Jacques Torres' Secret Chocolate Chip Cookie Recipe
There a few different versions of Jacques Torres's chocolate chip cookie recipe. This is supposed to be the closest to the real thing. For best results, weigh your ingredients.
Servings 18 cookies
Cost 5
Ingredients
- 2 cups cake flour (230 grams)
- 1 ⅔ cups bread flour (230 grams)
- 1 teaspoon baking soda
- 1 ⅓ teaspoon baking powder (just eyeball the ⅓ teaspoon)
- 1 ½ teaspoons coarse salt
- 18 ½ tablespoons unsalted butter (260 grams)
- 1 ¼ cups light brown sugar, packed tightly (260 grams)
- 1 cup plus 2 tablespoons granulated sugar (220 grams)
- 2 large eggs (105 grams)
- 2 teaspoons vanilla extract
- 3 cups large bittersweet chocolate chips or Chocolate Feves
- coarse salt or Maldon salt for sprinkling on top
Instructions
- Do not preheat the oven yet because the dough requires chilling.
- In a large mixing bowl, stir together both of the flours, baking soda, baking powder and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add vanilla and mix until blended, scraping sides of bowl.
- Add the flour mixture and mix until blended, then add the chocolate.
- Scoop big mounds of dough and set on a parchment lined tray or a couple of plates. Cover with plastic wrap and chill overnight.
- When ready to bake, set dough on a parchment lined baking sheet spacing about 3 inches apart. If you want, you can sprinkle the tops with coarse salt.
- Bake in a preheated 350 degree oven until lightly browned, but still soft, about 18-20 minutes.