Jacques Torres Chocolate Chip Cookies
Experience the perfect balance of chewy interiors and crisp edges in Jacques Torres' signature chocolate chip cookies, elevated by high-quality ingredients and a 24-hour refrigeration step for optimal flavor.
Ingredients
Dry Ingredients
- 2 cups minus 2 tablespoons cake flour Ensure it's sifted for best results.
- 1 2/3 cups bread flour Blend for texture.
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
Wet Ingredients
- 1 1/4 cups salted butter, softened 2 1/2 sticks, at room temperature.
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs Bring to room temperature.
- 2 teaspoons pure vanilla extract
Chocolate
- 1 1/4 pounds bittersweet chocolate At least 60% cocoa.
- 8 ounces chopped additional dark chocolate (optional) For coating, if desired.
Instructions
Preparation
- Start by collecting all your ingredients and letting them come to room temperature.
Mixing Butters and Sugars
- In the bowl of a stand mixer, combine the softened salted butter with light brown sugar and granulated sugar. Beat for about 4-5 minutes until creamy and light in color.
Incorporating Eggs
- Add the eggs one at a time, mixing well after each addition. Stir in the pure vanilla extract.
Preparing Dry Ingredients
- In a separate bowl, whisk together cake flour, bread flour, baking soda, baking powder, and coarse salt.
Combining Wet and Dry Mixtures
- Gradually add the dry flour mixture to the wet mixture, mixing just until combined.
Adding Chocolate
- Gently fold in the chunks of bittersweet chocolate.
Portioning Dough
- Scoop out mounds of dough weighing about 3 1/2 ounces each onto a parchment-lined baking sheet.
- Leave space between each mound as the cookies will spread while baking.
Final Touches and Refrigeration
- Sprinkle the tops of the unbaked dough with flaky salt.
- Cover the baking sheet and place it in the refrigerator for at least 24 hours.
Baking
- Preheat your oven to 350°F (175°C) and bake the cookies for about 18-20 minutes.
- Watch closely for a golden-brown color.
Cooling
- Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack.
Optional Coating
- Coat the bottoms of warm cookies in melted dark chocolate before they cool completely.
Notes
For best results, weigh your ingredients accurately, rest the dough in the refrigerator to enhance flavor, and serve warm.