1/14/2019 The Infamous Jacques Torres Chocolate Chip Cookies

The Infamous Jacques Torres Chocolate Chip Cookies

Prep time Cook time Total time

24 hours 20 mins 24 hours 20
mins

The infamous Jacques Torres chocolate chip

cookies from The New York Times.
Author: The Crepes of Wrath
Serves: 20 cookies
Ingredients

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
sea salt or fleur de sel, for sprinkling

Instructions

1. Sift together the cake flour, bread flour, baking soda, baking powder,
and salt into a medium sized bowl and set aside.
2. 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.
3. 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 #40 ice cream scoop, which is about the size of 2
tablespoons, but you can make them even larger, if you like. Do not
press the dough down - let it stay the way it is. Sprinkle the cookies
lightly with a bit of fleur de sel or sea salt. Bake 10-12 minutes for
smaller cookies (mine took about 11 minutes), or 18-20 minutes for
larger cookies.
4. 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.

Adapted From
The New York Times
Recipe by The Crepes of Wrath at
http://www.thecrepesofwrath.com/2011/06/29/infamous-jacques-torres-
chocolate-chip-cookies/

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