Jacques Torres Chocolate Chip Cookies

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

More Tips

• 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

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