I know that’s kind of a bold thing to say. But I think it’s true. I’d been eyeing this Jacques Torres recipe for a few months now. Truth be told: I first learned about this recipe through Martha Stewart’s tv show. So when I saw the recipe again in a NYT’s dining section article last week, I gave in, mostly because I’m unemployed and have a lot of time on my hands. I had been avoiding making a batch because it seemed like a fussy recipe for something so simple. It calls for a combination of bread flour and cake flour and special chocolate ‘discs,’ from Jacques Torres’s personal line of chocolate, found at Whole Foods. Right. I used a good quality big chocolate chip, which worked just fine. According to my Chief Taster, they’re hands down the best chocolate chip cookies I’ve ever made. Thick. Chewy and soft on the inside. Crispy on the outside. I think it’s super important to weigh the flours and sugars for the most accurate measures. Don’t skimp on the salt. Also, do not cook cookies longer than 20 minutes. 18 minutes was ideal for me. They won’t look done, just barely a light brown–that’s good. They’ll finish cooking out of the oven. Oh, and I definitely didn’t wait 24 hrs to bake, more like 2-3 hrs. Now try it!! Seriously. And tell me if you agree.
Recipe: Adapted from Jacques Torres
Time: 45 minutes, plus at least 24 hours chilling
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) 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 disks or fèves, at least 60% cacao content
Sea salt.
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. 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, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
Yield: 1 1/2 dozen 5-inch cookies.
I like chocolate chip cookies and your blog a lot!
Hey Louisa! Definitely the BEST chocolate chip cookie I’ve ever made!!! I had to improvise…didn’t have any choco discs or feves…only regular semi-sweet & about 1/2 cup of heath bits…yummmmm!!! Your Dad can’t wait for more…he packs several in his “lunch bucket”, while they last…the good news is that you can bake one tray at a time, and pre-scoop the rest, leaving them in the refrig. for a few days, or freeze the balls in a ziplock to pull them out & bake them as needed. These held their shape perfectly, must be the combo of bread flour (higher gluten) and cake flour. But they are still tender inside & crisp outside! Thanks!! XO