Description
Whip up Jacques Torres chocolate chip cookies and discover bakery magic right in your kitchen. These crispy-edged, gooey-centered delights will make your taste buds dance with pure chocolate happiness.
Ingredients
Scale
Primary Ingredients:
- 2 cups cake flour
- 1 ⅔ cups bread flour
- 2 ½ sticks butter
- 1 ¼ cups light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 ¼ pounds bittersweet chocolate bars, chunks, or chips
Supporting Ingredients:
- 2 teaspoons pure vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
Finishing Ingredients:
- Sea salt flakes
- 10 ounces melted bittersweet chocolate
Instructions
- Slice 1 ¼ pounds bittersweet chocolate bars into generous, rustic chunks using a sharp knife. Spread chunks evenly on a clean cutting board.
- Sift 2 cups cake flour (minus 2 tbsp) and 1 ⅔ cups bread flour together with leavening agents in a medium bowl. Set dry mixture aside.
- Cream 2 ½ softened butter sticks with 1 ¼ cups light brown sugar and 1 cup granulated sugar in a stand mixer at medium-high speed for 5 full minutes until mixture becomes pale and airy.
- Incorporate 2 large eggs individually into the butter-sugar mixture, ensuring complete blending after each addition. Pour 2 teaspoons vanilla extract and mix thoroughly.
- Gently fold dry flour mixture into wet ingredients at lowest mixer speed. Stop mixing immediately once ingredients are combined to prevent tough dough.
- Carefully fold chocolate chunks into dough, distributing them evenly throughout the mixture.
- Transfer dough to a covered bowl and refrigerate for 24-36 hours. This resting period allows flavors to develop and intensify.
- Remove dough from refrigerator and portion into 3.5-ounce balls using a cookie scoop or kitchen scale.
- Arrange dough balls on parchment-lined baking sheets, spacing them 3 inches apart. Sprinkle each with sea salt flakes.
- Preheat oven to 350°F. Bake cookies for 16-18 minutes until edges turn golden and centers remain slightly soft.
- Optional: Melt 10 ounces bittersweet chocolate. Brush thin layer onto cooled cookie bottoms. Let chocolate set completely on parchment paper.
Notes
- Chilling the dough develops deeper flavor complexity and helps prevent excessive spreading during baking.
- Chopping chocolate bars creates delicious irregular chunks that melt more dramatically than standard chips.
- Using a kitchen scale ensures consistent cookie size and precise baking results every single time.
- Letting cookies rest on the baking sheet for 2-3 minutes after removing from the oven helps them set without overcooking.
- Prep Time: 10 minutes
- Cook Time: 16-18 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 292 kcal
- Sugar: 19 g
- Sodium: 120 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg