Famous Jacques Torres Chocolate Chip Cookies
Jacques Torres Chocolate Chip Cookies are rich, gooey, and bakery-worthy. Try this famous recipe at home today!
Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1 ⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 1 ¼ cups unsalted butter room temperature
- 1 ¼ cups light brown sugar packed
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 ¼ pounds bittersweet chocolate disks or fèves at least 60% cacao content
- Sea salt flakes optional, for sprinkling
Instructions
- In a large bowl, sift together cake flour, bread flour, baking soda, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy, about 5 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Reduce speed to low and gradually add the dry ingredients, mixing until just combined.
- Fold in the chocolate pieces without overmixing.
- Press plastic wrap against the dough and refrigerate for 24 to 72 hours.
- When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop 3.5-ounce mounds of dough (about the size of a large golf ball) onto the baking sheets, spacing at least 2 inches apart.
- Sprinkle lightly with sea salt if using, and bake until golden brown but still soft in the center, about 15–18 minutes.
- Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.