Jacques Torres Chocolate Chip Cookies

This is one of the best recipes I’ve found for chocolate chip cookies.

Recipe by Jacques Torres

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• Makes1 1/2 dozen 5-inch cookies (see below for small batch)
• Requires 24-36 hours of chilling
  • 2 cups minus 2 tablespoons cake flour (8 1/2 ounces)  (this makes the cookies very tender. Use all purpose for sturdier, traditional cookies)
  • 1 ⅔ cups bread flour (8 1/2 ounces)
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 1 ¼ cups unsalted butter (2 1/2 sticks)
  • 1 ¼ cups light brown sugar (10 ounces)
  • 1 cup plus 2 tablespoons granulated sugar (8 ounces)
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
  • Sea salt
• 1/2 recipe:
  • 4 1/4 oz cake flour (this makes the cookies very tender. Use all purpose for sturdier, traditional cookies)
  • 4 1/4 oz bread flour
  • 1/2 + 1/8 teaspoons baking soda
  • 3/4 teaspoons baking powder
  • 3/4 teaspoons coarse salt
  • 10 tablespoons unsalted butter (1 1/4 sticks)
  • 1/2 cup + 2 T light brown sugar (5 ounces)
  • 1/2 cup plus 1 tablespoon granulated sugar (4 ounces)
  • 1 large eggs
  • 1 teaspoons natural vanilla extract
  • 10 pz bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
  •  Sea salt

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• 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 one.
• Add vanilla extract.
• Reduce speed to low; add dry ingredients and mix just until just combined.
• Add chocolate chips and mix briefly to distribute evenly.
• 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. You can also form the dough balls first, and then refrigerate. I find it easiest to handle the dough after it is briefly refrigerated.
• When ready to bake, pre-heat oven to 350-F (for best results, use an oven thermometer to make sure your oven temperature is accurate.
• Line a baking sheet with parchment paper.
• Scoop 6 (3.5-oz) mounds of dough (about the size of a tangerine) onto the baking sheet.
• Sprinkle lightly with sea salt or salt flakes, and bake until golden brown but still soft, 18 to 20 minutes.
• Transfer sheet to a wire rack for 5-10 minutes, then place directly on cooling rack.