Ultimate Jacques Torres Chocolate Chip Cookies – Unleash Your Inner Cookie Monster!

Ultimate Jacques Torres Chocolate Chip Cookies
5/5
Prep. time:
35 min
Difficulty:
medium
Amount:
18 dishes
Cosher:
fur

Picture this: you’re sinking your teeth into a warm, gooey, and utterly irresistible chocolate chip cookie. The aroma of butter, brown sugar, and rich chocolate envelops your senses, making your mouth water with anticipation.

As you take that first heavenly bite, you realize that this isn’t just any ordinary cookie – it’s a Jacques Torres masterpiece. These cookies are the epitome of indulgence, with their crisp edges, chewy centers, and generous pockets of melted chocolate. Prepare to embark on a flavor journey that will forever change the way you think about chocolate chip cookies!

Time to Unleash Your Inner Baker

  • Preparation Time: 20 minutes
  • Chilling Time: 24-72 hours
  • Baking Time: 12-15 minutes per batch
  • Total Time: 25 hours to 3 days (mostly inactive)
  • Difficulty: Medium
  • Servings: 18-20 large cookies

Before we dive into the delicious details, let’s talk about what makes these cookies so special. The secret lies in the combination of two types of flour, bread flour and pastry flour, which creates the perfect balance of chewy and tender texture. The extended chilling time allows the dough to develop deeper flavors and ensures a more uniform shape when baked. And let’s not forget about the star ingredient – a generous amount of high-quality chocolate, hand-cut into chunks for those irresistible melted pockets throughout each cookie.

Gather Your Cookie Arsenal

  • 2 cups minus 2 tablespoons (8½ ounces) cake flour
  • 1⅔ cups (8½ ounces) bread flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons coarse salt
  • 2½ sticks (1¼ cups) unsalted butter, softened
  • 1¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1⅓ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
  • Sea salt, for sprinkling

For those with dietary restrictions, here are some alternative ingredient suggestions:

  • Gluten-free: Replace the bread flour and cake flour with an equal amount of gluten-free all-purpose flour.
  • Vegan: Use vegan butter and replace each egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Choose dairy-free chocolate chunks.
  • Nut-free: Omit any nuts from the recipe and make sure your chocolate is processed in a nut-free facility.

The Path to Cookie Nirvana

  1. Sift together the cake flour, bread flour, baking soda, baking powder, and salt into a medium bowl. Set aside.
  2. Using a mixer fitted with the paddle attachment, cream the butter and sugars together until very light, about 5 minutes.
  3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.
  4. Reduce the mixer speed to low, add the dry ingredients in 3 additions, mixing just until combined after each.
  5. On low speed, or by hand with a rubber spatula, mix in the chocolate chunks.
  6. Press plastic wrap against the dough’s surface and refrigerate for 24 to 36 hours. The dough may be used in batches and can be refrigerated for up to 72 hours.
  7. When ready to bake, preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a nonstick baking mat.
  8. Scoop mounds of dough the size of generous golf balls (about 3½ ounces) onto the baking sheet, making sure to leave at least 2 inches between each cookie.
  9. Sprinkle lightly with sea salt and bake until golden brown but still soft, 12 to 15 minutes.
  10. Transfer the baking sheet to a wire rack for 10 minutes, then slip the cookies onto another rack to cool further. Repeat with the remaining dough, or reserve the dough, refrigerated, for baking remaining batches the next day.

I know waiting for the dough to chill might feel like torture, but trust me, it’s worth every agonizing minute. The anticipation only heightens the satisfaction of finally biting into these heavenly cookies!

Treat Yourself to These Cookie Benefits

  • Indulgent treat: These cookies provide a delightful indulgence that can boost your mood and satisfy your sweet tooth in moderation.
  • Quality ingredients: Using high-quality chocolate and butter ensures a superior flavor and texture experience.
  • Portion control: By making your own cookies, you can control the size and ingredients, allowing for mindful indulgence.

