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.