Jacques Torres' Chocolate Chip Cookies
Makes about 40 cookies.
- 480g all purpose flour (about 3 ⅔ cups)
- 1 ¼ tsp baking soda
- 1 ½ tsp baking powder
- 1 ½ tsp salt
- 285g unsalted butter (about 2 ½ sticks)
- 285g light brown sugar (about 1 ¼ cups)
- 225g granulated sugar (about 1 cup plus 2 tbsp)
- 2 large eggs
- 2 tsp vanilla extract (good stuff, like LAFAZA)
- 300g semisweet chocolate chips
- Sift flour, baking soda, baking powder and salt into a bowl. Set aside.
- 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.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat.
- 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, 14 to 16 minutes. Cool on a wire rack.
The original recipe calls for:
- 566g of "bittersweet chocolate disks or fèves, at least 60 percent cacao content" instead of semisweet chips
- 241g cake flour and 241g bread flour instead of all purpose flour (the average gluten content of the cake and bread flours combined is about the same as the all purpose flour)
Nov 26, 2021 •