Jacques Torres Chocolate Chip Cookies {The Best Chocolate Chip Cookies…Ever}

The apartment searching has officially started, and I am starting to realize that Thursday Night Baking is going to be experience some serious lifestyle changes coming up in September. I have been so spoiled by having the kitchen to myself with tons of cabinet and counter space, a nice oven with a window, gas stove top…sighhhh I’m sorry that I have not appreciated you fully you lovely kitchen, you. ::bows down to oven::

I say this because the kitchen in the apartment that my friends and I are currently looking at is well…not ideal to say the least  better than the place that we almost got when I stated writing this post! High fives all around for gas stove top! Even though the kitchen space will be reduced to about an 1/8th of what I’m working in now, I won’t be letting that slow me down! I will be that chick who brings chocolate chip cookies to Mad Men themed parties…wait…seriously, let’s do that?

Sidenote: One of my roomies has a blog! Her name is Victoria and she is pretty awesome. Check it out! She’s a vegetarian and a pretty mean cook. Our apartment is going to be the place to be for food. We’ll be taking reservations in the Fall – book your calendars.

On that note of bringing cookies places, I went to E3 (a fabulously nerdtastic video game expo at the LA Convention Center) this past week and brought these addictive chocolate chip cookies to share with my coworkers and some lucky friends.

 I made these cookies a few months back, but for some reason I never shared them with you. I’m so sorry, that’s was incredibly selfish of me because these are THE best chocolate chip cookie i’ve ever made or had. I can assure you that I am not the only one that fell in love with these cookies, I have references!!

You’ll never want to use that boring old Toll House chocolate chip cookie recipe ever again.  There are a few things that go into making these so epically mouth watering.

First: Bread flour! You’re probably all confused by that, but trust me my loves, trust me. The bread flour is what makes these guys chewy on the inside but still having that little crunch when you bite into it.

Second: Sea salt! Or if you’re fancy, fleur de sel. I think I’m addicted to putting salt on desserts. That too sounds kind of weird, but the salt really does bring out the flavor in so many desserts, especially these cookies.

Third: You’re going to read this recipe and see that I’m going to ask you to refrigerate the dough overnight. You’re going to read that, and then instnatly say “ummm, not happening”. FIGHT THAT URGE! The reason it took me so long to make these cookies was because I too read that refrigerate line and gave up too early. When you let the dough set in the refrigerator overnight (or even up to 36 hours some people say!) all of the flavors marry together and make for this special toffee flavor when you bake up these cookies.

Jacques Torres Chocolate Chip Cookies

51

24 hours

Cook Time: 13 minutes

Yield: About 40 cookies, depending on size

The best chocolate chip cookie you'll ever eat

Ingredients

  • 2 cups minus 2 tablespoons cake flour
  • 1 2/3 cups bread flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
  • 1 1/4 cups light brown sugar, packed
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/3 pounds dark chocolate, cut into chunks (The best deal is to go to Trader Joe's and get the Pound Plus bar. It's about $5 and great chocolate!)
  • sea salt or fleur de sel

Instructions

  1. In a medium bowl, stir together the cake flour, bread flour, baking soda, baking powder, and salt.
  2. In the bowl of your mixer, cream together your butter and sugars until light and fluffy, about 3-5 minutes. Add in the eggs, one at a time, until combined, scraping down the bowl as needed. Add in the vanilla and mix. Gradually add in the dry ingredients, until just moistened. Fold in your chocolate until evenly added throughout the dough. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate over night (DONT SKIP THIS!) (preferably for at least 24 hours, or as long as 72 hours)
  3. When you are ready to bake, bring the dough to room temperature so that you can scoop it out, and preheat your oven to 350º F. Line baking sheets with silpats or parchment paper. Scoop your dough out onto the sheets (I use a medium sized ice cream scoop. It is inbetween a melon baller and a regular ice cream scoop.) Do not press the dough down. Bake 10-12 minutes for smaller cookies, or 18-20 minutes for larger cookies. (Mine took about 11-13 minutes). As soon as cookies come out of the oven, sprinkle with sea salt or fleur de sel.
  4. Allow the cookies to cool slightly on your baking sheet, then move them to another surface to cool completely.

Notes

Recipe from the NY Times by Chef Jacques Torres

Enjoy,

Madeline

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3 Comment

  1. I don’t know why, but this looks so good right now. 🙁 Prease?

  2. Oh, hey roomie! Remember when we almost made the worst decision of our life by settling with an ELECTRIC STOVE?! Thank baby Jesus (in the least religious way possible) for our new asian friend, Mark. Oh, and we totally have to host our own Mad Men party now that you said that. Thanks for the shout-out!

  3. So much win in this post.

    First… E3? So jealous! Bet it was insane and awesome at the same time.

    Second, these cookies look fantastic. I first saw them about a year ago on another foodies blog but I forgot about them (eep). Bookmarking this one so I remember this time, because I need to make them. Need!

    Lastly, good luck on the apartment searching! Don’t worry – you’ll find a way to continue cooking and baking. I moved to Japan for a year after graduating. In my tiny apartment I had a gas range and a toaster oven in my nook of a kitchen, that’s it! Somehow I still managed to bake up muffins, cook home made pizza, and more. You’ll do fine. Can’t wait to see and hear how you make out. Cheers!

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