Many moons ago I made this Jacques Torres Chocolate Chip Cookie Recipe that I had seen so many bloggers and articles raving about. It was consistently called the “best chocolate chip cookies you’ll ever have”. I mean, that is a serious thing to say, but it is true, so I felt it was my duty to share these again with you.
Since that post a year and a half ago (woah, let’s not talk about that), I have made this recipe more times than I can count. If we’re being honest, at least once a month and I’m not sick of them.
One of the great things about the recipe is that it makes a lot of dough. For the best results, you’re supposed to let the dough sit in the fridge for at least 24 hours to let the flavors meld. Truthfully speaking, you can bake them straight out of the mixer and they’re pretty darn tasty, but I really shouldn’t tell you this because there definitely is a flavor difference in those 24 hours.
Typically, I will bake a dozen right away, because honestly who can wait? Then I let the rest hang out in the fridge or freezer until Iget a text from my mother saying she’s run out of her secret frozen stock of this cookie dough, and off they go.
The key to the perfect chocolate chip cookies…here it goes…is not using chocolate chips.
Oh, and that sea salt….mmm salt.
To get the gooey, melty, smooth chocolate inside your cookies, you must use a bar of chocolate. Chocolate chips have stabilizers in it that are there to keep it’s perfect little chip shape. So they may be good for some cookies, but if you want a cookie like the one below…buy a big Pound Plus bar of chocolate from Trader Joe’s and get to chopping.