These Jacques Torres Best Chocolate Chip Cookies EVER have crunchy outsides, a toffee-like base, gooey insides, and are simply perfect. If you can hold on while the dough rests overnight, you’ll enjoy the scrumptious results that are well worth the wait.
I LOVE chocolate chip cookies! Each time I make them or eat them hot from the oven I am transported back to so many special days baking in the kitchen with my mom and my siblings.
The chocolate chip cookies of my childhood were Toll House and, don’t get me wrong, I enjoy them tremendously, but am always looking for something new and different. These cookies fit the bill, after all they were developed by “Mr. Chocolate” Jacques Torres.
First, let me warn you that if you are the kind of person that is looking for instant gratification from a recipe this is not the one for you, unless your gratification comes from eating the raw dough. I do not recommend that, but I will not lie to you, I probably eat as much of the raw dough as I do the cookies.
I have made them 3 times this week and given them to friends who all declared them to be “the best cookie ever.”
Enjoy!
Why you’ll love this Jacques Torres Chocolate Chip Cookie recipe
Everything a chocolate chip cookie should be and more
Totally scrumptious and guaranteed to please any cookie lover
No fancy ingredients needed, just a perfect combination for a perfect cookie
Just the right balance of chewiness on the edges and a soft, tender bite on the inside
Ingredients
You’ll notice this recipe calls for a couple of specific ingredients, including both cake and bread flour. That’s what the man calls for, so that’s what he gets!
Cake flour
Bread flour
Baking soda
Baking powder
Coarse salt
Butter
Light brown sugar
Granulated sugar
Large eggs
Vanilla bean paste
Chocolate chunks
Sea salt for garnish
How to Make Jacques Torres The Best Chocolate Chip Cookies Ever
In a medium bowl combine the flours, baking soda, baking soda and salt, whisk well and then set aside.
In a mixer fitted with a paddle attachment, cream butter and sugars until light and fluffy, about 5 minutes.
Add eggs one at a time mixing well after each one.
Add vanilla bean paste and mix well.
Reduce speed of the mixer to low and carefully add the dry ingredients, mix until just combined about 10 -15 seconds. DO not turn the mixer on high you will have flour everywhere.
Mix in the chocolate chip.
Refrigerate the dough for 24-36 hours.
When ready to bake, remove bowl from refrigerator and let sit for a few minutes to soften the dough a bit.
Preheat oven to 350, line baking sheet with a Silphat or parchment paper. Set aside.
Scoop out dough into golf ball sized mounds and space evenly on baking sheet, sprinkling each with sea salt.
Bake for 15-20 minutes until golden brown but still soft. DO NOT OVER BAKE.
Let cookies cool on the baking sheet for 10 minutes and then remove from pan and cool on a rack.
NOTE: I baked mine at 375 for 10-12 minutes because I was impatient and they came out fabulous!
Tips & Variations
Add some nuts. Try toasted pecans or walnuts for some crunch.
Switch out some chips. Try subbing in some peanut butter or butterscotch chips.
Mix-ins. Toffee bits or other candies would also be fun.
Storage
Store these cookies in a cool place in a covered container for 1-2 days. They can be frozen when wrapped tightly in plastic wrap and sealed in an airtight container for up to 2 month.
These Jacques Torres Best Chocolate Chip Cookies EVER have crunchy outsides, a toffee-like base, gooey insides, and are simply perfect. If you can hold on while the dough rests overnight, you'll enjoy the scrumptious results that are well worth the wait.
In a medium bowl combine the flours, baking soda, baking soda and salt, whisk well and then set aside.
In a mixer fitted with a paddle attachment, cream butter and sugars until light and fluffy, about 5 minutes.
Add eggs one at a time mixing well after each one.
Add vanilla bean paste and mix well.
Reduce speed of the mixer to low and carefully add the dry ingredients, mix until just combined about 10 -15 seconds. Do not turn the mixer on high you will have flour everywhere.
Mix in the chocolate chip.
Refrigerate the dough for 24-36 hours.
When ready to bake, remove bowl from refrigerator and let sit for a few minutes to soften the dough a bit.
Preheat oven to 350, line baking sheet with a Silphat or parchment paper. Set aside.
Scoop out dough into golf ball sized mounds and space evenly on baking sheet, sprinkling each with sea salt.
Bake for 15-20 minutes until golden brown but still soft. DO NOT OVER BAKE.
Let cookies cool on the baking sheet for 10 minutes and then remove from pan and cool on a rack.
Notes
NOTE: I baked mine at 375 for 10-12 minutes because I was impatient and they came out fabulous!
They sound so very good.
These cookies look amazing!
Hugs,
Jody