Jacques Torres chocolate chip cookies
These extraordinary chocolate chip cookies are in a class by themselves. My daughter says they shouldn’t even be called cookies they are so good. Adapted from Jacques Torres recipe.
Ingredients
Scale
- 2 cups minus 2 T cake flour
- 1 2/3 cup all purpose flour
- 1 1/4 t baking soda
- 1 1/2 t baking powder
- 1 1/2 t kosher salt
- 2 1/2 sticks unsalted butter, room temperature
- 1 1/4 cups light brown sugar
- 1 cup plus 2 T sugar
- 2 large eggs
- 2 t vanilla extract
- 2 9.7-ounce bars Scharffen Berger 62 % bittersweet or 70% bittersweet chocolate
- Maldon sea salt
Instructions
- Mix flours, baking soda, baking powder and salt together in a bowl. Set aside.
- Using a large chef’s knife chop the chocolate into 1/4″ to 3/4″ pieces. See pictures for example. Larger shards will result in bigger gooier smears of chocolate.
- If you have one, use a stand mixer with a paddle attachment. On medium-high speed, cream together the butter and sugars for 5 minutes. Add eggs and vanilla. Mix for another 5 minutes, occasionally scraping down the sides of the bowl. Butter is creamed when it is light and fluffy, has expanded in volume and is pale yellow in color.
- Reduce mixer speed to low and add dry ingredients and mix just until combined. This will take less than a minute. Turn off mixer and gently hand stir in chocolate.
- Using a 1/4-cup measure, scoop out 25 balls of dough. Lay a piece of plastic wrap over the cookies and press down to minimize contact with the air. Cover tightly with a second piece of plastic wrap. Refrigerate 24 to 72 hours.
- When ready to bake, heat oven to 325 degrees if using a convection oven, or 350 degrees if using a conventional oven. Cover a 13 x 18″ baking sheet in parchment or a silpat and arrange 6 balls of dough on the sheet. Sprinkle a pinch of Maldon salt on the top of each cookie. Bake 7 minutes and rotate the cookie sheets so the cookies bake evenly. Bake another 7 minutes and check. The cookie tops should be golden brown, but still soft. If they are not done after 14 minutes, add baking time one minute at a time. Do not over cook. Let the cookies cool on the baking sheet for 10 minutes then transfer to a wire rack to finish cooling.