Jacques Torres' Chocolate Chip Cookies
Posie (Harwood) Brien
Photo by Posie Harwood
- Serves
- 2 1/2 dozen large cookies
- Prep Time
- 24 Hours
- Cook Time
- 15 Minutes
Beloved for good reason, these epic cookies are packed with gooey puddles of melted chocolate. Cake flour, bread flour, and a 24-hour rest give them an exceptional chewy but firm texture.
Ingredients
- 2 cup minus 2 tablespoons cake flour
- 1 2/3 cup bread flour
- 1 1/2 teaspoon baking powder
- 1 1/4 teaspoon baking soda
- 1 1/2 teaspoon coarse salt
- 1 1/4 cup (2 1/2 sticks) butter, at room temperature
- 1 1/4 cup packed brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 1/3 pound bittersweet chocolate discs
- flaky sea salt, for sprinkling
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Directions
- Step 1
In a large bowl, whisk together the cake flour, bread flour, baking powder, baking soda, and coarse salt. Set aside.
- Step 2
In a large bowl or stand mixer, cream the butter and sugars until light and fluffy.
- Step 3
Add the eggs, one at a time, to the butter/sugar mixture and beat well. Add the vanilla and mix thoroughly, scraping down the sides of the bowl as you go.
- Step 4
Add the flour mixture gradually, beating until just combined, 5 to 10 seconds.
- Step 5
Fold in the chocolate using a spatula.
- Step 6
Press a piece of plastic wrap against the surface of the dough and refrigerate for at least 24 hours, or up to 72 hours.
- Step 7
When you're ready to bake, preheat the oven to 350° F.
- Step 8
Scoop large spoonfuls of dough onto a parchment-lined baking sheet (I did about 1/4-cup spoonfuls). Sprinkle with the flaky sea salt and bake for 13 to 15 minutes, or until the edges are just beginning to brown and the middle still looks soft.
- Step 9
Remove from the oven and let cool for a few minutes before transferring to a wire rack to finish cooling.