Jacques Torres Chocolate Chip Cookies are a must-try for anyone who loves the classic dessert with a twist. Known for their rich flavors and perfectly chewy texture, these cookies take an iconic favorite to a whole new level. With the right mix of flours, high-quality chocolate, and a bit of patience, you can create something truly special that brings joy to everyone’s taste buds.
Why We Love This Jacques Torres Chocolate Chip Cookies Recipe
This recipe stands out because it combines two types of flour, giving the cookies a unique texture that balances a soft center with a slight crispness on the edges. Jacques Torres, often referred to as “Mr. Chocolate,” knows precisely what it takes to elevate a simple chocolate chip cookie to something extraordinary. The flavors deepen as the dough rests, leading to cookies that are not only delicious but also incredibly satisfying. The addition of both bittersweet and dark chocolate pieces enhances the overall experience, making every bite a delight. You won’t just be baking cookies; you’ll be creating a beloved treat that friends and family will rave about.
Ingredients about Jacques Torres Chocolate Chip Cookies
List of Ingredients with Measurements
- 2 cups minus 2 tablespoons cake flour (241g or 8 1/2 ounces)
- 1 2/3 cups bread flour (241g or 8 1/2 ounces)
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1 1/4 cups salted butter, softened (2 1/2 sticks)
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar (227g or 8 ounces)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 pounds bittersweet chocolate (at least 60%, 680g)
- 8 ounces chopped additional dark chocolate (for coating, optional)
How to Make Jacques Torres Chocolate Chip Cookies Directions
To start, gather all your ingredients and ensure they are at room temperature. Begin by taking the softened butter and combining it with the light brown sugar and granulated sugar in the bowl of a stand mixer equipped with a paddle attachment. Beat them together for about 4 to 5 minutes until the mixture becomes creamy and light. The incorporation of air during this process helps to create a fluffy texture in your cookies.
Next, add the eggs one at a time to the mixture. Be sure to mix well after each addition, allowing the eggs to fully blend in. Don’t forget to stop and scrape down the sides and bottom of the bowl to ensure everything is evenly incorporated. After all the eggs are mixed in, pour in the pure vanilla extract, which adds a wonderful aroma and flavor to your dough.
Now, it’s time to mix the dry ingredients. In a separate bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt. Gradually add these dry ingredients to the wet mixture. To avoid over-mixing, pulse the mixer a few times to incorporate the flour, then mix on low speed for just about 5 to 10 seconds until combined.
Once combined, stir in the bittersweet chocolate chunks. This high-quality chocolate makes a significant difference in flavor and texture, ensuring every bite of your cookie is rich and satisfying.
Now comes the fun part: scooping the cookie dough. Using a large ice cream scoop or a portioning scoop, scoop out mounds that are approximately 3 1/2 ounces each. Place them on a baking sheet lined with parchment paper, giving them a bit of space as they will spread out while baking. Sprinkle a little flaky salt on top for added flavor.
Important: for optimal flavor and texture, cover the tray with plastic wrap and refrigerate the dough for at least 24 hours—but you can leave it for up to 72 hours. Chilling the dough allows the flavors to intensify, resulting in a cookie that’s even more delicious.
When you are ready to bake, preheat your oven to 350°F (175°C). Make sure it has time to preheat for about 20 minutes. Line another baking sheet with parchment paper and arrange six balls of the chilled cookie dough on it, spaced out properly.
Bake the cookies for 18 to 20 minutes or until they are golden brown but still soft in the centers. It’s crucial not to overbake them; you want them to retain that deliciously chewy texture. Once out of the oven, let them cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
For an elegant touch, you can coat the bottoms of the cooled cookies with additional melted dark chocolate. Melt the chocolate in the microwave at 50% power for 60 to 90 seconds, stirring every 30 seconds until smooth. Then, spoon the melted chocolate onto the bottoms of each cookie and place them chocolate-side down on a silicone baking mat. Allow them to set completely—this also adds a delightful richness to every bite.
How to Serve Jacques Torres Chocolate Chip Cookies
Serving Jacques Torres Chocolate Chip Cookies can be a delightful experience. Whether you are hosting a party, enjoying a quiet evening at home, or looking for gifts, these cookies can be enjoyed in many ways.
Pair your cookies with a tall glass of cold milk for that classic combination. You can also serve them warm, straight from the oven, which enhances their gooey chocolate flavor. These cookies are excellent for sharing, so consider placing them in a decorative tin for gifts.
For added flair, serve them with a scoop of vanilla ice cream on top. You can create a cookie sandwich by placing a scoop of ice cream between two cookies, making an indulgent and satisfying dessert.
For those who enjoy an extra touch of sophistication, consider serving the cookies alongside a cup of freshly brewed coffee or a dark roast espresso. The rich flavors of chocolate pair beautifully with the bitterness of coffee, creating a perfect balance.
Expert Tips: Jacques Torres Chocolate Chip Cookies
- Use high-quality chocolate: Invest in good-quality bittersweet chocolate that contains at least 60% cocoa. This enhances the overall flavor of your cookies significantly.
