I found this Jacques Torres cookie recipe years ago, and I try to make them every Christmas. Not only is it an all-time favourite cookie of mine, I also have family and friends request that I make them.
They are soft, chewy and delicious—a real show-stopper. They take longer to make than standard cookies, but they are worth the fuss.
Cookie Scoop (if you have one)
- 2 cups minus 2 tablespoons (8 ½ ounces) cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/4 cups butter, room temperature (I used salted)
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ¼ pounds chopped dark or semi-sweet chocolate chunks or disks
- flaked sea salt to sprinkle
- In a large bowl, sift together (or whisk) the cake flour, bread flour, baking soda, and baking powder. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, brown sugar, and granulated sugar together for 5 minutes, until light and fluffy. Add in the eggs one at a time until mixed, and then vanilla. Continue mixing for an additional minute, scraping the sides as necessary.
- Turn the mixer to low and add the flour mixture until just combined. Fold in the chocolate until evenly incorporated. Cover and chill dough for 24-72 hours.
- When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Allow the chilled dough to sit at room temperature for 20-30 minutes before baking to soften slightly. Scoop out 3.5 ounces of dough for each cookie using a large cookie scoop—approximately 1/4 cup. Place mounds onto your baking sheet, spacing them 3- inches apart.
- Bake cookies for 15-18 minutes until the edges are golden. Turn your baking sheet 180- degrees once, halfway through baking.
- Remove from the oven and immediately sprinkle with sea salt. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Instead of chilling the dough in a large bowl, you can scoop and measure it right away and chill it in prepared mounds on a large baking sheet until ready to bake. Baking chilled dough produces a slightly thicker cookie than room-temperature dough.
- Store airtight for up to 3 days. Or put them in an airtight container and store them in the freezer.
Serving Size: 1 Cookie Calories: 222 Sugar: 9.6 g Sodium: 91.4 mg Fat: 12.2 g Carbohydrates: 25.7 g Protein: 2.7 g Cholesterol: 49.1 mg
I hope you enjoy these cookies as much as I have over the past ten years! They melt in your mouth once baked; eating the cookie dough is equally delicious!
If you need a larger kitchen to make these cookies in, contact your Local REALTOR® today!