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Jacques Torres' Chocolate Chip Cookies

117ChocCookies
Mr. Chocolate reinvents this classic American cookie.
skill level
Easy
time
30-60min
servings
18
cost
$
Contributed by :
This cookie is Daphne's favorite, and once you take a bite it will be yours also.
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ingredients
  • 2 cups minus to 2 tablespoons Cake flour
  • 1 2/3 cup Bread flour
  • 1 1/4 teaspoon Baking soda
  • 1 1/2 teaspoon Baking powder
  • 1 1/2 teaspoon Coarse salt
  • 1 1/4 cups (2 1/2 butter) Unsalted butter
  • 1 1/4 cups Light brown sugar
  • 1 cups plus 2 tablespoons Granulated sugar
  • 2 Large eggs
  • 2 teaspoon Natural vanilla extract
  • 1 1/4 pounds Bittersweet chocolate at least 60 percent cacao content
  • Sea salt for garnish
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 cups minus to 2 tablespoons Cake flour
    1 2/3 cup Bread flour
    1 1/4 teaspoon Baking soda
    1 1/2 teaspoon Baking powder
    1 1/2 teaspoon Coarse salt
    Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  • 2
    1 1/4 cups (2 1/2 sticks) Unsalted butter
    1 1/4 cups Light brown sugar
    1 cup plus 2 tablespoons Granulated sugar
    Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
  • 3
    2 Large eggs
    2 teaspoon Natural vanilla extract
    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.
  • 4
    1 1/4 pounds Bittersweet chocolate at least 60 percent cacao content (Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.)
    Drop chocolate pieces in and incorporate them without breaking them.
  • 5
        
    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. 
  • 6
        
    When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. 
  • 7
    Sea salt for garnish
    Scoop 6 3 ½ -ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 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. Eat warm, with a big napkin.
 
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