Chocolate Chip Cookies by Jacques Torres

Name: Chocolate Chip Cookies by Jacques Torres
Prep time: 2 d 10 min
Cook time: 40 min
Total time: 2 d 50 min
Yield: 18 cookies
Ingredients: 8 ½ ounce cake flour; 8 ½ ounce bread flour; ¼ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 2 ½ sticks of butter; 10 ounce light brown sugar; 8 ounce granulated sugar; 2 large eggs; 2 teaspoons natural vanilla extract; ¼ pound bittersweet chocolate disks; sea salt

User Reviews

4.9

144 reviews

Excellent

Prep Time
2 d 10 mins
Cook Time
10 mins
Total Time
2 d 50 mins
Servings
18 cookies
Course
Dessert
Cuisine
American

Chocolate Chip Cookies by Jacques Torres

Iris Warren

Report

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Share:

I Made This!

108 people made this

Print

30 people printed this

Save this

86 people saved this

Ingredients

Servings

8 ½ ounce cake flour 2 cups minus 2 tablespoons
8 ½ ounce bread flour 1 2/3 cups
¼ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt coarse
2 ½ sticks of butter unsalted
10 ounce light brown sugar light brown
8 ounce granulated sugar granulated, 1 cup plus 2 tablespoons
2 large eggs
2 teaspoons natural vanilla extract
¼ pound bittersweet chocolate disks or fèves with at least 60% cocoa content (see note)
sea salt

Add to Shopping List

Instructions

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition.
Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours.
Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 ½ -ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.