Sometimes I get so excited about trying new, exciting recipes that I ignore the classics. Crazy colored cupcakes and cookie dough balls are great, but there really is nothing better than a fantastic chocolate chip cookie. Jacques Torres is a famous chocolatier in New York City, and in 2008 he published his chocolate chip cookie recipe in the NYT. I’ve come across a lot of bloggers who tried and loved the recipe, and since I don’t have a go-to CCC recipe quite yet, I thought I’d give it a try. Boy am I glad I did:
I’ve never used cake flour or bread flour before, let alone in cookies, but whatever difference they make is worth the trip to the grocery store because these cookies are great. They’re crispy on the outside, chewy on the inside, and have a great combination of sweet and salty that makes them truly unique. Plus, don’t they look so professional?? I used Ghirardelli 60% cacao chips because they were the best quality chocolate my Stop and Shop has to offer, but as long as you keep the cacao content at 60% or higher, I think your cookies will reach the same delicious potential. This recipe calls for A LOT of chocolate chips, but I’m totally fine with that and I hope you are too.
I brought these cookies to our last PBL meeting this week. I made the pumpkin streusel muffins and pancakes last time it was my turn to bring food, but for our last one we met during lunch time, so I brought the dessert. I kept things classic by making these chocolate chip cookies and also some brownies, another recipe I’ll share soon enough.
Jacques Torres’ Chocolate Chip Cookies
This recipe makes a lot of cookies. A lot of HUGE cookies. Again, no complaints on my end, but unless you’re baking for a large group or have some kind of self-control to not gorge on the leftovers, I’d recommend halving the recipe. I think I got about 26 cookies from the whole recipe.
Recipe from the NYT
2 cups minus 2 tablespoons cake flour
1-2/3 cups bread flour
1-1/4 tsp baking soda
1-1/2 tsp baking powder
1-1/2 tsp coarse salt
2-1/2 sticks unsalted butter
1-1/4 cups light brown sugar
1 cup plus 2 tbsp granulated sugar
2 large eggs
2 tsp vanilla extract
1-1/4 lbs at least 60% cacao chocolate chips
Sea salt for sprinkling
- Sift flours, baking soda, baking powder, and salt into a bowl. Set aside.
- Using an electric mixer, cream together butter and sugars until very light (about 5 min)
- Add eggs, one at a time, mixing well after each is added
- Stir in the vanilla
- Reduce speed to low and add the dry ingredients. Mix until just combined
- Drop chocolate chips in and incorporate
- Wrap dough in plastic wrap and refrigerate for 24-36 hours (I did 24)
- Preheat over to 350 degrees. Line a cookie sheet with parchment paper
- Use an ice cream scoop to form balls of dough about the size of golf balls. Bake off cookies 6 at a time, for 18 to 20 minutes.
- Cool cookies on wire rack