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Jacques Torres Chocolate Chip Cookie Recipe aka The NY Times Chocolate Chip Cookie

Jacques Torres Chocolate Chip Cookie Recipe

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 20 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

I made the Jacques Torres Chocolate Chip Cookie Recipe aka NY Times Chocolate Chip Cookie. Are they the best chocolate chip cookie? I actually think they might be. Fussy and time consuming, but 100% worth it!


Ingredients

Scale
  • 2 cups minus 2 tablespoons (8 ½ ounces) cake flour
  • 1 2/3 cups bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/4 cups butter, room temperature (I used salted)
  • 1 1/4 cups light brown sugar
  • 1 cup plus 2 tablespoons granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 ¼ pounds chopped dark or semi-sweet chocolate chunks or disks
  • flaked sea salt to sprinkle

Instructions

  1. In a large bowl, sift together (or whisk) the cake flour, bread flour, baking soda, and baking powder. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter, brown sugar, and granulated sugar together for 5 minutes, until light and fluffy. Add in the eggs one at a time until mixed, and then vanilla. Continue mixing for an additional minute, scraping the sides as necessary.
  3. Turn mixer to low and add in the flour mixture, until just combined. Fold in the chocolate until evenly incorporated. Cover and chill dough for 24-72 hours.
  4. When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper.
  5. Allow the chilled dough to sit out at room temperature for 20-30 minutes before baking to soften slightly. Scoop out 3.5 ounces of dough for each cookie, using a large cookie scoop. This is approximately 1/4 cup. Place mounds onto your baking sheet, spacing them 3- inches apart.
  6. Bake cookies for 15-18 minutes, until the edges are golden. Turn your baking sheet 180- degrees once, halfway through baking.
  7. Remove from the oven and immediately sprinkle with sea salt. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Instead of chilling the dough in a large bowl, you can scoop and measure your dough right away and chill it in prepared mounds on a large baking sheet until ready to bake. Baking chilled dough produces a slightly thicker cookie than room temperature dough.

Store airtight for up to 3 days.

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 222
  • Sugar: 9.6 g
  • Sodium: 91.4 mg
  • Fat: 12.2 g
  • Carbohydrates: 25.7 g
  • Protein: 2.7 g
  • Cholesterol: 49.1 mg

Keywords: best chocolate chip cookie recipe, easy cookie recipe, chocolate chip cookies, ny times chocolate chip cookies, Jacques Torres

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