Jacques Torres Chocolate Chip Cookies

These chocolate chip cookies are called Jacques Torres cookies (based on a recipe by New York chocolatier Jacques Torres), and are supposed to be some of the best chocolate chip cookies ever. They are really unique because they need 2 different kinds of flour, and the dough needs to be chilled for 24-72 hours before you can bake them. I thought adding coarse salt to the top  before baking really made these different than other chocolate chip cookies. I based this recipe off of the one here at Crepes of Wrath. (<--Love that name!).

-2 cups minus 2 tablespoons cake flour (I couldn't find cake flour, so I substituted by taking out an additional 2 Tbsps of all purpose flour and adding 2 Tbsps of cornstarch)
-1 2/3 cups bread flour
-1 1/2 teaspoons baking powder
-1 1/4 teaspoons baking soda
-1 1/2 teaspoons coarse salt
-2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
-1 1/4 cups light brown sugar, packed
-1 cup plus 2 tablespoons granulated sugar
-2 large eggs, room temperature
-2 teaspoons pure vanilla extract
-10 ounces chocolate chips (the original recipe called for 1 1/3 pounds, but that really seems like a lot so I didn't put that much in. Even with the lesser amount I put in was too much, it was hard get the cookies to stay together there were so many)

Mix together the 2 flours, baking powder, baking soda, and salt.
Cream the butter with the sugar. Add the eggs and vanilla, and then
the flour mixture. Chill the dough for 24 hours.
Grease the cookie sheets. Scoop out the dough. We used
about a 1 1/2 inch scoop.
The dough was a little hard to get out, we needed to let
it thaw for a bit before we could scoop it.
Add some coarse salt to the top.
Bake at 350 for 12-14 minutes.
Let the cookies cool.
The cookies were really loaded with chocolate chips.

These cookies were some extra effort, but they were pretty good. They really were full of chocolate chips, it was difficult to scoop out the cookie dough at the end because there was more chocolate chips than there was dough. These were a hit, usually any type of cookies are. I'm not sure the 2 types of flour and the extra setting time really made a difference, but the cookies did taste pretty good.


Popular Posts