Upon learning about the legendary New York Times/Jacques Torres chocolate chip cookies, I knew I had to taste them! However, I live rather far from Manhattan. So it was up to me to create them!
The original recipe is a bit more complicated than your average cookie. It uses equal weight of bread + cake flours and chocolate discs as opposed to chips (I prefer Guittard baking wafers), and it requires allowing the dough to rest for a waiting period. It should also be noted that weighing these ingredients for precision, as opposed to just using measuring cups and spoons, is encouraged. Check out this video to better understand the reasoning behind all these adjustments.
When all was said and done, I really like them…with some adjustments. The following variation of this recipe is now my version of this chocolate chip cookie. My changes include:
- Less chocolate. Shocking, right?! But 20 ounces of chocolate, as called for in the original recipe, is a lot of chocolate. My husband and I actually like the buttery cookie part of a cookie, so we want to be able to taste it.
- My dough spends a shorter period in the fridge. While I appreciate what chilling does to the spread in the oven, I simply couldn’t taste enough of a difference in the dough to justify waiting 24-72 hours to bake them.
- The sea salt is optional. There is already quite a bit of salt in the dough, even more if you use salted butter like I did. If you choose to use the sea salt, sprinkle it conservatively and add more if needed.
Note: these cookies are 3.5 oz each, which is HUGE! I can only fit 4-5 on a single baking sheet.
Our Version of Jacques Torres Chocolate Chip Cookies
Original recipe: New York Times
8-1/2 oz cake flour
8-1/2 oz bread flour
1-1/4 tsp baking soda
1-1/2 tsp baking powder
1-1/2 tsp coarse salt
12 oz butter, room temperature
10 oz light brown sugar
8 oz granulated sugar
2 large eggs
2 tsp natural vanilla extract
12 oz bittersweet chocolate wafers, 66% cacao
OPTIONAL: flaky 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.
Fold in chocolate wafers and incorporate them without breaking them. Wrap dough securely in plastic wrap and refrigerate until chilled through (approx 1-2 hours).
When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Scoop 3.5 ounces mounds of dough onto the baking sheet. Bake until golden brown but still soft, 18-20 minutes. Turn the baking sheet 180 degrees halfway through baking time.
If you opt to sprinkle sea salt on top, do so immediately after removing them from the oven.
Cool for at least 10 minutes before eating, as the center will still be soft.