Want to take your cookies to the next level? Try these tempting variations:

  • Ice cream sandwiches: Scoop your favorite ice cream between two cooled cookies for a decadent treat.
  • Chocolate drizzle: Melt additional chocolate and drizzle it over the cooled cookies for an extra layer of decadence.
  • Mix-ins: Fold in chopped nuts, dried fruit, or even crushed pretzels for added texture and flavor.
  • Flavor variations: Experiment with different extracts like almond, orange, or peppermint for a twist on the classic flavor.

Your Jacques Torres Cookie Questions, Answered

Can I freeze the cookie dough for later use? Absolutely! After scooping the dough into balls, place them on a baking sheet and freeze until solid. Transfer the frozen dough balls to an airtight container or freezer bag and store for up to 3 months. When ready to bake, simply place the frozen dough balls on a lined baking sheet and add a few extra minutes to the baking time.

How do I achieve the perfect chewy texture? The combination of bread flour and cake flour in this recipe is key to achieving that irresistible chewy texture. Bread flour has a higher protein content, which develops more gluten and results in a chewier cookie, while cake flour has a lower protein content, creating a more tender crumb.

Can I use chocolate chips instead of chocolate chunks? While you can certainly use chocolate chips, I highly recommend using hand-cut chocolate chunks or disks for the best result. Chocolate chips are designed to hold their shape during baking, while chunks will melt and create those luscious pockets of gooey chocolate throughout the cookie.

How do I prevent my cookies from spreading too thin? Chilling the dough is crucial to prevent excessive spreading. The cold dough will spread more slowly in the oven, resulting in a thicker, chewier cookie. Also, make sure your butter is softened but not melted, as melted butter can cause the cookies to spread too quickly.

Can I make smaller cookies? Yes, you can make smaller cookies by reducing the size of the dough balls. Keep in mind that smaller cookies will bake faster, so adjust the baking time accordingly and keep an eye on them to prevent overbaking.

How should I store these cookies? Store the cooled cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can store them in the refrigerator for up to a week or in the freezer for up to 3 months.

Can I add nuts to the recipe? Absolutely! Chopped walnuts, pecans, or macadamia nuts would be a delicious addition to these cookies. Simply fold in about 1 cup of your favorite nuts along with the chocolate chunks.

How do I get the perfect round shape? To achieve a perfectly round shape, use a cookie scoop or ice cream scoop to portion out the dough. This ensures even sizing and helps the cookies bake uniformly. If the cookies come out slightly misshapen, you can use a large round cookie cutter to gently nudge them into a circular shape while they’re still warm.

What’s the best way to melt the chocolate for drizzling? The safest way to melt chocolate is using a double boiler method. Fill a saucepan with a few inches of water and bring it to a simmer. Place a heatproof bowl on top of the saucepan, making sure the bottom doesn’t touch the water. Add the chocolate to the bowl and stir occasionally until melted and smooth. Alternatively, you can melt the chocolate in the microwave in 20-second intervals, stirring between each interval.

Can I use milk chocolate or white chocolate instead of bittersweet? While bittersweet chocolate is recommended for its rich flavor and balance of sweetness, you can certainly experiment with milk chocolate or white chocolate if you prefer a sweeter cookie. Keep in mind that milk and white chocolate have a higher sugar content, so the cookies may spread a bit more and have a slightly different texture.

I’ll never forget the first time I made these cookies for my family. The aroma of warm chocolate and butter filled the house, drawing everyone to the kitchen like moths to a flame. As we gathered around the cooling racks, eagerly waiting for the cookies to be ready, the anticipation was palpable. The moment we took our first bites, pure bliss washed over us. The symphony of flavors and textures – the crisp edges, the chewy centers, the gooey chocolate – it was a moment of shared joy and indulgence that brought us closer together.

These cookies have become a cherished tradition in our household, a comforting constant amidst life’s ups and downs. Whether it’s a celebration, a rough day, or simply a craving for something delicious, these cookies never fail to bring a smile to our faces and warmth to our hearts.

I hope that by sharing this recipe, you too can create your own special moments and memories with your loved ones. Bake a batch, pour a tall glass of cold milk, and savor every blissful bite. And don’t forget to snap a photo of your cookie masterpieces and share it with the world – because happiness is best when shared!

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