Chocolate Chip Cookies by Jacques Torres
User Reviews
4.9
Chocolate Chip Cookies by Jacques Torres
Description
Jacques Torres’ Chocolate Chip Cookies blend cake flour and bread flour, producing a cookie with a delicate crumb but sturdy enough to hold the chocolate without spreading excessively. The dough starts by creaming unsalted butter with light brown and granulated sugars until airy, then eggs and vanilla are added for moisture and flavor. Dry ingredients, including baking soda and baking powder, are incorporated briefly to avoid toughening. The dough is studded with bittersweet chocolate disks and refrigerated for up to 36 hours to develop flavor and texture.
For baking, large dollops are placed on parchment-lined sheets with chocolate pieces oriented for appearance. A light sprinkle of sea salt on top balances the sweetness and enhances the chocolate flavor. Baking yields cookies with crisp edges and a soft, chewy center, showcasing the complex sugar mixture and chocolate interplay. They can be made ahead and baked in batches, maintaining freshness.
Ingredients
- 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 butter unsalted, sticks
- 10 ounce light brown sugar light brown
- 8 ounce granulated sugar granulated, 1 cup plus 2 tablespoons
- 2 egg large
- 2 teaspoons vanilla extract natural
- ¼ pound bittersweet chocolate disks or fèves with at least 60% cocoa content (see note)
- salt sea salt
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.
Notes
User Reviews
Overall Rating
4.9
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