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Jacques Torres Chocolate Chip Cookies Recipe

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3.8 from 12 reviews

Jacques Torres Chocolate Chip Cookies are a classic, rich, and buttery treat featuring a perfect balance of cake and bread flours for an ideal texture. These cookies boast rich bittersweet chocolate discs folded into the dough, which is refrigerated for up to 72 hours to develop flavor and texture. Topped with flaky sea salt and baked to a golden edge while maintaining a soft, slightly underbaked center, they deliver an irresistible combination of crispy and chewy in every bite.

Ingredients

Dry Ingredients

  • 2 cups minus 2 tablespoons cake flour
  • 1 ⅔ cups bread flour
  • 1 ½ teaspoons baking powder
  • 1 ¼ teaspoons baking soda
  • ¾ teaspoon salt

Wet Ingredients

  • 1 ¼ cup softened unsalted butter
  • 1 ¼ cup packed light brown sugar
  • 1 cup + 2 tablespoons granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract

Chocolate & Topping

  • 1 ¼ pound bittersweet chocolate discs (at least 60% cocoa)
  • Flaky sea salt (for topping)

Instructions

  1. Sift Dry Ingredients: Sift together 2 cups minus 2 tablespoons cake flour, 1 ⅔ cups bread flour, 1 ½ teaspoons baking powder, 1 ¼ teaspoons baking soda, and ¾ teaspoon salt in a medium bowl and set aside.
  2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, add 1 ¼ cup softened unsalted butter, 1 ¼ cup packed light brown sugar, and 1 cup + 2 tablespoons granulated sugar. Beat on high speed for about 5 minutes until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl as needed.
  3. Beat in Eggs and Vanilla: Add 2 large eggs one at a time into the butter mixture, beating well between each addition. Then mix in 1 tablespoon vanilla extract until fully incorporated.
  4. Combine Flour Mixture: Add the sifted flour mixture to the butter mixture and mix on low speed until just fully combined. Scrape down the sides and bottom of the bowl to ensure even mixing.
  5. Fold in Chocolate: Gently fold in 1 ¼ pound bittersweet chocolate discs into the dough evenly.
  6. Refrigerate Dough: Cover the dough tightly and refrigerate for at least 24 hours, preferably up to 72 hours to allow flavor development and proper texture.
  7. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Shape Cookies and Add Topping: Portion the chilled dough into 3-ounce portions (about 85 grams), placing each on the baking sheets, with at least 3 inches of space between each cookie. Sprinkle the tops with flaky sea salt.
  9. Bake Cookies: Bake in the preheated oven for 18-20 minutes, until the edges are a golden brown but the center still looks slightly underbaked.
  10. Cool Cookies: Allow cookies to rest on the baking sheet for 10 minutes to continue baking gently. Then transfer them to a cooling rack to cool completely.

Notes

  • Refrigerating the dough for at least 24 hours improves flavor and texture significantly.
  • Using a mix of cake flour and bread flour creates the perfect balance of tenderness and chewiness in the cookie.
  • The underbaked centers will firm up as the cookies cool, giving a soft and gooey texture.
  • Sprinkling flaky sea salt on top adds a wonderful contrast to the sweetness of the cookies.
  • Use quality bittersweet chocolate discs or chop good quality chocolate bars for best flavor.

Find it online: https://cookedbysarah.com/jacques-torres-chocolate-chip-cookies-recipe/