It’s always fun to try new recipes, especially when famous chefs make their famous recipes public for us home bakers to try them out! I have seen this recipe for Jacques Torres’ Chocolate Chip Cookies floating around for some time, so of course I had to give it a go. I’m always curious if these recipes are worth the hype. In this case, these chocolate chip cookies certainly deliver what’s been promised! With pools of rich, dark chocolate, these cookies are large in size, in flavor and in melty, chocolatey goodness.
How do the famous Jacques Torres cookies stack up to other recipes?
If you follow along, you’ll note that I have a recipe that I call My Best Chocolate Chip Cookies. So, when I embarked upon baking someone else’s chocolate chip cookie recipe, the question of how these stack up against my own emerged, naturally. This is a difficult question to answer, as I find it’s really a matter of taste and preference. Some folks prefer thick and cakey cookies, some prefer thin and crispy. Some prefer loads of chocolate while others prefer a more proportionate chocolate to cookie ratio, etc etc. My honest assessment of Jacques Torres’ chocolate chip cookie recipe is that it’s really, really good. And, definitely worth trying at least once.
Worth the Time and Effort?
One notable aspect, however, of the Jacques Torres recipe is that the dough needs to be prepared ahead of time. Like, way ahead of time. The recipe calls for chilling the dough at least 24 and up to 72 hours before baking. That’s a lot of time to wait for your cookies! So, planning ahead is key with this recipe. I do think these cookies are good enough to wait for and try at least once. However, if you ain’t got the time or the patience (I certainly don’t blame ya one bit!), use My Best Chocolate Chip Cookie recipe which bakes up in less than 30 minutes, start to finish. And, in the words of my family and friends, “Jacques’ cookies are good, but not as good as yours!” I have to say, I agree with them.
Tips for Making This Recipe
- If you do not have bread and/or cake flours, you can easily substitute all-purpose flour for this combination. In a NY Times interview about his famous cookie recipe, Jacques Torres said “you could certainly use all-purpose and most likely would not notice a significant difference unless you were to make both recipes and compare them side by side. If you were to use cake flour only, however, your cookies would most likely flatten out when baked.”
- I recommend weighing your ingredients (those listed with grams next to them in the ingredient list) using a kitchen scale for this recipe. The scale that’s linked here is the exact same one I use and it’s less than $10 on Amazon. Totally worth the investment. Measuring your ingredients by weight helps eliminate error in how the ingredients were measured. And this eliminates any variance in the consistency of the finished cookie. If you do not wish to invest in a scale, do your very best to measure your ingredients as accurately as possible using best practice baking methods of measurement like those listed here
- As in all my recipes, I recommend using the highest quality ingredients you can afford. For these cookies, I used Guittard’s Baking Wafers. They aren’t cheap, however, the flavor will certainly be the best with high quality chocolate
- The dough is a bit difficult to scoop out when it’s chilled, so I recommend scooping the portions of dough before chilling. Place the portions on a lined cookie sheet, cover with plastic wrap and place in the fridge overnight or for up to 72 hours before baking
- As I mentioned above, this dough calls for chilling overnight or up to 3 days. Jacques Torres himself said in the NY Times interview regarding this recipe that he recommends chilling the dough overnight, not for 3 days. I have seen other bloggers indicate that the time does make a difference and they recommend chilling for 3 days. I would go with the chef’s recommendation here! It’ll save you time and still result in a very flavorful cookie
Jacques Torres Chocolate Chip Cookies
With pools of rich dark chocolate, these cookies are large in size, in flavor and in melty, chocolatey goodness. By famous chef Jacques Torres, they deliver on their promise to be one of the best chocolate cookie recipes out there!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes + 1 day chilling
- Yield: 18 cookies 1x
- Category: Chocolate Chip Cookies
- Method: Bake
- Cuisine: American
- 2 cups minus 2 tablespoons (241 grams) cake flour
- 1 ⅔ cups (241 grams) bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons kosher salt
- 1 ¼ cups (2 1/2 sticks / 284 grams) unsalted butter, room temperature
- 1 ¼ cups (284 grams) packed light brown sugar
- 1 cup plus 2 tablespoons (227 grams) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla
- 1 ¼ pounds (680 grams) bittersweet chocolate disks or fèves, at least 60 percent cacao content
- flaky sea salt
- Combine Dry Ingredients: In a medium bowl, sift together cake and bread flours, baking soda, baking powder and salt. Set aside
- Combine Wet Ingredients: Using a stand 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
- Finish Preparing Cookie Dough: Reduce speed of mixer to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them, as much as possible. 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
- Bake: When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat. Set aside. Using a large ice cream scoop, scoop six 3-½ ounce portions 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, if using, and bake until golden brown, but still soft, 18 to 20 minutes. 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, with a big napkin
- Dough may be frozen for up to 3 months in a tightly sealed ziptop bag. I would recommend scooping dough into 3-½ ounce portions before freezing. Allow dough to thaw for about 15 minutes prior to baking. You want the dough to still be cool, as if it came out of the refrigerator, but not completely frozen
- Baked cookies may also be frozen in a tightly sealed ziptop bag for up to 3 months. Warm in the microwave on 50% power for about 1 minute prior to serving
- These cookies are best served straight out of the oven. However, they can be easily warmed in the microwave on 50% power for about 30 seconds prior to serving
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