Jacques Torres' Best Chocolate Chip Cookies Ever
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.
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Ingredients
- 2 cups cake flour minus 2 tablespoons
- 1 ⅔ cup bread flour
- 1¼ teaspoon baking soda
- 1 ¼ teaspoons baking powder
- 1 ½ teaspoon course salt
- 2 ½ sticks butter softened
- 1¼ cup light brown sugar
- 1 cup granulated sugar plus 2 tablespoons
- 2 large eggs
- 2 teaspoons vanilla bean paste
- sea salt for garnish
Instructions
- 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!