When it comes to chocolate chip cookies, few names resonate like Jacques Torres. Known as “Mr. Chocolate,” Torres has redefined this classic treat with his unique approach and quality ingredients. His chocolate chip cookies are famous for their rich flavor, desirable texture, and the perfect balance of sweet and salty. Making these cookies takes a bit of patience—especially with the chilling period—but the end result is well worth the wait. With layers of rich chocolate and a soft, chewy texture, these cookies quickly become a favorite for anyone lucky enough to enjoy them.
Why We Love This Jacques Torres Chocolate Chip Cookies Recipe
There’s something truly special about Jacques Torres Chocolate Chip Cookies that elevates them above standard recipes. Whether it’s the blend of different flours or the generous amount of high-quality chocolate, every ingredient plays a crucial role in creating a cookie that’s not just good but extraordinary. The cookies boast a delightful contrast between crisp edges and a soft, melty center. Plus, the addition of flaky salt on top adds an unexpected pop of flavor that truly sets these cookies apart. Whether you’re baking for a gathering or treating yourself, this recipe guarantees a cookie experience you won’t soon forget.
Ingredients about Jacques Torres Chocolate Chip Cookies
- 2 cups minus 2 tablespoons cake flour (241g or 8 1/2 ounces)
- 1 2/3 cups bread flour (241g or 8 1/2 ounces)
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
- 1 1/4 cups salted butter, softened (2 1/2 sticks)
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar (227g or 8 ounces)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 1/4 pounds bittersweet chocolate (at least 60%, 680g)
- 8 ounces chopped additional dark chocolate (for coating, optional)
How to Make Jacques Torres Chocolate Chip Cookies Directions
- To start, gather all your ingredients and let them come to room temperature. This ensures the butter and eggs mix properly, leading to a better cookie texture.
- Next, combine the softened butter, light brown sugar, and granulated sugar in a stand mixer. Beat these ingredients together until the mixture is creamy and light. This process usually takes about 4-5 minutes.
- Once you achieve the creamy consistency, add in the eggs one at a time. Mix well after each addition and remember to scrape down the sides of the bowl to ensure everything is well incorporated.
- Then, add the pure vanilla extract, mixing it in well so that the lovely vanilla flavor permeates the dough.
- In a separate bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt. Gradually add these dry ingredients to the wet mixture. Mix on low speed to avoid over-mixing; you want the dough to remain tender.
- Once mixed, gently stir in the bittersweet chocolate chunks. The rich chocolate is what makes these cookies truly indulgent, so don’t skimp on this step.
- Using a scoop, portion out mounds of dough, approximately 3 1/2 ounces each, onto a parchment-lined baking sheet. Keep them spaced out to allow for spreading while baking.
- For a touch of extra flavor, sprinkle the cookie mounds with flaky salt before refrigeration.
- Now, it’s time for the hardest part: refrigerate the dough for at least 24 hours. This chilling step deepens the flavor and improves the texture of the cookies.
- When ready to bake, preheat your oven to 350°F (175°C). Line a clean baking sheet with parchment paper.
- Bake the cookies for 18-20 minutes. They should be golden brown yet soft in the centers when done. Keep an eye on them; every oven is a bit different.
- After baking, allow the cookies to cool on the baking sheet for about 10 minutes. This step helps them set up before transferring to a wire rack.
- If desired, you can take things up a notch by coating the bottoms of the cookies with melted dark chocolate. Just allow the chocolate to set before you dive in.
- Enjoy your cookies fresh out of the oven with a glass of milk or serve them as a dessert alongside ice cream or coffee for an extra special treat.
How to Serve Jacques Torres Chocolate Chip Cookies
Serving your Jacques Torres Chocolate Chip Cookies offers a delightful opportunity to impress family and friends. One of the simplest pleasures is enjoying them fresh out of the oven while they’re warm and gooey. Pair your cookies with a tall glass of cold milk for a nostalgic experience that everybody loves. If you’re feeling adventurous, serve them on a platter with scoops of vanilla or coffee ice cream, letting the warm cookie meet the cold scoop for a delightful contrast in temperatures. You could even crumble them over a bowl of ice cream for a cookie sundae that is absolutely indulgent. Offering coffee or espresso alongside your cookies can elevate the experience, drawing out the rich chocolate flavors while providing a comforting drink to sip.
Expert Tips: Jacques Torres Chocolate Chip Cookies
- Don’t Forget the Chilling: While waiting can be hard, refrigerating the dough for 24 hours allows the flavors to deepen and the texture to develop properly. It’s a crucial step that shouldn’t be skipped.
