Jacques Torres Chocolate Chip Cookies

Chocolate chip cookies are the epitome of home baking. Many a baker’s first attempts in the kitchen involved a chocolate chip cookie. It seems some people have a go-to recipe, while others are on the quest for the ultimate chocolate chip cookie. As for me, I’m open to trying out new recipes and revisiting the one I grew up on. There are plenty of chocolate chip cookie recipes out there claiming to be the perfect one, so I felt they were deserving of their own category.

I decided to start this experiment with French maître chocolatier Jacques Torres. Watch the video of the adorable Mr. Chocolate himself make his famous recipe. These chocolate chip cookies are HUGE. The amount of chocolate is overwhelming (in a good way of course). You get chocolate in every bite. It’s important to use high quality dark chocolate for this recipe. The sprinkling of sea salt is the perfect finishing touch to balance out the cookie. I love the sweet and salty combination. This is one very strong contender.

Jacques Torres CCC 1

Bon appétit!

Recipe adapted from Jacques Torres

Yields 18 portions

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 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 eggs
2 teaspoons pure vanilla extract
1 1/4 pounds bittersweet chocolate disks, at least 60% cacao content
Sea salt for sprinkling

1) Whisk both flours, baking soda, baking powder, and salt together in a bowl. Sift and set aside.
2) Cream the butter and both sugars together until very light, about 5 minutes, in the bowl of a stand mixer fitted with a paddle attachment.
3) Add the eggs, one at a time. Mix well.
4) Add the vanilla.
5) Reduce the speed and add the flour mixture, mixing until just combined, about 5 to 10 seconds.
6) Incorporate the chocolate.
7) Press plastic wrap against dough and refrigerate for 24 to 36 hours. The dough can be refrigerated for up to 72 hours.
8) Preheat the oven to 350F and line a baking sheet with parchment paper.
9) Scoop six 3 1/2-ounce mounds of dough onto the baking sheet.
10) Sprinkle the cookies lightly with sea salt.
11) Bake the cookies until golden brown but still soft, 18 to 20 minutes.
12) Transfer the baking sheet to a wire rack and let cool for 10 minutes.
13) Place the cookies on a rack to cool a bit more. Serve warm.
14) Repeat with the remaining dough.

Jacques Torres CCC 6

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