Famous Jacques Torres Chocolate Chip Cookies
If you have ever been to NYC or one of Jacque Torres restaurants and tried one of his chocolate chip cookies you know what a little bit of heaven tastes like. I must admit it is not the easiest recipe but it is one of the best.
Jacque Torres Chocolate Chip Cookies
Ingredients:
2 cups minus 2 tablespoons cake flour (8 1/2 ounces)
1 ⅔ cups bread flour (8 1/2 ounces)
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
1 ¼ cups unsalted butter (2 1/2 sticks)
1 ¼ cups light brown sugar (10 ounces)
1 cup plus 2 tablespoons granulated sugar (8 ounces)
2 large eggs
2 teaspoons natural vanilla extract
1 ¼ pounds bittersweet chocolate disks or bars, at least 60 percent cacao content (I usually buy high quality chocolate bars and cut them up)
Sea salt
Now Let’s Make It:
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using 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. 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.
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minute. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
If you want to add one of Jacque Torres Secrets, turn cookies over and spread melted chocolate on the bottom of each cookie. Let chocolate harden then serve.
