I’ve been using this cookie recipe for over 10 years. It’s fool proof, super easy to make and the texture is out of this world. They’ve been a real crowd pleaser, I knew I needed to share these at some point!
Jacques Torres Chocolate Chip Cookies, slightly modified
Makes 40 small cookies
- 2 cups minus 2 tablespoons cake flour*
- 1⅔ cups bread flour *
- 1½ teaspoons baking powder
- 1¼ teaspoons baking soda
- 1½ teaspoons coarse salt
- 2½ sticks (1¼ cups) unsalted butter, room temperature
- 1¼ cups light brown sugar, packed
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1⅓ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content**
*If you don’t have cake and bread flour, substitute all purpose
** I just use any chocolate on hand. Used Hershey for this recipe
- Sift together the cake flour, bread flour, baking soda, baking powder, and salt into a medium sized bowl and set aside.
- In the bowl of your mixer, cream together your butter and sugars until light and fluffy, about 3-5 minutes. Add in the eggs, one at a time, until combined, scraping down the bowl as needed. Add in the vanilla and mix. Gradually add in the dry ingredients, until just moistened. Fold in your chocolate until evenly added throughout the dough. Press plastic wrap against the dough, making sure it is completely covered, and refrigerate for at least 24 hours, or as long as 72 hours (I left mine for 36 hours). This is an important step, as it allows the gluten in the dough to loosen up (you know how if you beat your dough too much, your cookies will be rock hard? Allowing it to rest for a period of time helps to undo some of this damage). It also helps the cookies to not spread out too much; warm dough spreads, cold dough stays in nice, uniform circles.
- When you are ready to bake, bring the dough to room temperature so that you can scoop it out (I usually let it just sit on my counter for an hour or two), and preheat your oven to 350 degrees F. Line and/or grease your baking sheets. Scoop your dough out onto the sheets. I used a mini ice cream scoop, which is about 1 tablespoon, but you can make them even larger, if you like. Do not press the dough down – let it stay the way it is. Bake 10-12 minutes for smaller cookies
- Allow the cookies to cool slightly on your baking sheet, then move them to another surface to cool completely. You can enjoy these warm, room temperature, or cold. Store in an air-tight container at room temperature for up to 3 days, or freeze for up to 2 months.
I also decorated some with chocolate drizzle and sprinkled some skor bits!
Check out some more amazing dishes from Vancouver’s talented bloggers by continuing on Vancity’s virtual potluck! What a great way to bring our community together 🙂
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