Jacques Torres Chocolate Chip Cookie

4.85 from 32 votes

Jacques Torres Chocolate Chip Cookie

I’m going to make a bold statement: the Jacques Torres Chocolate Chip Cookies are THE BEST chocolate chip cookies I’ve ever had in my entire life. They’ve kindly shared their recipe, which I’m sharing here for you!

Prep Time15

Cook Time18

Chill Time1

Course: Dessert

Cuisine: American

Keyword: Jacques Torres Chocolate Chip Cookies, New York Times Chocolate Chip Cookies

Servings: large cookies

Author: Karli Bitner

Ingredients

2 cups minus 2 Tbsp (8.5 oz) cake flour
1 2/3 cups (8.5 oz) bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 tsp coarse salt
1 1/4 cup (278g) salted butter, softened
1 1/4 cups (10 oz) light brown sugar
1 cup plus 2 Tbsp (8 oz) granulated sugar
2 large eggs
2 tsp natural vanilla extract
1 1/4 lbs Ghirardelli bittersweet chocolate chips, 60% cacao powder
8 oz Ghirardelli bittersweet (60% cacao) chocolate bars, divided
flakey sea salt

Instructions

In a bowl, whisk together the cake flour, bread flour, baking soda, baking powder and coarse sea salt. Set aside.
2 cups minus 2 Tbsp (8.5 oz) cake flour, 1 2/3 cups (8.5 oz) bread flour, 1 1/4 tsp baking soda , 1 1/2 tsp baking powder, 1 tsp coarse salt
In the bowl of a stand mixer, combine the softened butter, brown sugar and granulated sugar. Cream together for a full 5 minutes, stopping halfway through to scrape the sides of the bowl.
1 1/4 cup (278g) salted butter, softened, 1 1/4 cups (10 oz) light brown sugar, 1 cup plus 2 Tbsp (8 oz) granulated sugar
Slow the mixer down to the lowest setting and add the eggs in one at a time mixing until completely combined.
2 large eggs
Add in the vanilla and mix.
2 tsp natural vanilla extract
Slowly add in the dry ingredients, mixing until just combined.
Pour in the bittersweet chocolate chips and mix until evenly distributed.
1 1/4 lbs Ghirardelli bittersweet chocolate chips, 60% cacao powder
Portion out the dough into 3.25 oz balls (I overfilled my #24 scoop).
Chop 2 oz of the chocolate bar and press some of the chopped chocolate onto the tops of the cookie dough balls, if desired.
8 oz Ghirardelli bittersweet (60% cacao) chocolate bars, divided
Sprinkle a little flakey sea salt on top of the cookie dough balls.
flakey sea salt
Place the cookie dough balls into a zip top bag and store in the fridge for 24-72 hours.
When ready to bake, preheat the oven to 350° F (180° C) and bake the cold cookie dough balls for 18-20 minutes or until the edges of the cookies are golden brown.
Allow the cookies to cool on the pan for 15 minutes and then transfer to a wire cooling rack to finish cooling completely.
Once completely cool, chop the remaining chocolate bars and melt in the microwave at 50% power for 30 seconds at a time until mostly melted. Use the residual heat to melt any remaining chocolate pieces while stirring until completely melted.
Spread approx 1-2 tbsp of chocolate onto the bottom of each cookies, setting the cookies onto a silicone baking mat, chocolate coated side down, allowing them to completely set up there.
Store in an airtight container for up to 3 days.

Nutrition