Jacques Torres Chocolate Chip Cookies
Colossal chocolate chip cookies with a unique blend of pastry and bread flours, creating crisp caramelized edges and soft, yielding centers studded with premium chocolate.
20 mins
Ingredients
Equipment Needed
- electric mixer with paddle attachment
- baking sheets
- 4-ounce cookie scoop
- 1-ounce cookie scoop
- wire rack
Ingredients
Equipment Needed
- electric mixer with paddle attachment
- baking sheets
- 4-ounce cookie scoop
- 1-ounce cookie scoop
- wire rack
Instructions
- 1
Preheat oven
Preheat oven to 350 degrees.
- 2
Prepare baking sheets
Line baking sheets with parchment paper or nonstick baking mats; set aside.
- 3
Cream butter and sugars
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
- 4
Add eggs
Add eggs, one at a time, mixing well after each addition.
- 5
Add dry ingredients
Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
- 6
Scoop dough
Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
- 7
Bake
Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
- 8
Cool
Cool slightly on baking sheets before transferring to a wire rack to cool completely.
Cook's Notes
These are not your average after-school cookies. These are cookies for the discerning palate, cookies that boast a symphony of textures and flavors. The secret lies in a unique blend of flours, the perfect marriage of crisp, caramelized edges with a soft, yielding center. Each bite is a revelation, a delightful dance between sweet and salty, punctuated by the intense richness of premium chocolate.
Get Weekly Recipes
Join our newsletter for hand-picked family recipes every week.