Crunchy on the outside, gooey in the inside, sweet and salty chocolate chip cookies.
Every week until Christmas, I will be posting a new cookie recipe to celebrate! Today, I am sharing Jacques Torres’ famous chocolate chip cookie recipe that my mom found in the New York Times. So far this month, I have shared Greek Sesame Twist Cookies, Perfect Peanut Butter Blossoms, Super Simple Nutella Lover’s Chocolate Cookies, and Chocolate Dipped Coconut Macaroons. Follow my blog and my Instagram so you don’t miss another recipe!
Over the years, I have been trying to find the perfect chocolate chip cookie recipe. Although chocolate chip cookies are the most basic cookie, a good recipe is so hard to find. I was so excited to give this New York Times recipe a try! I like my chocolate chip cookies crunchy on the edges and gooey and slightly cakey in the center with a strong chocolatey flavor throughout the whole cookie. These cookies check off all the boxes! The edges have a nice, crunchy caramelized exterior with a sweet, buttery, and chocolatey center that melts in your mouth.
I added my own little spin on this recipe. I have discovered that the key to making the best chocolate chip cookie is to use chopped chocolate (especially Jacques’ good chocolate). It could be a chocolate bar that you chop up into small pieces or chocolate chips that you chop. It is important to cut whatever chocolate you use because it will create small flakes of chocolate that will get distributed throughout the dough. This will give the cookie a chocolatey flavor in every bite!
This cookie also requires cake flour and bread flour as opposed to all-purpose flour. The combination of these flours provides the perfect chewiness and tenderness that makes the cookie so unique and perfect. It is crucial to let the dough rest in the fridge for at least 24 hours to let the gluten rest and the butter to chill. During this time, the flavors will develop and get richer. This dough freezes well too, so if you freeze them, you can always have a fresh baked cookie (or cookies) whenever you are craving it! Before baking, sprinkle some coarse salt on top of the cookie to elevate the flavor and make a sweet and salty treat. I like to use pink salt. Then, bake until slightly golden on the edges.
Although it is some extra work to chop the chocolate and use a mix of flours, it is well worth it in end. These cookies from the famous Chocolatier, Jacques Torres are exceptionally delicious. I would love to see your chocolate chip cookies! Tag me in your creations @beyondbakingwithamandajane on Instagram.
Fabulous Famous Jacques Torres Chocolate Chip Cookies
- 2 cups minus 2 Tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons sea salt
- 1 1/4 cups unsalted butter (2 1/2 sticks), room temperature
- 1 1/4 cup packed light brown sugar
- 1 cup plus 2 tablespoons ganulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 pounds chopped chocolate
- Sea salt to sprinkle
- Line cookie tray with a silicon mat or parchment paper.
- In a medium bowl, stir together the flours, baking soda, bakign powder, and salt. Set aside.
- In the bowl of a stand mixer, cream the butter and sugars until very light, about 5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
- Add the dry ingredients until just combined. Do not over mix.
- Fold in chopped chocolate.
- Scoop the dough using a 1-inch cookie scoop and place each dough ball next to each other on a lined cookie tray to chill for 24-72 hours. *note: you can also place in a container with parchment paper and freeze.
- When ready to bake, preheat oven to 350 degrees F. Place dough 2 inches apart on lined cookie trays. Sprinkle the top with sea salt.
- Bake for 10-12 minutes, or until the edges are slightly golden.