1/5 Photos of Chocolate Chip Cookies Adapted from Jacques Torres
From an article: Quest for the perfect Chocolate Chip Cookie found here: http://www.nytimes.com/2008/07/09/dining/09chip.html?_r=1&ref=dining&oref=slogin I've made these twice since the article was published a week ago. These cookies are awesome. I couldn't find the chocolate ovals at whole foods, so I just used bittersweet chocolate chips and they were great! I thought the salt on top would be weird but I tried it both ways and liked it better with the salt. Go figure!!
My Private Note
Units: US | Metric
- 2 cups minus 2 tablespoons cake flour (8 1/2 ounces by weight)
- 1 2/3 cups bread flour (8 1/2 ounces by weight)
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1 1/4 cups unsalted butter
- 1 1/4 cups light brown sugar (10 ounces by weight)
- 1 cup granulated sugar, plus
- 2 tablespoons granulated sugar (8 ounces by weight)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 lbs bittersweet chocolate (disks or feves, at least 60 percent cacao content ( see note)
- sea salt
- 1Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- 2Using 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.
- 3When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- 4Scoop 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 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.
- 5Note: Disks are sold at Jacques Torres Chocolate http://www.mrchocolate.com/detail.aspx?ID=58;.
- 6Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.
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Nutritional Facts for Chocolate Chip Cookies Adapted from Jacques Torres
Serving Size: 1 (1963 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 325.9
- Calories from Fat 122
- Total Fat 13.5 g
- Saturated Fat 8.3 g
- Cholesterol 57.3 mg
- Sodium 327.4 mg
- Total Carbohydrate 48.2 g
- Dietary Fiber 0.5 g
- Sugars 27.3 g
- Protein 3.2 g