This is said to be the secret recipe that Jacques Torres uses for his Cookies, whether it is or not I don’t know, but they are really good.
Makes approximately 6 dozen, or you could halve the ingredients to make less
1 lb unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups light brown sugar
4 large eggs
3 cups plus 2 Tbsp plain flour
3 cups bread flour
1 Tbsp salt
2 tsp baking powder
2 tsp bicarbonate of soda
1 Tbsp vanilla extract
2 lbs Chocolate, milk or dark, coarsely chopped or as I did, seal it in a plastic bag (zip lock) & whack it with a hammer a few times.
Preheat oven to 180C/gas mark 4 1/2. Line many baking sheets with baking parchment.
In a large bowl cream together the butter and sugars. Add eggs, one at a time, mixing well after each addition. Add both flours, baking powder, bicarbonate of soda, vanilla and chocolate, mix until well combined.
Using a dessert spoon for larger cookies or a teaspoon for smaller cookies, scoop the dough onto the prepared baking sheets, allowing at least 2” between them as they will spread. Bake until lightly browned, but still soft, about 20 minutes for the larger cookies and about 15 minutes for the smaller cookies. Cool slightly on the baking sheets before transferring to a wire rack to cool completely.