Jacques Torres Secret Chocolate Chip Cookies

Indulge in the ultimate chocolate chip cookie experience with this secret recipe from the renowned chocolatier, Jacques Torres. These cookies are the perfect balance of crispy edges and chewy centers, packed with rich chocolate flavor.

Ingredients:

• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter, room temperature
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/4 pounds bittersweet chocolate disks (at least 60% cacao content)
• Sea salt for sprinkling

Instructions:

1. Prepare the dry ingredients: In a bowl, sift together the cake flour, bread flour, baking soda, baking powder, and coarse salt. Set aside.
2. Cream the butter and sugars: Using a stand mixer fitted with the paddle attachment, cream together the butter and both sugars on medium speed until very light and fluffy, about 5 minutes.
3. Add eggs and vanilla: Reduce the mixer speed to low and add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined, about 5-10 seconds.
5. Fold in chocolate: Using a rubber spatula, fold in the chocolate disks, ensuring they are evenly distributed throughout the dough.
6. Chill the dough: Press plastic wrap against the dough and refrigerate for 24 to 36 hours. This step is crucial for developing flavor and texture.
7. Preheat the oven: When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
8. Scoop and shape: Scoop generous golf ball-sized portions of dough (about 3 1/2 ounces each) onto the prepared baking sheets, spacing them about 3 inches apart.
9. Bake the cookies: Bake for 18 to 20 minutes, until the edges are golden brown but the centers are still soft. Rotate the sheets halfway through baking for even browning.
10. Finish and cool: Immediately after removing from the oven, sprinkle each cookie lightly with sea salt. Allow cookies to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.

Chef’s Tips:

• Using a combination of cake flour and bread flour creates the perfect texture – crispy edges with a chewy center.