Jacque Torres Chocolate Chip Cookies
In honor of Homemade Cookie Day tomorrow, I'm sharing with you my favorite chocolate chip cookie EVER. It's by "Mr. Chocolate," Jacque Torres. I've made this recipe countless times and get the real deal every time I visit New York. With a slightly crispy edge, chewy center, dark chocolate and hint of salt, they're simply the best.
The key with making a successful homemade Jacque Torres chocolate chip cookie is using the right ingredients. Make sure to use bread flour and cake flour, as called for. Don't substitute with all-purpose flour. It won't be the same. Also imperative to this recipe is the type of butter you use. Don't use just any butter. You want high quality, like Kerry Gold, which you'll most likely be able to find at your local grocery store.
And dark chocolate, use dark chocolate! It pairs so well with the salt and storing it in the refrigerator overnight enhances the flavors even more. (My mouth is watering just writing this.)
Jacque Torres Chocolate Chip Cookies
Ingredients:
2 cups minus 2 tablespoons cake flour
1 2/3 cup bread flour
1 1/4 teaspoon baking soda
1 1/2 teaspoon baking powder
1 1/2 teaspoon coarse salt
1 1/4 cups unsalted butter (Kerry Gold)
1 1/4 cups light brown sugar
1 cups plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pound bittersweet (dark) chocolate, at least 60% cacao content
Sea salt for garnish
Instructions:
1. Sift flours, baking soda, baking powder, and salt into a bowl. Set aside.
2. Using a mixer fitted with a paddle attachment, cream butter and sugars together until very light, about 5 minutes.
3. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce the speed to low, add dry ingredients and mix until just combined, about 5-10 seconds.
4. Drop chocolate pieces in and incorporate them without breaking them.
5. Press plastic wrap against dough and refrigerate for 24-36 hours. Dough may be used in batches and can be refrigerated for up to 72 hours.
6. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or nonstick baking mat. Set aside.
7. Scoop 6 3.5-ounce mound of dough 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, about 18-20 minutes (mine was about 17 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.