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Jacques Torres Chocolate Chip Cookies
Jacques Torres Chocolate Chip Cookies may be a bit fussy to make, but they're just so, so good!
Ingredients
- 2 cups (240 g) cake flour
- 2 cups (240 g) bread flour
- 1 1/2 teaspoons teaspoons baking powder
- 1 1/4 teaspoons teaspoons baking soda
- 1 1/2 teaspoons teaspoons salt
- 1 1/4 cups (282 g) unsalted butter, softened
- 1 1/2 cups (284 g) firmly packed light brown sugar, scant (1 1/4 cups + 3 tablespoons)
- 1 1/8 cup (225 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 pounds (567 g) bittersweet chocolate discs, about 60% cacao
- sea salt
Recommended Products
- Escali Kitchen Scale
- KitchenAid Classic Plus 4.5-Qt. Tilt-Head Stand Mixer
- 4-Tablespoon Scoop
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Instructions
- Thoroughly whisk together (or sift) the cake flour, bread flour, baking powder, baking soda, and salt. Set aside.
- Using a mixer with the paddle attachment, beat the butter, brown sugar, and sugar until light and fluffy (about 5 minutes). Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture, mixing just until combined (about 10 seconds). Stir in the chocolate discs, trying not to break them.
- Cover the dough with plastic wrap, pressing the plastic directly against the dough. Chill for 24 to 72 hours.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liner.
- Divide the dough into 3.5 ounce (99g) portions. (Use a #14 or #16 scoop to get about 1/4 cup of dough and use your scale to adjust.) Place the mounds of dough on the prepared pans. (You can get about 6 cookies on a pan, but I often just bake 4 at a time to give them a little more space to spread.) Sprinkle the top of each cookie with a pinch of sea salt.
- Bake 18 to 20 minutes, or until golden brown but still soft.
- Cool on the pans on a wire rack for 10 minutes. Then transfer the cookies to a rack to cool completely.
Notes
- The Imperial measurements in the original recipe don't exactly line up with my weight conversions. That's actually an issue you'll find among different recipe sources and why weight is the better way to measure. I only make these cookies using metric weights, and I very highly encourage you to do so. I have adjusted the Imperial (cup) measurements to be more in line with my experience of measuring and to be consistent in how I present these measurements in my recipes. Please see the original recipe at The New York Times to compare Imperial measurements if you are unable to weigh your ingredients.
- Store in an airtight container at room temperature up to a week.
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