Jacques Torres Chocolate Chip Cookies
Also called The New York Times chocolate chip cookie recipe, Jacques Torres chocolate chocolate chip cookies are known as the best ever!
Servings: 18
Calories: 507kcal
Ingredients
- 2 cups minus 2 tablespoons cake flour 8½ ounces
- 1 ⅔ cups bread flour 8½ ounces
- 1 ¼ tsp baking soda
- 1 ½ tsp baking powder
- 1 ½ tsp salt
- 1 ¼ cups unsalted butter 2½ sticks, see notes for salted
- 1 ¼ cups light brown sugar 10 ounces
- 1 cup plus 2 tablespoons granulated sugar 8 ounces
- 2 large eggs
- 2 tsp vanilla extract or vanilla bean paste
- 20 oz bittersweet chocolate fèves, disks, or chocolate bars ideally 60% cocoa
- Flakey Sea Salt for sprinkling on cookies
Instructions
- If you’re using chocolate bars rather than féves, chop the chocolate bars until ¼-½ inch pieces and set aside.
- Sift together the flour, salt, baking soda and baking powder. Set aside.
- Using a standing mixer with a paddle attachment or a hand held mixer with a large bowl, cream the butter, granulated sugar, and brown sugar on medium speed for 4-5 minutes until fully combined and light and fluffy. Be sure to scrape down the sides fo the bowl as necessary.
- Add the eggs, one a time, making sure to fully incorporate the each egg before adding the next. Then mix in the vanilla until combined.
- Gently add the flour mixture and mix until just combined. Do not over mix the dough or it can get tough. You want mix only until combined.
- Gently fold in the chocolate pieces using a spatula.
- Line a baking sheet with parchment or a silicone baking mat and place about 3 ½ oz balls of dough (about the size of this cookie scoop) onto a baking sheet. At this point you can place them close together as you will not be baking them just yet.
- Top with a sprinkle of sea salt, then cover with plastic wrap and place in the fridge for 24-36 hours.
- When ready to bake, preheat the oven to 350 ℉.
- Line a baking sheet with parchment or a silicone baking mat.
- Place 6 balls of dough on the pan, leaving at least 2 inches around each cookies. Bake for 18-20 minutes until the edges are browned. Remove from oven, let cool, and enjoy!
Notes
- If using salted butter, decrease salt in the recipe by ½ tsp.
- Scooping the dough before putting them in the fridge makes baking them much easier than trying to scoop out the dough once it has firmed up in the fridge.
- Same goes for adding salt, the salt can stick a little better if you it to the soft dough. But, you can also add the salt before baking or even right after they get out of the oven.
- This makes 18-20 giants cookies, but you can also make regular sized cookies (about 2-3 tbsp dough). Adjust cooking time to 8-12 minutes.
- These cookies will last about a week in an airtight container at room temperature. You can also freeze the cookies (either baked or unbaked) for up to a month.
Nutrition
Serving: 1cookie | Calories: 507kcal | Carbohydrates: 64g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 287mg | Potassium: 271mg | Fiber: 3g | Sugar: 39g | Vitamin A: 437IU | Calcium: 57mg | Iron: 2mg
