I've tried dozens of other chocolate chip cookie recipes before, but nothing compares to the Jacques Torres recipe that was featured in the New York Times a few years ago. This recipe is easy and the cookies always come out perfectly. I've made these cookies on numerous occasions and my friends and family can't get enough of them. And even if they could, I have no problem eating 4 or 5 cookies on my own!
(Adapted from Jacques Torres; makes 1 1/2 dozen cookies)
2 cups minus 2 tbsp cake flour
1 2/3 cups bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
2 1/2 sticks unsalted butter, at room temperature
1 1/4 cups light brown sugar
1 cup plus 2 tbsp granulated sugar
2 large eggs, at room temperature
2 tsp vanilla
1 1/4 lb bittersweet chocolate chips
- Cream butter and sugars until very light; add eggs one at a time and vanilla until well mixed.
- Add the dry ingredients and mix until combined; add chocolate chips until combined.
- Press plastic wrap against dough and refrigerate for 24 to 36 hours.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with parchment paper and place "generous golf balls" of dough.
- Sprinkle lightly with sea salt.
- Bake until golden brown (18-20 minutes).
Unlike most cookie recipes, this one uses a blend of cake flour and bread flour.
The original recipe calls for feves or oval-shaped chocolate pieces. I used regular chocolate chips from Nestle Toll House.
This is the hardest part of the recipe. I know you're tempted to bake the cookies right away but the dough has to sit in the fridge overnight.
This is a crucial part and the part I often forget: sprinkling sea salt on top of the cookies.
Finally the cookies are ready! Don't you just love the smell of freshly baked cookies?