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Jacques Torres Chocolate Chip Cookies
Jacques Torres Chocolate Chip Cookies are crispy-on-the-outside, gooey-on-the-inside cookie and a serious contender for the BEST EVER chocolate chip cookies.
Prep Time 1 day 1 hour
Cook Time 16 minutes
Total Time 1 day 1 hour 16 minutes
Servings 24 cookies
Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1 1/4 cups sticks unsalted butter
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 1/4 pounds bittersweet chocolate chips at least 60 percent cacao content
- Sea salt
Instructions
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Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
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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.
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When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
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Scoop dough onto baking sheet in balls about the size of a golf ball. Bake until golden brown but still soft, about 16 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. Best eaten warm!