Description
Jacques Torres Chocolate Chip Cookies are a rich and indulgent treat featuring a blend of cake and bread flours, layers of texture, and deeply flavored bittersweet chocolate discs. The dough is refrigerated for up to 72 hours to develop flavor and texture, resulting in chewy, flavorful cookies topped with flaky sea salt for a perfect balance of sweet and salty.
Ingredients
Dry Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1 ⅔ cups bread flour
- 1 ½ teaspoons baking powder
- 1 ¼ teaspoons baking soda
- ¾ teaspoon salt
Wet Ingredients
- 1 ¼ cups softened unsalted butter
- 1 ¼ cups packed light brown sugar
- 1 cup + 2 tablespoons granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Add-ins and Toppings
- 1 ¼ pounds bittersweet chocolate discs (at least 60% cocoa)
- Flaky sea salt (for topping)
Instructions
- Sift the Dry Ingredients: In a medium bowl, sift together 2 cups minus 2 tablespoons cake flour, 1 ⅔ cups bread flour, 1 ½ teaspoons baking powder, 1 ¼ teaspoons baking soda, and ¾ teaspoon salt. Set aside this well combined flour mixture.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, add 1 ¼ cups softened unsalted butter, 1 ¼ cups packed light brown sugar, and 1 cup plus 2 tablespoons granulated sugar. Beat on high speed for about 5 minutes until the mixture becomes light and fluffy. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Beat in Eggs and Vanilla: Add 2 large eggs one at a time to the creamed butter and sugar mixture, mixing well after each addition. Then add 1 tablespoon vanilla extract and mix until fully incorporated.
- Combine with Dry Ingredients: Gradually add the sifted dry ingredient mixture to the wet ingredients and mix on low speed until everything is fully incorporated. Scrape down the sides and bottom of the bowl to ensure no dry flour remains.
- Fold in Chocolate Discs: Using a spatula, fold 1 ¼ pounds of bittersweet chocolate discs (at least 60% cocoa) gently into the dough until evenly distributed.
- Refrigerate the Dough: Cover the bowl and refrigerate the dough for at least 24 hours, or up to 72 hours, to develop flavor and improve texture.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper.
- Portion the Dough: Portion the chilled dough into 3-ounce pieces and place them spaced at least 3 inches apart on the prepared baking sheets. Sprinkle the tops with flaky sea salt to add a delicate salty contrast.
- Bake the Cookies: Bake the cookies for 18-20 minutes until the edges are golden brown. The centers will appear underbaked but will set as the cookies cool.
- Cool the Cookies: Allow the cookies to sit on the baking sheet for 10 minutes to continue cooking and firming up before transferring them to a wire rack to cool completely.
Notes
- Refrigerating the dough for at least 24 hours is crucial for flavor development and texture. Dough can be refrigerated up to 72 hours.
- Using a mix of cake flour and bread flour creates a unique texture—soft yet chewy.
- Bittersweet chocolate discs provide larger chocolate chunks for more pronounced chocolate bites.
- Sprinkling flaky sea salt on top before baking enhances the cookie’s flavor by balancing sweetness.
- Allow cookies to cool on the baking sheet before moving to a rack to prevent breaking.