- Use Quality Chocolate: Because chocolate plays such a significant role in these cookies, opt for a good-quality bittersweet chocolate that you genuinely enjoy eating. It makes all the difference in flavor.
- Weigh Your Ingredients: For accuracy in baking, especially with cookies, using a kitchen scale for measurements ensures you’re getting everything just right, resulting in consistent cookie quality.
- Check Your Oven Temperature: Each oven can behave differently, and a slight variance in temperature can affect baking times. It’s a good idea to use an oven thermometer to make sure your oven is calibrated correctly.
- Batch Size Matters: If you want to freeze the dough, portion the cookie mounds and freeze them on a baking sheet. Once solid, you can transfer them to a zip-top bag. They’ll bake beautifully from frozen; just add a couple of extra minutes to the baking time.
How to Store Jacques Torres Chocolate Chip Cookies
To keep your Jacques Torres Chocolate Chip Cookies fresh, store them at room temperature in an airtight container. Proper storage helps them maintain their chewy texture and rich flavor. If you have extra cookies, you may opt to freeze them; they freeze remarkably well! Just wrap each cookie in plastic wrap, then put them in a freezer-safe container or a zip-top bag. When you’re ready to enjoy them again, simply let them thaw at room temperature for a few minutes. If you’re pressed for time, you can microwave them for a few seconds to bring them back to life.
Variation of Jacques Torres Chocolate Chip Cookies
While the classic Jacques Torres Chocolate Chip Cookie recipe is delicious on its own, there are several variations you can try to mix things up. For a nutty flavor, consider adding chopped walnuts or pecans into the dough. Adding a variety of chocolate, like a mix of dark, milk, and white chocolate chunks, can create a new and exciting taste experience. If you’re a fan of coconut, shredded coconut can be folded in for a tropical twist. For spice lovers, a pinch of cinnamon can enhance the cookies’ flavors without overpowering them. You can even incorporate a splash of orange extract into the dough to add a subtle citrus note that pairs beautifully with chocolate.
FAQ
What is Jacques Torres famous for in the world of baking?
Jacques Torres is renowned for his exceptional chocolate desserts and is often referred to as “Mr. Chocolate.” His recipes showcase the rich, complex flavors of high-quality chocolate, making him a go-to expert in this field.
Can I substitute the flours in Jacques Torres Chocolate Chip Cookies?
While the specific blend of cake and bread flour is crucial for the texture, you can experiment with other flours if needed. Just remember that the texture and flavor might differ from the original recipe.
How does the chilling time affect the cookies?
Chilling the dough allows the flavors to mature and helps prevent the cookies from spreading too much during baking. This results in a cookie with a better texture and flavor.
What kind of chocolate should I use?
Using a high-quality bittersweet chocolate that is at least 60% cocoa will yield the best results. The chocolate’s flavor is central to the cookie’s taste, so pick one that you love.
How can I ensure my cookies bake evenly?
To achieve even baking, always preheat your oven and use parchment paper on your baking sheets to prevent sticking. Additionally, placing your cookies in the center of the oven can help them bake more uniformly.
Jacques Torres Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2 cups minus 2 tablespoons cake flour (241g or 8 1/2 ounces)
- 1 2/3 cups bread flour (241g or 8 1/2 ounces)
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons coarse salt
Wet Ingredients
- 1 1/4 cups salted butter, softened (2 1/2 sticks)
- 1 1/4 cups light brown sugar
- 1 cup plus 2 tablespoons granulated sugar (227g or 8 ounces)
- 2 large eggs
- 2 teaspoons pure vanilla extract
Chocolate
- 1 1/4 pounds bittersweet chocolate (at least 60%) (680g)
- 8 ounces chopped additional dark chocolate (for coating) (optional)
Instructions
Preparation
- Gather all your ingredients and let them come to room temperature.
- Combine the softened butter, light brown sugar, and granulated sugar in a stand mixer. Beat until creamy and light (about 4-5 minutes).
- Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl.
- Add the pure vanilla extract and mix well.
- In a separate bowl, whisk together the cake flour, bread flour, baking soda, baking powder, and coarse salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed to avoid over-mixing.
- Gently stir in the bittersweet chocolate chunks.
Baking
- Using a scoop, portion out mounds of dough (approximately 3 1/2 ounces each) onto a parchment-lined baking sheet, spaced apart.
- Sprinkle with flaky salt if desired.
- Refrigerate the dough for at least 24 hours.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Bake the cookies for 18-20 minutes, until golden brown but soft in the centers.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack.
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