Jacques Torres Famous Chocolate Chip Cookies

This is episode one of my new series where my daughter and I try out famous recipes at HOME. Today we are baking the Jacques Torres Famous Chocolate Chip Cookies. The New York Times recreated this recipe and it has 5 stars and an outstanding 17,000 reviews.

The original recipe is slightly more complicated and can be found here otherwise all our notes, tips, and tricks along with the full recipe are below!

https://cooking.nytimes.com/recipes/1015819-chocolate-chip-cookies#notes_section

Tips:

• We read through many of the reviews and tried the recipe with All Purpose flour only and the cookies were equally as delicious. The difference between the protein in the two flours is nominal and AP flour works just fine.

• The original recipe only calls for dark chocolate, but we preferred a mix of semi and dark, and so did many of the people reviewing the original recipe.

• The original recipe requires you to chill the dough before scooping the dough balls, but the dough becomes so firm that it’s nearly impossible to scoop the dough after the 24-48 hours which is why I recommend refrigerating (or freezing) the pre-made dough balls.

• I froze the extra dough balls for a week and popped in six for a dinner party and they were just as good or dare I say even better as they were the week before.

Jacques Torres Famous Chocolate Chip Cookies

Qty: 1½ dozen 5-inch cookies

Ingredients

1 3/4 cups cake flour (8½ ounces)

1⅔ cups All Purpose flour OR bread flour (8½ ounces)

1¼ teaspoons baking soda

1½ teaspoons baking powder

1½ teaspoons kosher salt

1¼ cups unsalted butter (2½ sticks), room temp.

1¼ cups light brown sugar

1 cup plus 2 tablespoons granulated sugar (8 ounces)

2 large eggs

2 teaspoons vanilla extract

8.5 ounces bittersweet chocolate disks (mine are from Whole Foods)

8.5 ounces semi sweet or milk chocolate disks (mine are from Whole Foods)

Flake salt

Directions

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, or hand mixer, 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. Drop chocolate pieces in and incorporate them without breaking them.

3. Scoop 18 3½-ounce dough balls (the size of generous golf balls) onto a baking sheet and press plastic wrap against dough and refrigerate for 24 to 36 hours.

4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat and bake until golden brown but still soft, 18 to 20 minutes.

5. Repeat with remaining dough, or reserve dough, refrigerated or frozen for baking remaining batches another day. Eat warm, with milk.

Tips:

• We read through many of the reviews and tried the recipe with All Purpose flour only and the cookies were equally as delicious. The difference between the protein in the two flours is nominal and AP flour works just fine.

• The original recipe only calls for dark chocolate, but we preferred a mix of semi and dark and so did many of the people reviewing.

• The original recipe requires you to chill the dough before scooping the dough balls, but the dough becomes so firm that it’s nearly impossible to scoop the dough after the 24-48 hours which is why I recommend refrigerating (or freezing) the pre made dough balls.

• I froze the extra dough balls for a week and popped in six for a dinner party and they were just as good or dare I say even better as they were the week before.