My Fave: Jacques Torres Chocolate Chip Cookie Recipe

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.

TOOLS:

Large Bowl

Whisk

Stand Mixer

Baking Sheet 

Parchment Paper

Cookie Scoop (if you have one)

RECIPE:

Ingredients:

• 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

Instructions:

1. In a large bowl, sift together (or whisk) the cake flour, bread flour, baking soda, and baking powder. Set aside.
2. 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.
3. 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.
4. When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper.
5. 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.
6. Bake cookies for 15-18 minutes until the edges are golden. Turn your baking sheet 180- degrees once, halfway through baking.
7. 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.

Notes:

• 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.

Nutrition

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!