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.
Disclaimer: I deleted most of this post on Thursday, May 16, 2019, because all the text was about Indian food. I appreciate international cuisine, but COME ON. Jacques Torres Chocolate Chip Cookies deserve a substantial piece of the blog post pie.
What you are about to read below is, in fact, from November 2014 (mostly).
My rating: 5 out of 5 stars. Chocolate chip cookies are literally my favorite food (still true in 2019) and this recipe is THE BOMB (still true in 2019). I think the key here is to follow the recipe, hard as it may be, and refrigerate the dough for at least 24 hours. Do iiiiiit! I know when you want cookies, you want them now. Trust me, I knowww. But refrigerating the dough is what makes Jacques Torres Chocolate Chip Cookies perfect. When you shape them into golf balls (yes, big ‘ole this-looks-like-too-much-dough golf balls) and then pop them in at hot oven, it turns into a crispy-on-the-outside, gooey-on-the-inside cookie.
When I was a city-slicking waitress, my manager-friend and I would often bring each other treats. (He also had an affinity for chocolate and sugar and I had to stay on his good side somehow.) There was a Jacques Torres Chocolate near the restaurant, so naturally, Jacques Torres Chocolate Chip Cookies were in regular treat rotation. At the shop, they keep cookies on a warmer and I have fond memories of nibbling on one while watching ice skaters at Rockefeller Center in the middle of freezing February. Food is memories.
The BBF’s rating: He ate about eight of them, soooo… that’s good right? I don’t even think I asked because if he gave them anything less than a 5, I would have been so disappointed and he would have been a liar.
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.
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!
