Chocolate chip cookies are a tried and true favorite.
I’m always curious about different versions of classic recipes, especially if they proclaim to be THE BEST version of the recipe. I saw this recipe for a favorite classic cookie and was definitely eager to try them out for myself. Cookies? Chocolate? Jacques Torres? Well of course then!
But I really got the validation that these cookies are something special when I made them for a friend’s birthday.
She requested that I make them again as part of her wedding present (post reception of course so she didn’t feel guilty before the big day) so I was happy to oblige. I’ve since made them for her birthday a year later. Some people think these are really good cookies, but these are actually great cookies. There is a deeper, almost caramel flavor to the cookies due to the long “marination” time. The dough is also interesting and crackles a bit at the top (more gluten, the finer cake flour?) Finally, the touch of sea salt just really puts it over the edge.
Yes, you have to plan 2 – 2.5 days to make these cookies (it’s not all active time of course), but man these cookies really are the best chocolate chip cookies I’ve eaten. Yum, just yum.
Chocolate chip cookies
Adapted from Jacques Torres
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 2/3 cups (8 1/2 ounces) bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons kosher or coarse salt
- 2 1/2 sticks (1 1/4 cups) unsalted butter at room temperature
- 1 1/4 cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs at room temperature
- 2 1/4 teaspoons natural vanilla extract
- 1 1/4 pounds (2 1/2 cups) bittersweet chocolate disks or fèves, at least 60 percent cacao content (or at least have a majority of the chips be 60% cacao content)
- Sea salt for topping cookies
Note 1: Can’t find cake flour? Me neither! Make your own by combining 1 cup all purpose flour and subtracting two tablespoons of flour. Add in two tablespoons of cornstarch and you’ve just made the finer consistency cake flour!
About 18 5-inch cookies (so big, so awesome) or at least 24 smaller cookies
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a good spatula or a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Less mixing is better but I did have to mix a little longer since I was doing this manually.
3. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
5. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls or about 1/3 cup) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Make a choice between a thicker cookie or a thinner, larger cookie; make a thinner, bigger cookie by smoothing the dough flat into a disc shape. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
6. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, or leave until the next day for great results as well!