Jacques Torress Chocolate Nest Food

JACQUES TORRES'S CHOCOLATE NEST

Steps:

• Fill a rimmed baking sheet tray with water and freeze overnight, to create an ice slab.
• Melt chocolate in a heatproof bowl set over a pot of simmering water or a double boiler. Transfer melted chocolate to a piping bag fitted with a small plain round pastry tip.
• Remove the frozen sheet tray from the freezer. Working quickly, drizzle the melted chocolate across the ice lengthwise to form long strands of chocolate. Repeat until sheet pan is filled with strands of chocolate. Using a pairing knife, cut a clean edge on either end of the chocolate strands; set scraps aside for another use. Using your hands, quickly gather all of the strands and shape into a round nest. It will set instantly. Fill with candy eggs, if desired. Use nest to decorate a cake or create a smaller version to use on a cupcake.

JACQUES TORRES'S SECRET CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. Don't grease the baking sheets because this might cause extra spreading.
• 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 vanilla, then add both flours, baking powder, baking soda, salt and chocolate; mix until well combined.
• Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller 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. If you use a rounded tablespoon, check your cookies at 12 minutes. Cool slightly on baking sheets before transferring to a wire rack to cool completely.
• If you use a very generously rounded tablespoon or a 1 scoop, you'll get about 4 dozen cookies.