Jacques Torres Chocolate Chip Cookies
These cookies take the classic chocolate chip recipe to a new level with a unique blend of flours and high-quality chocolate, resulting in a rich and chewy treat that everyone will love.
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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Notes
For best results, use high-quality chocolate and do not skip the refrigeration step. Experiment with baking times and be sure to measure flour correctly for the best outcome.