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Jacques Torres Chocolate Chip Cookies
The oversized New York bakery cookie: cake flour plus bread flour, a long cold rest, and big bittersweet discs. Scale it here and compare the baker's % against Toll House and the rest.
Makes 18 × 100g cookiesGrams
Ingredients
Flours (100%)
- 241.0gCake Flour
- 241.0gBread Flour
Other ingredients
- 8.0gBaking Soda
- 6.0gBaking Powder
- 7.0gCoarse Salt
- 283.0gUnsalted Butter
- 283.0gLight Brown Sugar
- 227.0gGranulated Sugar
- 100.0gEggs
- 8.0gVanilla Extract
- 567.0gBittersweet Chocolate Discs (60%+ cacao)
- 2.0gFlaky Sea Salt
Instructions
Whisk cake flour, bread flour, baking soda, baking powder, and coarse salt.
Cream the butter with both sugars until very pale, about 5 minutes.
Beat in the eggs one at a time, then the vanilla.
Mix in the dry ingredients on low just until no dry flour remains — 5 to 10 seconds.
Fold in the chocolate discs without breaking them.
Press plastic wrap against the dough and refrigerate 24 to 72 hours. Bake in batches if you like; the dough keeps through day three.
Heat the oven to 350°F (175°C). Line a sheet with parchment.
Scoop six 3½-ounce (about 100g) mounds per sheet. Lay any standing chocolate discs flat and sprinkle flaky salt.
Bake until golden at the edges but still soft in the center, 18 to 20 minutes for large cookies (10 to 12 minutes if scooped smaller).
Rest 10 minutes on the sheet, then move to a rack. Best eaten warm.
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