Jacques Torres Chocolate Chip Cookies
These are a copycat version of the legendary Jacques Torres chocolate chip cookies, and a must-try for anyone looking for one of the best homemade chocolate chip cookie recipes!
Ingredients
- 2 cups minus 2 Tablespoons cake flour (252 grams)
- 1 ⅔ cups bread flour (241 grams)
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon coarse salt
- 1 ¼ cups salted butter , softened (280 grams)
- 1 ⅓ cups light brown sugar (264 grams)
- 1 cup granulated sugar (220 grams)
- 2 large eggs
- 2 ½ teaspoons vanilla extract
- 2 cups chocolate chips, disks or chunks , semi-sweet or dark
- flakey sea salt , for top
Instructions
- Whisk dry ingredients: In a medium sized mixing bowl, add cake flour, bread flour, baking soda, baking powder and course salt. Whisk together.
- Cream wet ingredients: In a separate mixing bowl, cream together the softened butter, brown sugar and white sugar for 5 minutes using a hand mixer. Scrape down the sides, as needed.
- Add eggs and vanilla: Add the 2 eggs one at a time and 2 1/2 teaspoons vanilla. Mix until well combined.
- Combine dry and wet ingredients: Slowly add the dry ingredients into the wet, mixing only until barely combined. Don't overmix the dough.
- Add chocolate: Fold in the 2 cups chocolate disks.
- Make cookie dough balls: Using a large cookie scoop, make 24 balls of dough. Sprinkle some flaky sea salt on the top of each cookie ball.
- Refrigerate dough: Put all the cookie dough balls in a zip-top bag, seal, and keep in the refrigerator for at least 24 hours (up to 72 hours).
- Preheat and prepare: When ready to bake, preheat the oven to 350°F. Line cookie sheet with parchment paper.
- Bake cookies: Place 6 cookies on the prepare cookie sheet. Bake for 15-20 minutes. The cookies will start to brown around the edges.
- Cool: After you remove the pan from the oven, allow the cookies to rest and cool on the pan for 15 minutes before transferring to a wire cooling rack.
Notes
Chocolate: I like to use the Guittard super cookie chips (best deal usually at Winco), or I will use the Trader Joe's chocolate chunks or chop down their dark chocolate pound bar. You could also just use chocolate chips.
Chocolate bottom: They do sell the chocolate bottom on their cookies in the box. This is optional, but highly recommended for chocolate lovers. Simply melt 1 chocolate bar (I used Ghiradelli 60% cacoa bar). Once the cookies are cooled, flip them over and spread a thin layer of chocolate on the bottom and allow to harden.
Storage: Store in a covered container up to 4 days, or freeze up to 3 months.
Nutrition
Calories: 333kcal, Carbohydrates: 47g, Protein: 4g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 42mg, Sodium: 252mg, Potassium: 69mg, Fiber: 1g, Sugar: 32g, Vitamin A: 358IU, Vitamin C: 0.1mg, Calcium: 51mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