- Don’t skip the refrigeration step: Allowing the dough to rest in the refrigerator for at least 24 hours is key for improving flavor and texture.
- Experiment with baking times: Every oven is different. Keep an eye on your cookies while they bake, as slight variations in temperature and size can cause baking times to differ.
- Measuring flour correctly: For the best results, weigh your flour instead of using volume measurements. This ensures you have the correct amount without any excess, which can make the cookies dense.
- Consider using flaky sea salt: A sprinkle of flaky sea salt on top of your cookies adds a perfect contrast to the sweetness and enhances the overall flavor.
How to Store Jacques Torres Chocolate Chip Cookies
To keep your Jacques Torres Chocolate Chip Cookies fresh and delicious, store them in an airtight container at room temperature. They can last up to a week, maintaining their chewy texture. For longer storage, consider freezing the cookies.
To freeze, allow the cookies to cool completely after baking. Then, place them in a single layer on a baking sheet to freeze briefly before transferring them to a freezer bag or an airtight container. They can last up to three months in the freezer.
When you’re ready to enjoy a cookie, simply pull out the desired amount and let them thaw at room temperature. Alternatively, you can pop them in the microwave for a few seconds to warm them up.
Variation of Jacques Torres Chocolate Chip Cookies
While the classic Jacques Torres cookies are delightful as is, you have options for variations to suit different tastes.
- Nut additions: Consider adding chopped nuts like walnuts or pecans for added crunch and flavor. Mix them in during the chocolate step for a delightful contrast in texture.
- Different chocolate types: Use a mix of white chocolate and dark chocolate or even milk chocolate for a sweeter cookie. This can give you a unique twist.
- Flavored extracts: Instead of just using pure vanilla extract, try adding almond extract for an interesting flavor profile.
- Add-ins: You can introduce add-ins like toffee bits or coconut flakes to give the cookies an extra layer of flavor.
- Seasonal ingredients: In fall, add spices like cinnamon or nutmeg to capture the essence of the season. In summer, consider incorporating dried fruits like cranberries or cherries for a refreshing change.
FAQ
What is special about Jacques Torres Chocolate Chip Cookies?
Jacques Torres Chocolate Chip Cookies are known for their unique blend of cake and bread flours, which contribute to their chewy texture. The high-quality bittersweet chocolate adds richness, elevating them beyond the typical chocolate chip cookie.
How long should I refrigerate the dough?
For the best flavor and texture, refrigerate the cookie dough for at least 24 hours. This allows the flavors to meld and intensifies the cookie’s overall taste. You can also refrigerate it for up to 72 hours.
Can I freeze Jacques Torres Chocolate Chip Cookies?
Yes, you can freeze these cookies. After they have cooled completely, place them in an airtight container or freezer bag. They can last in the freezer for up to three months.
What can I use if I don’t have cake flour?
If you don’t have cake flour, you can make your own by measuring one cup of all-purpose flour and removing two tablespoons. Then, add two tablespoons of cornstarch to it. This will help achieve a similar texture.
Can I use different sugary blends?
While the recipe calls for light brown sugar and granulated sugar, you can experiment with brown sugar alone or even try using coconut sugar for a different flavor. Just keep in mind that variations can slightly change the texture and taste of your cookies.
Jacques Torres Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2 cups minus 2 tablespoons cake flour (241g or 8 1/2 ounces)
- 1 2/3 cups bread flour (241g or 8 1/2 ounces)
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
Wet Ingredients
- 1 1/4 cups salted butter, softened (2 1/2 sticks)
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar (227g or 8 ounces)
- 2 large eggs
- 2 teaspoons pure vanilla extract
Chocolate
- 1 1/4 pounds bittersweet chocolate (at least 60%, 680g)
- 8 ounces chopped additional dark chocolate (for coating, optional)
Instructions
Preparation
- Gather all your ingredients and ensure they are at room temperature.
- Combine the softened butter, light brown sugar, and granulated sugar in the bowl of a stand mixer equipped with a paddle attachment. Beat for about 4 to 5 minutes until creamy and light.
- Add the eggs one at a time, mixing well after each addition. Stop to scrape down the sides of the bowl to ensure even incorporation.
- Pour in the pure vanilla extract and mix until incorporated.
- In a separate bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt.
- Gradually add the dry ingredients to the wet mixture, pulsing the mixer a few times to avoid over-mixing, then mix on low speed for about 5 to 10 seconds until combined.
- Stir in the bittersweet chocolate chunks.
- Using a large ice cream scoop, scoop mounds of dough (about 3 1/2 ounces each) onto a baking sheet lined with parchment paper and sprinkle with flaky salt.
- Cover the tray with plastic wrap and refrigerate the dough for at least 24 hours, up to 72 hours.
Baking
- Preheat your oven to 350°F (175°C) for about 20 minutes.
- Line another baking sheet with parchment paper and arrange six balls of the chilled cookie dough, spaced out.
- Bake for 18 to 20 minutes or until golden brown but still soft in the centers.
- Allow to cool on the baking sheet for at least 10 minutes before transferring to a wire rack.
- Optionally, coat the bottoms of the cooled cookies with melted dark chocolate and let set.
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