Chocolate Chip Cookies Adapted From Jacques Torres

Name: Chocolate Chip Cookies Adapted From Jacques Torres
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups minus 2 tablespoons cake flour (8 1/2 ounces by weight); 1 2/3 cups bread flour (8 1/2 ounces by weight); 1 1/4 teaspoons baking soda; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons coarse salt; 1 1/4 cups unsalted butter; 1 1/4 cups light brown sugar (10 ounces by weight); 1 cup granulated sugar, plus; 2 tablespoons granulated sugar (8 ounces by weight); 2 large eggs; 2 teaspoons vanilla extract; 1 1/4 lbs bittersweet chocolate (disks or feves, at least 60 percent cacao content ( see note); sea salt

Servings: persons

2 cups minus 2 tablespoons cake flour (8 1/2 ounces by weight)
1 2/3 cups bread flour (8 1/2 ounces by weight)
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1 1/4 cups unsalted butter
1 1/4 cups light brown sugar (10 ounces by weight)
1 cup granulated sugar, plus
2 tablespoons granulated sugar (8 ounces by weight)
2 large eggs
2 teaspoons vanilla extract
1 1/4 lbs bittersweet chocolate (disks or feves, at least 60 percent cacao content ( see note)
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.
5
Note: Disks are sold at Jacques Torres Chocolate http://www.mrchocolate.com/detail.aspx?ID=58;.
6
Valrhona feves, oval-shaped chocolate pieces, are at Whole Foods.

2246

kcal

Calories

108

Fat

294

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups minus 2 tablespoons cake flour (8 1/2 ounces by weight), 1 2/3 cups bread flour (8 1/2 ounces by weight), 1 1/4 teaspoons baking soda, 1 1/2 teaspoons baking powder, and more.

Yes, Chocolate Chip Cookies Adapted From Jacques Torres falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!