Legendary Jacques Torres Chocolate Chip Cookies
User Reviews
5.0
96 reviews
Excellent
-
Prep Time
1 d 12 hrs
-
Cook Time
mins
-
Total Time
1 d 12 hrs 13 mins
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Servings
55 cookies
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Calories
150 kcal
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Course
Dessert
Legendary Jacques Torres Chocolate Chip Cookies
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Jacques Torres Chocolate Chip Cookies may be some high maintenance cookies, but you will NEVER taste a better buttery, salty sweet cookie.
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Ingredients
- 2 cups, minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 2 1/2 ticks (1 1/4 cups) unsalted butter
- 1 ¼ cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 ¼ pounds bittersweet chocolate disks or fèves , at least 60 percent cacao content (see note)
- sea salt
Instructions
- In a bowl, combine the two flours, baking soda, baking powder and salt.
- Using your stand mixer, cream the butter and sugars together for 5 minutes. You want the mixture to be significantly lighter than when you started.
- Add the eggs in one at a time, making sure they are mixed in well after each one. Don't worry about over-mixing yet, there is no flour in the bowl.
- Add in the vanilla. Lower the speed and add in the flour mixture for just a few seconds until it is mixed in. This is when you should worry about over-mixing.
- Add in the chocolate fèves and mix carefully with spatula to prevent breakage.
- Take the bowl off the stand mixture and cover the dough with plastic wrap as if it was a guacamole. Letting air get to the dough will dry it out in a bad way.
- Refrigerate for 36 hours. Technically you could for 24, but trust me go for 36.
- Preheat your oven to 350 degrees F or 176C.
- Using a 2 tablespoon scoop, put them onto a baking sheet.
- Sprinkle the tops with sea salt. I love Maldon Sea Salt.
- Bake for 11-13 minutes.
- Let them cool for 5-10 minutes.
- Best enjoyed warm.
- This made 55 cookies for me, 39 of which we froze for later use! It is the gift that keeps on giving.
- Alternately, here is text from the original recipe for larger cookies: Scoop 6 3 1/2-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.
Notes
- Recipe from NY Times
- NY Times
Nutrition Information
Show Details
Calories
150kcal
(8%)
Carbohydrates
26g
(9%)
Protein
2g
(4%)
Fat
3g
(5%)
Saturated Fat
3g
(15%)
Cholesterol
6mg
(2%)
Sodium
103mg
(4%)
Potassium
101mg
(3%)
Sugar
12g
(24%)
Vitamin A
10IU
(0%)
Vitamin C
0.1mg
(0%)
Calcium
44mg
(4%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 55cookies
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 26g | 9% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 103mg | 4% |
| Potassium | 101mg | 2% |
| Sugar | 12g | 24% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 44mg | 4% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
96 reviews
Excellent
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