When I worked as a cook at
Olympic Provisions Olympia Provisions, I would sometimes go in on my day off and help our pastry chef, Amelia Lane, with her workload. Baking was never my strength, but working with her and experimenting at home helped me to become a better baker. I would weigh ingredients and assemble cookie doughs, cheesecakes, English muffins, and biscuits. I started every day hoping we would make her Chocolate Chip Cookies, because they were the best darn cookie I ever had and I desperately wanted her recipe. She finally shared it with me, under the premise that I wouldn’t give it out. To anyone. Not even my momma.
I kept that promise, and when people would take a bite and beg me for the recipe I would pretend like I didn’t understand their request. Her cookie, chewy and soft, studded with a copious amount of chocolate chips and the perfect amount of salt, was the recipe I would reach for if I wanted to please the most discerning people in my life.
That is until now. This recipe – by famed Chocolatier Jacques Torres – is the greatest recipe I’ve come across. The cookies are crisp on the outside, and soft and chewy on the inside. It’s the most amazing marriage of texture in a baked good I’ve experienced. Lots of semi-sweet to bitter-sweet chocolate and just the right amount of salt on top really capture the essence.
They’re incredible, really. Some people believe the recipe is unnecessarily fussy. Maybe it is, with its two different types of flours and dough chilling time. Maybe it’s because the ingredients have to be weighed (which is what you should be doing as it achieves the most consistent results). I don’t really care. One bite automatically justifies its fussiness. At least to me it does.
The only change I made to the recipe was adding toasted pecan pieces to the dough along with the chocolate. For the chocolate I used Valrhona 58% cacao content discs. They tend to be a little large so I chopped them by hand.
Jacques Torres Chocolate Chip Cookies
- 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
- 1 ⅔ cups (8 1/2 ounces) bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons coarse salt
- 2 ½ sticks (1 1/4 cups) unsalted butter
- 1 ¼ cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1 ¼ pounds bittersweet chocolate disks or fèves, at least 55 percent cacao content
- Maldon salt
Sift both flours, baking soda, salt, and baking powder together to combine. Set aside.
Using a mixer fitted with the paddle attachment, cream the butter and both sugars together until light and fluffy, about 5-6 minutes. Add eggs, one at a time, until each egg is fully combined with the butter and sugar. Add the vanilla extract. Reduce speed to low and add the dry ingredient mix until it is just combined with the other ingredients, about 5 to 10 seconds. Fold in the chocolate pieces (and nuts if you’re using). Press plastic wrap against the dough and refrigerate for 24-36 hours.
When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper.
Weigh out 1.75 ounce pieces of dough and mold them into balls, and place them on the baking sheet spaced about 2-3 inches apart. Top with Maldon salt and bake for 11-13 minutes, rotating the pans once halfway during baking. The cookies are done when they are golden brown around the edges and lightly brown in the middle. They may appear soft in the center. Allow cookies to rest on sheet pans for a few minutes before moving them to a rack to cool. These are best warm.