Jacques Torres Chocolate Cookie Recipe
Jacques Torres Chocolate Chip Cookie Recipe uses a blend of cake and bread flour for texture and high-quality bittersweet chocolate for rich flavor. The dough is made by creaming butter and sugars, adding eggs gradually, and mixing in dry ingredients before folding in chocolate. Chilling the dough for 24-72 hours enhances taste and texture. Baking at 350°F yields cookies with crisp edges and chewy centers.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Wire racks for cooling
- Plastic wrap or airtight container (for chilling dough)
Ingredients
- 2 cups cake flour
- 1 2/3 cups bread flour
- 1 ½ tsp baking soda
- 1 ½ tsp kosher salt
- 1 ¼ cups 2 ½ sticks unsalted butter, softened
- 1 ½ cups packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ¼ lbs bittersweet chocolate discs or chunks around 60% cacao
Instructions
- In a large bowl, whisk together cake flour, bread flour, baking soda, and kosher salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy (about 5 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Reduce mixer speed to low and gradually add the flour mixture. Mix until just combined. Using a spatula, fold in the bittersweet chocolate discs or chunks until evenly distributed.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 24 hours, preferably up to 72 hours. This helps develop flavor and texture. When ready to bake, preheat your oven to 350°F (180°C).
- Scoop dough into 3-tablespoon-sized balls and place on baking sheets lined with parchment paper or silicone mats, spaced about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden but the centers still look soft. Do not overtake for a chewy texture.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
❖ Chilling the dough is key! The longer you let it chill, the better your cookies will be. While you can bake them right after mixing, for the best texture and flavor, I strongly recommend letting the dough rest for a full day.
❖ Chocolate quality matters: Since this Jacques Torres Chocolate Cookie Recipe is all about the chocolate, I highly recommend using high-quality chocolate, like Jacques Torres’ signature blend, or another premium brand. This will elevate the overall flavor and texture of your cookies.
❖ Freezing dough: If you want to bake only a few cookies at a time, scoop the dough onto a baking sheet and freeze the dough balls. Once frozen solid, transfer them to a freezer-safe bag and bake as needed by adding a few extra minutes to the baking time.
Nutrition Facts Of Jacques Torres Chocolate Cookie Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 220 kcal |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 40mg |
| Sodium | 120mg |
| Total Carbohydrates | 27g |
| Sugars | 18g |
| Protein | 2g |