Chocolate Chip Cookies

I tinkered slightly with this recipe originally from Jacques Torres.

Notes

For chocolate chips, I use Callebaut Thick Bittersweet Bits (Callets), 60% Cacao, L-60-40NV, available from Chocosphere. If you use other chocolate, ensure it is at least 60% cacao.

For cake flour, I use Pillsbury Softasilk. Do not use all-purpose flour.

It is important to weigh the flours, because densities may vary depending on packing and other factors. 241 g (8½ oz.) of each are used, which the original recipe describes by volume as 2 C minus 2 T cake flour and 1⅔ C bread flour. However, according to the densities in The Cake Bible, they would be 2.41 C and 1.99 C, a large difference.

Recipe

Sift together. Put sugars in mixer bowl. Put the flours, chocolate chips, eggs, sugars in bowl, and mixer paddle in the refrigerator to chill. This is to keep the butter from melting when it is mixed in. Warm butter to about 64 ºF (17.8 ºC), perhaps slightly warmer so it will blend with sugars, but under 68 ºF (20 ºC).

Install paddle and bowl with sugars in mixer. Add butter and beat until very light.

Add eggs, one at a time, mixing after each.

Stir vanilla and orange into batter.

Reduce mixer speed to low. Add dry ingredients and mix until just combined, 5-10 seconds.

Mix chilled chocolate chips into batter.

If the batter is near or above 68 ºF, chill it before continuing.

Scoop batter in 50 g drops onto parchment or plastic wrap. (50 g of batter is slightly under ¼ C. There will be over three dozen cookies.) Leave the drops roughly as high as they are wide. For crispier cookies, you can flatten the drops some.

Wrap in plastic wrap and refrigerate 24 hours. (If you will keep the batter more than 72 hours, freeze the drops after the first 24 hours and defrost them overnight before baking.)

Preheat oven to 350 ºF (177 ºC). Line baking sheets with parchment or baking mats. Transfer drops to parchment or mats. Sprinkle lightly with sea salt (optional).

Bake until golden brown but still soft, 13-14 minutes. Do not overbake. The cookies are done when the edges are golden brown. Remove from oven and slide the parchment or mats off the baking sheets, without disrupting the cookies.

Cool for 6 minutes. Serve while warm.