Jacques Torres Chocolate Chip Cookies
These famous Jacques Torres chocolate chip cookies are soft and chewy, and loaded with bittersweet chocolate discs. With golden edges, a soft center, and a sprinkle of sea salt on top, they’re the ultimate bakery-style chocolate chip cookies you can make at home.
Servings: 18
Ingredients
- 2 cups minus 2 Tablespoons Cake Flour * (8 1/2 ounces) see notes
- 1 2/3 cups Bread Flour * (8 1/2 ounces) see notes
- 1 1/4 teaspoons Baking Soda
- 1 1/2 teaspoons Baking Powder
- 1 1/2 teaspoons Salt (if using unsalted butter, reduce to 3/4 teaspoon if using salted butter)
- 1 1/4 cups Unsalted Butter (2 1/2 sticks)
- 1 1/4 cups Light Brown Sugar (10 ounces)
- 1 cup plus 2 Tablespoons Granulated Sugar (8 ounces)
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 1 1/4 pounds Semi-Sweet or 60% Chocolate Disks, Feves, or Chunks
- Sea Salt Flakes
Instructions
- In a large bowl, add flours, baking soda, baking powder and salt into a bowl. Set aside.
- 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.
- Add dry ingredients and mix until just combined. Add chocolate pieces and stir into dough. Wrap cookie dough into plastic wrap and chill in the refrigerator for 24 to 36 hours.
- When ready to bake, preheat oven to 350 degrees. Line a light-colored baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 3½-ounce mounds of dough (the size of generous golf balls) onto baking sheet. For more gourmet looking cookies, set aside some chocolate to press into the tops of the cookies as soon as you remove them from the oven.
- Sprinkle lightly with salt and bake until golden brown but still soft, 15 to 18 minutes. Lightly press more chocolate into the tops of the baked cookies. Transfer the cookies to a wire rack to cool.
Notes
- Instead of using both cake flour and bread flour, you may use only all-purpose flour. You will need 3 3/4 cups total (17 ounces weighed).
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Can I add melted chocolate to the bottom of the cookies? Yes!
- Melt high-quality chocolate (about 8 ounces of 60–70% cacao chocolate, the same type you used in the dough) over a double boiler or in short bursts in the microwave until smooth. Dip the bottom of each cooled cookie gently into the melted chocolate, just enough to coat it evenly. Place the dipped cookies chocolate-side up on a parchment-lined tray. Let them set at room temperature until the chocolate firms up — or chill them for 10–15 minutes for faster setting.
