Chocolate Chip Cookies from Jacques Torres

These cookies. To die for. Oh my goodness, this recipe comes from Jacques Torres. I truly saved the best recipe for the end of this journey. These are, by far, my favorite chocolate chip cookies.

On your first bite, you will be transported to a warm and inviting place. A safe place. Home. These are the kind of cookies you expect sitting on your pillow at a fancy hotel. While I prefer these Mrs. Fields knockoffs, I will strive to make these more often.

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Baking supplies we love:

• Baking sheets with cooling rack
• Oven mitts
• Spatula
• KitchenAid stand mixer
• Tilt-Head Flex Edge Beater for KitchenAid
• Brownie pans

Our experience making these chocolate chip cookies from Jacques Torres

These are not your “I’m craving a cookie, let’s make cookies right now” cookies. You have to let the dough sit in the fridge for at least 24 hours before baking. It seems quite unnecessary, but since I was making these for the first time I didn’t want to deviate from the recipe. However, with the way these turned out, I will follow the recipe exactly, every single time.

You’ll also need bread flour and cake flour. Two kinds of flour we don’t just have sitting in the cabinet. I’m not entirely sure why you couldn’t use all purpose flour. Something about the protein makeup of each? So I’ll have to make these again to use up those flours (secretly not upset about that). We did need fleur de sel again. That we had that from the other cookie recipe. And this time, I had a perfect balance of salt.

My son is doing a great job measuring ingredients and he’s still a flawless stirrer. Whenever he sees me grabbing the flour or sugar, he pulls over the stool and shouts, “let’s make cookies!” It’s the cutest.

Print Recipe

Chocolate Chip Cookies from Jacques Torres

(2 votes, average: 5.00 out of 5)

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Dessert

By Jacques Torres / NY Times – Serves: 18

Prep Time: 24+ hours – Cooking Time: 20 minutes – Total Time: 24 hours

Ingredients

• 30 tbsp cake flour (aka 2 cups and then remove 2 tbsp of cake flour)
• 1 2/3 cup bread flour
• 1 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/2 tsp coarse sea salt
• 1 1/4 cups unsalted butter, room temperature
• 1 1/4 cups light brown sugar
• 18 tbsp white sugar
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 1 1/4 lbs bittersweet chocolate disks (60% cacao)

Instructions

1

Combine flours, baking soda, baking powder, and salt in a bowl. Set aside.

2

In a stand mixer or large bowl with a hand mixer, cream the butter and sugars until they're light.

3

Add eggs one at a time between mixes.

4

Stir in vanilla.

5

Slowly add flour and mix dough together on a low speed until combined.

6

Drop in chocolate and incorporate them with a wooden spoon.

7

Cover dough with plastic wrap and chill for 24 hours.

8

Now that we've waited long enough, preheat your oven to 350 degrees F.

9

Line baking sheet with parchment paper.

10

Scoop 6 large scoops onto the baking sheet. I used a large ice cream scoop.

11

Sprinkle with a little sea salt.

12

Bake until you get that beautiful golden color, but still soft. BE CAREFUL - I left a baking sheet in a little too long and the cookies were a little crunchy.

13

Remove baking sheet from the oven and let rest on a wire rack to cool for 10 minutes.

14

Move the cookies from the baking sheet to a wire rack to finish cooling.

15

Repeat with your remaining dough! And try not to eat too many of these in one sitting 😉

Notes

Recipe comes to us by way of the NY Times who adapted a recipe from Jacques Torres.