Chocolate Chip Cookie a la Jacques Torres

by Jen on December 18, 2012

Before I begin this post, I would like to extend my heartfelt condolences to the bereaved families and the grieving community of Newtown, Connecticut. Being a parent myself, it is difficult for me to grasp the harrowing pain brought on by this tragic loss of innocent lives. I dedicate this post to the fallen children (who were mostly 6-year-olds – my daughter’s age) and to the brave heroes of Sandy Hook Elementary School.

If only the world could be filled with, say, chocolate chip cookies instead of guns, then I bet this would be a safer and happier place! Chocolate chip cookies are almost always a sign of friendship, of sharing, of giving, of comfort, of the familiar…

If you’re ever feeling blue, a chocolate chip cookie can cheer you up. If you’re feeling happy, a chocolate chip cookie can become an expression of that joy. If you’ve been faraway from home and are craving something familiar, a chocolate chip cookie can bring you back. To me, it is simple: eat more chocolate chip cookies for world peace!

Even though this Jacques Torres (NYC chocolatier via Paris) cookie recipe has been written and blogged a million times over by foodies far and wide, everyone has their own baker’s “touch.” Your cookie will turn out differently from my cookie, and certainly from Jacques’ cookie, because we are all individuals with different baking approaches, different handling techniques, different ingredients, different equipment, different pacing…and all of these combinations make for endless possibilities. This is how MY chocolate chip cookies turned out…

And oh, I wanted it to be the “all-American” cookie, so I used milk chocolate chips for this! I don’t know of any child who would say no to milk chocolate chip cookies…and to dunking them into milk…Oh, how innocent life was back then.

Chocolate Chip Cookie a la Jacques Torres
5.0 from 5 reviews
Print
Prep time: 25 mins
Cook time: 15 mins
Total time: 40 mins
Serves: Makes 24 cookies
This recipe is from The Essential New York Times Cookbook compiled by Amanda Hesser. Published by W.W. Norton & Company, Inc. in 2010
Ingredients
  • 1-3/4 cups + 2 tbsp (225 g / 8.5 oz) cake flour
  • 1-2/3 cups (225 g / 8.5 oz) bread flour
  • 1-1/4 teaspoons baking soda
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons coarse salt
  • 2-1/2 sticks (285 g / 10 oz) unsalted butter, softened
  • 1-1/4 cups (280 g / 10 oz) packed dark brown sugar
  • 1 cup + 2 tbsp (225 g / 8 oz) granulated sugar
  • 2 large eggs
  • 2 teaspoons natural vanilla extract
  • 1-1/2 cups (270 g) milk or semi-sweet or bittersweet chocolate chips or fèves
  • sea salt flakes
Preparation
  1. Sift the flours, baking soda, baking powder, and coarse salt into a bowl.
  2. In a bowl of a mixer fitted with a paddle (or in a bowl with a hand mixer), beat the butter and both sugars together on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
  3. Reduce speed to low, add the dry ingredients in one go, and mix until just combined, 5 to 10 seconds only. Do not overbeat.
  4. Drop in the chocolate pieces and fold in until just combined.
  5. Press a plastic wrap to cover the dough, and refrigerate for 24 to 36 hours. The dough can be used in batches and refrigerated up to 72 hours.
  6. When ready to bake, preheat oven to 350 F (180 C). Line a baking sheet with parchment or silicone baking mat.
  7. Scoop 1.5 oz mounds (you can do this by weighing each on a digital scale) of dough onto the baking sheet, making sure to turn and press in any chocolate chip pieces that are poking out.
  8. Sprinkle lightly with sea salt crushed between your fingers.
  9. Bake until golden brown but still soft, about 12 to 15 minutes. Transfer the sheet to a rack and let stand for 10 minutes before slipping the cookies to another rack to cool a bit more.
  10. Repeat with the remaining dough. However, do not place unbaked dough on a hot cookie sheet. To cool it down, run cold water on the back of the cookie sheet, then wipe dry before the next use.
  11. The cookies tend to harden when left standing on a rack. Transfer to an airtight container and they can be stored for up to 1 week.

 

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{ 26 comments… read them below or add one }

Mom-Friday December 18, 2012 at 3:36 am

I have a good oatmeal-choco chip recipe but I’m still bookmarking this classic! I have to find time to try this! :9

Reply

Tina Ong (@PhenomenalMama) December 18, 2012 at 4:24 am

I just made 3 batches of this famous cookie recipe for the daughter’s class. You should do a side by side comparison of your fave choco chip cookie recipe.

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Rowena @ Apron and Sneakers December 18, 2012 at 4:25 am

These are what’s lacking in the supermarket shelves here. I LOVE chocolate chip cookies but they are hard to find. I should get the hint and start making my own too. Thanks for sharing the recipe. I need a classic. And yes Jen, I agree. If only the world is filled up with chocolate chip cookies instead of guns, then we will live in a safe and happy place.

