This weekend, I made some delicious chocolate chip cookies using Jacques Torres’ recipe published by the New York Times. Everyone in my family loves this recipe.
The cookies are huge, and eat bite is full of chocolate thanks to the 1 1/4 lbs of chocolate disks used in the recipe.
The recipe takes some patience. While it is fairly easy to put together, you have to refrigerate the dough for at least 24 hours. But the recipe is worth the wait. And I’ve found that if you freeze any unused dough (after it has been properly refrigerated for 24-36 hours), it still comes out pretty well.
You can view the full recipe here. It was printed by the New York Times, and adapted from Jacques Torres. Some people commented that they could not view the recipe, so here it is below:
- 2 cups minus 2 tablespoons cake flour
- 1⅔ cups (8½ ounces) bread flour
- 1¼ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons coarse salt
- 2½ sticks (1¼ cups) unsalted butter
- 1¼ cups (10 ounces) light brown sugar
- 1 cup plus 2 tablespoons (8 ounces) granulated sugar
- 2 large eggs
- 2 teaspoons natural vanilla extract
- 1¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content
- Sea salt.
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Scoop 6 3½-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.
- Yield: 1½ dozen 5-inch cookies.