Jacques torres chocolate chip cookie recipe
The Jacques Torres chocolate chip cookie recipe, famously known as "Mr. Chocolate," is a game-changer for cookie lovers. This recipe uses a mix of bread flour and pastry flour, giving the cookies a perfect chewy yet tender texture. Key ingredients like high-quality chocolate disks and a hint of sea salt elevate the flavor profile. The dough requires resting for 24-72 hours, allowing the ingredients to meld beautifully, which results in a deeper, richer taste. Baked to golden perfection, these cookies are slightly crispy on the edges and gooey in the center. They're ideal for any chocolate lover!
Servings 18 large cookies
Calories 320kcal
Equipment
- Large mixing bowl
- Electric mixer or hand whisk
- Measuring cups and spoons
- Baking sheets (preferably lined with parchment paper)
- Cooling rack
- Ice cream scoop or tablespoon (for uniform cookie size)
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups 3 sticks unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 1/4 cups packed light brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 1 1/4 pounds 20 ounces high-quality chocolate, chopped into large chunks (you can use a combination of dark and milk chocolate)
- 1/2 cup chopped walnuts optional
Instructions
. Preheat the Oven:
- Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cleanup and to ensure the cookies don’t stick.
Mix Dry Ingredients:
- In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside for later.
Cream Butter and Sugars:
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer (or whisk by hand) until light and fluffy. This should take about 3-4 minutes.
Add Eggs and Vanilla:
- Add the eggs, one at a time, to the butter mixture, beating well after each addition. Then stir in the vanilla extract.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can result in dense cookies.
Fold in Chocolate and Nuts:
- Gently fold in the chopped chocolate and walnuts (if using). This is where you can really make these cookies your own by choosing your favorite chocolate—whether it’s dark, milk, or even a mix of both. Jacques Torres is known for using high-quality chocolate, which makes a noticeable difference in the final flavor.
Scoop and Shape the Dough:
- Using an ice cream scoop or tablespoon, scoop out generous portions of dough and place them onto the prepared baking sheets, spacing them about 2 inches apart. For larger, bakery-style cookies, you can even use a bit more dough per scoop.
Bake the Cookies:
- Bake in the preheated oven for 15-18 minutes, or until the edges are golden brown but the centers are still soft. Keep an eye on them, as every oven is different. If you prefer a chewier cookie, take them out closer to 15 minutes; for a crispier texture, leave them in a little longer.
Cool:
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This helps them firm up without losing that chewy interior.
Notes
For the best flavor and texture, allow the dough to rest in the refrigerator for 24-72 hours before baking. This step enhances the cookies’ richness and depth, making them truly irresistible. Trust the process—it’s worth the wait!