Jacques Torres' Chocolate Chip Cookies

Makes about 40 cookies.

Ingredients

Dry

Wet

Directions

  1. Sift flour, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. 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. Drop chocolate pieces in and incorporate them without breaking them. 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 or frozen.
  3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
  4. Scoop dough into 45g balls (about the size of golf balls) and place on lined 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 slightly golden brown but still soft, 15 to 17 minutes. Cool on a wire rack.

Notes

The original recipe calls for:

Nov 26, 2021 • recipes (1)