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jaime @ sweet road December 18, 2012 at 9:09 am

I do the same thing! I always use milk-chocolate chips in my cookies… you can’t beat the overly-gooey chocolate in cookies and whenever I use milk-chocolate chips they tend to stay gooey a little longer. Perfect!

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Patty December 18, 2012 at 9:39 am

Fantastic job on the chocolate chip cookies!!!! Just seeing your pictures is getting my day off to a good start;-)
I have grandchildren the same age as your children so I know how personal the school attack feels and how sad and helpless we are, we have all been robbed -it will be very difficult to work through our feelings going forward. I know I gave my grandchildren big hugs yesterday.

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Nat December 18, 2012 at 9:46 am

I can’t wait to get back home in a few weeks time and try out this recipe. The photos are lovely.

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Anna @ Crunchy Creamy Sweet December 18, 2012 at 10:28 am

These look delish! I have yet to try Jacques Torres’ recipe but it sure looks tempting!

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amy @ fearless homemaker December 18, 2012 at 11:09 am

Yum, I’ve made these cookies before, too + just love them. You just can’t beat good ol’ chocolate chip cookies + a tall glass of milk.

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Laura (Tutti Dolci) December 18, 2012 at 2:57 pm

What a sweet post Jen (both the sentiment and the cookies!). These cookies look incredible and yet so familiar and comforting, just what is needed in a time like this!

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Suzanne Perazzini December 18, 2012 at 3:17 pm

I am with you – more focus on food would divert ugly minds from violent and aggressive thoughts. These cookies are a good start.

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Erin @ Dinners, Dishes and Desserts December 18, 2012 at 5:21 pm

Nothing beats a good chocolate chip cookie! I know my 7 year old would love to come home to them!

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Valerie December 18, 2012 at 6:05 pm

I doubt that Zeus himself could turn down a homemade chocolate chip cookie! Your JT results look absolutely perfect!

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Lora @cakeduchess December 18, 2012 at 9:43 pm

I haven’t baked chocolate chip cookies in way too long. This looks like a recipe that is a keeper. I could go with any chip and be very happy. A lovely tribute and words, Jen.

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The Squishy Monster December 18, 2012 at 9:58 pm

More cookies, less guns, that’s the spirit!

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Raymund December 19, 2012 at 12:10 pm

This reminds me of chips ahoy but this one looks easy much better, love them worth cold milk

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Lisa {AuthenticSuburbanGourmet} December 19, 2012 at 3:26 pm

Loving these chocolate chip cookies! I agree – that they can always put a smile on anyone’s face. Yours came out just perfect! Hope you are having a great day!

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Andi December 19, 2012 at 6:01 pm

Oh goodness I need about 10 of these!

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Cass @foodmyfriend December 19, 2012 at 8:16 pm

Beautiful! They look amazing :) well done. Just in time for Christmas gifts!

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Jean | Lemons and Anchovies December 19, 2012 at 11:15 pm

Yes, I vote for more chocolate chip cookies (especially like these ones) instead of what contributed to last week’s horrific events.

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Averie @ Averie Cooks December 20, 2012 at 8:03 pm

I made the NYT/Torres cookies in November! Glad I checked them off my bucket list! And yours look great!

Thanks for stopping by & saying hi :)

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Tessa December 22, 2012 at 6:26 pm

What a beautiful and caring post.

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Magic of Spice December 23, 2012 at 2:41 pm

Chocolate chip cookies instead of guns, wouldn’t that be a lovely world! Especially when it would include these delights :)

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The Café Sucré Farine December 24, 2012 at 8:44 am

These are the best cc cookies ever and I think your version looks amazing! It is really fun that each person who makes the exact same recipe has unique results, that’s what makes cooking so intriguing!

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Nami | Just One Cookbook December 26, 2012 at 3:36 pm

Oh Jen, I will DEFINITELY try this chocolate chip cookie recipe next time. It looks good and each of your pictures talking to me that I need cookies….THESE cookies!

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Cowgirl Chef December 29, 2012 at 7:57 pm

I agree – more chocolate chip cookies would make the world a much better, much happier place. I love this recipe, too — the sea salt + chocolate makes them stand out from the rest. The hardest part, I think, is letting the dough rest for a day or two before baking…every time I open the fridge, I think I need to keep “testing” the dough. ;)

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Casey January 3, 2013 at 9:48 pm

Hi Jennifer!:) wow I actually tried this recipe as well. Like most people we all have our own favorite choco chip cookie recipe already but I must say I could make room for one more:). I also found it fascinating that Jacques Torres used bread flour in here, it was actually the ingredient that attracted me to try it out:). the end result? worth it.

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