Friday, February 27, 2009

Jacques Torres' Amazing Chocolate Chip Cookies



Delicious, Yummy, Excellent, Wonderful, Different.

Good adjectives to describe Jacques Torres' famous chocolate chip cookies.

Jacques is a well known pastry chef from France, who owns his own chocolate shop in NYC on Hudson Street.

You can find his cookie recipe on many blogs and the original recipe on Martha Stewart's website, but good luck finding pastry flour!



This blog cut the recipe in half and it still made 36 large cookies!

I used rounded tablespoons to measure the cookies and only baked them 13-15 minutes.



Follow the recipe exactly. They were excellent and worth the extra effort. I loved the little bit of salt in the batter. I actually took out my hand mixer (I always stir by hand) for this recipe!

Jacques Torres’s Secret Chocolate Chip Cookies

2 sticks of unsalted butter at room temperature
1/2 cup plus 6 tablespoons granulated sugar
1 cup plus 2 tablespoons light brown sugar, packed
2 large eggs
1 1/2 teaspoons vanilla
1 1/2 cups plus 1 tablespoon pastry flour
1 1/2 cups bread flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1 pound good quality dark chocolate, chopped coarsely

Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. Don’t grease the baking sheets because this might cause extra spreading.

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add vanilla, then add both flours, baking powder, baking soda, salt and chocolate; mix until well combined.

Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, (I used a very generously rounded tablespoon) scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. If you use a rounded tablespoon, check your cookies at 12 minutes. Cool slightly on baking sheets before transferring to a wire rack to cool completely.

If you use a very generously rounded tablespoon or a 1 scoop, you’ll get about 4 dozen cookies.



These stayed crisp and fresh for days in a Rubbermaid plastic container.

22 comments:

kat said...

so how does the pastry dough change the cookies?

Culinarywannabe said...

These look so good! Who isn't a sucker for a chocolate chip cookie? We used to make trips over to Brooklyn just to get pizza at Grimaldi's and hot chocolate at J. Torres, before his nyc shop opened up.

LaDue & Crew said...

Yummy! I made chocolate chip cookies last week for my sons baseball team, and debated using the whole wheat pastry flour I had on hand. I changed my mind, figuring the kids would be clueless and I'd be the one missing out.
Culinarywannabe, we just had a Grimaldi's open out here (AZ) walking distance from my house. SO absolutely delicious!

John and Lisa Howard-Fusco said...

Lisa an I had these cookies Tues night at Temptations in Harrah's. Oh my goodness! They are so good. - John

Maris said...

Chocolate chip cookies are my absolute favorite! I've yet to try Jacque Torres' recipe but now I definitely must!

Bob said...

Mmmm, chocolate chip cookies. I almost always stir by hand too. Of course, that's partly because my hand mixer is crap... :)

Culinary Cory said...

I've always loved a good chocolate chip cookie recipe.

A Feast for the Eyes said...

Me thinks that you are officially a baker. These are beautiful!

Maria said...

I am SO craving cookies now, Thanks Stacey..ha! They look scrumptious!!

The Short (dis)Order Cook said...

I'll take chocolate chip cookies any way you want them. I find the combination of flours interesting. You have the low-gluten pastry and the high-gluten bread together? Do they cancel each other out? ;-)

I love a little salt in my cookies too. It gives an unexpceted little taste dimension.

Dana Treat said...

Completely coincidentally, I just turned to a pastry flour recipe moments after reading your post. Sift 3 cups all-purpose flour with 1 cup cake flour and toss until well-mixed.

lisaiscooking said...

Now I need a cookie! I think I'm addicted to sweets with extra salt these days.

noble pig said...

I have pastry flour in my cupboard so I just whip these up.

5 Star Foodie said...

These cookies look fabulous! I would love to have a taste!

~Dana said...

Cookies - such a fabulous item to eat on the run! I always have to have some of these around!

Donna-FFW said...

I have read and read about these. I have to make it my mission to try them. They look wonderful and all your adjectives make me want to try even more!!

Anonymous said...

King Arthur catalog has whole wheat pastry flour (lower gluten than the usual whole wheat) and Guinevere cake flour (which is also soft wheat flour), but I've never heard of white pastry flour. I like a grainy cookie, so I might try whole wheat pastry flour. (your mileage may vary)

maggie said...

Where did you end up buying the pastry flour?

The Duo Dishes said...

Yesssssssssssssssssss, these are for us!

Sara said...

Delicious looking cookies! I think I need to make these.

Ciao Chow Linda said...

Stacey - I have made this recipe twice in the last week and they are truly the BEST chocolate chip cookies I've ever eaten. It's a good thing they were made as gifts or else I'd have eaten more than I should have. As it is, I ate too many of them. There went my resolve to eat fewer desserts! Everybody reading this: MAKE THESE. They're terrific.

freefun0616 said...
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