these cookies have zero affiliation with Monsieur Torre, they are delicious. I followed the original recipe with a few minor exceptions.
**WARNING** this recipe makes an absurd amount of cookies. I clearly skimmed over the part in the original recipe that said this makes 8 1/2 dozen cookies. Joey and I found my mixer was almost too small for this. We baked a million cookies and I still have a log of leftover dough in the freezer which will most likely make it to Michelle’s stomach before it makes it to the oven.
- 3 sticks unsalted butter
- 1 stick salted butter
- 1 3/4 cups granulated sugar
- 2 1/4 cups packed light-brown sugar
- 4 large eggs
- 3 cups plus 2 tablespoons all purpose flour
- 3 cups bread flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon pure vanilla extract
- 2 1/2 bags milk chocolate chips
- 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.
- Add vanilla.
- In a separate bowl, combine both flours, baking powder, salt and baking soda; stir to combine.
- Slowly, add the flour mixture into the electric mixer, mixing well after each addition.
- Add chocolate chips.
- Cover mixing bowl with Saran wrap and put in the fridge to chill for 30 minutes.
- Using a spoon, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- Bake at 350 degrees, until lightly browned, but still soft, about 15 minutes.
- Cool slightly on baking sheets before transferring to a wire rack to cool completely.