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Jacques Torres Chocolate Chip Cookie: The Best Ever?
Do you remember last year when I wrote about my Top 10 Favorite Chocolate Chip Cookie recipes? One of them was this recipe from Jacques Torres. I made them again recently and still believe that they are one of the best cookies I’ve ever had. They are chewy, chocolatey, and have amazing texture. To give them an extra-cool marbled look, I used roughly chopped chocolate as the recipe instructed. The little bits of chocolate melt into each nook of the cookie, creating an amazingly layered effect. I’ve also substituted chocolate chips in lieu of chopped chocolate and it works well, too.
So tell me, do you think these are the best chocolate chip cookies? What recipe is your favorite?
Jacques Torres Chocolate Chip Cookies
adapted from the NY Times
3 1/3 cups all-purpose flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate, finely chopped
Sea salt
1. In a large bowl sift together the flour, baking soda, baking powder and salt and set aside.
2. In an electric mixer fitted with paddle attachment, cream the butter and sugars together until very light and fluff for about 5 minutes. Then, 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. Stir the chopped chocolate into the dough. Wrap the dough in plastic and refrigerate overnight or up to two days.
3. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop large rounds of dough onto a baking sheet, sprinkle them lightly with sea salt, and bake them until golden brown but still soft for 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
Throw these into the mix: 10 Ice Cream Recipes for the Summer!
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5 Comments
Gail commented on May 02 11 at 10:16 pmI agree…Jacques Torres’ cookies are the best in NYC! Perfect ratio of dough to chocolate, crisp around the edges, chewier inside, AND….salt. Salt adds that wonderful complexity that makes all the flavors work in harmony.
Great job, Kelsey!
Kathy - Panini Happy commented on May 02 11 at 10:59 pmYes. These and Alton Brown’s are my two absolute favorites. :-)
laura commented on May 04 11 at 9:17 amboth the salt and vanilla are genius at work. this recipe has def been bookmarked with my cookmarked.com account.
Brittany commented on May 04 11 at 1:04 pmI hate to sound like a simpleton, but I really like the cookie recipe on the back of Hershey’s Chipits. So delicious and creamy, and they have a really unique flavor.
britt commented on Jun 04 11 at 10:56 pmSorry,
What sets the Jacques Torres cookies apart from all others is the use of Cake Flour and bread flour combined…You should search the original that ran in the NY Times…
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