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Jacques Torres Chocolate Chip Cookies Recipe

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4.2 from 13 reviews

  • Author: Sara
  • Total Time: 24 hours 50 minutes
  • Yield: 24 cookies

Description

Jacques Torres Chocolate Chip Cookies are a classic, chewy and flavorful cookie perfect for any chocolate lover. With a unique combination of cake and bread flours, they achieve the perfect texture—crispy edges with a soft, tender center. The dough is refrigerated for at least 24 hours to develop rich flavor, then baked to golden perfection and topped with flaky sea salt for a delightful balance of sweet and salty.

Ingredients

Dry Ingredients

  • 2 cups minus 2 Tablespoons cake flour (252 grams)
  • 1 2/3 cups bread flour (241 grams)
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon coarse salt

Wet Ingredients

  • 1 1/4 cups salted butter, softened (280 grams)
  • 1 1/3 cups light brown sugar (264 grams)
  • 1 cup granulated sugar (220 grams)
  • 2 large eggs
  • 2 1/2 teaspoons vanilla extract

Add-ins

  • 2 cups chocolate chips, disks, or chunks (semi-sweet or dark)
  • Flaky sea salt, for topping

Instructions

  1. Whisk dry ingredients: In a medium mixing bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt until well combined.
  2. Cream wet ingredients: In a separate large bowl, cream together the softened butter, light brown sugar, and granulated sugar for 5 minutes using a hand mixer. Scrape down the sides as needed to ensure even mixing.
  3. Add eggs and vanilla: Add the eggs one at a time to the creamed butter and sugars, mixing well after each addition. Then add the vanilla extract and mix until fully incorporated.
  4. Combine dry and wet ingredients: Slowly add the dry ingredients to the wet mixture, mixing only until barely combined. Avoid overmixing to maintain cookie tenderness.
  5. Fold: Gently fold the dough to ensure even mixing of ingredients.
  6. Add chocolate: Fold in the chocolate chips or chunks evenly throughout the dough.
  7. Scoop: Using a large cookie scoop, portion the dough into 24 equal balls.
  8. Sprinkle sea salt: Sprinkle flaky sea salt on top of each cookie dough ball for a perfect sweet-salty contrast.
  9. Refrigerate dough: Place all cookie dough balls in a zip-top bag, seal it, and refrigerate for at least 24 hours and up to 72 hours to develop flavor and texture.
  10. Preheat and prepare: When ready to bake, preheat the oven to 350°F (177°C). Line a cookie sheet with parchment paper.
  11. Bake cookies: Place 6 cookie dough balls on the prepared sheet and bake for 15-20 minutes, until cookies are golden brown around the edges.
  12. Cool: Remove cookies from the oven and allow them to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely.

Notes

  • Refrigerating the dough for 24 to 72 hours enhances the flavor and improves the cookie texture.
  • Use a mixture of cake and bread flours for the ideal chewy yet tender consistency.
  • Flaky sea salt topping adds a sophisticated flavor contrast.
  • You can substitute chocolate chunks or disks with semi-sweet or dark chocolate chips based on preference.
  • Do not overmix the dough after adding dry ingredients to avoid tough cookies.
  • Prep Time: 30 minutes
  • Cook Time: 15-20 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/jacques-torres-chocolate-chip-cookies-recipe/