Jacques Torres’s Chocolate Chip Cookies

cookie cravings ♠ daylight savings

Jacques Torres’s Chocolate Chip Cookies ever so slightly modified !

  • 8.5 oz. cake flour
  • 8.5 oz. unbleached bread flour
  • 1 1/4 t. baking soda
  • 1 1/2 t. baking powder
  • 1 1/2 t. coarse kosher salt
  • 1 1/4 c. unsalted butter, softened
  • 8 oz. dark brown sugar
  • 8 oz. granulated sugar
  • 2 eggs
  • 2 t. vanilla extract
  • 20 oz. mini semi-sweet chocolate chips
  • sea salt, optional

  1. Measure flours and sift with baking soda, baking powder, and salt into a large bowl.
  2. With a paddle attachment cream butter and sugars together until fluffy. Add one egg at a time and mix well after each addition. Stir in the vanilla.
  3. Add dry ingredients to wet ingredients and stir on slow for 30 seconds, the batter should still be floury.
  4. Add chocolate chips into the dough and fold until they are well incorporated. Cover and refrigerate for 24 hours. Thus far, this the best cookie dough I have ever tasted!
  5. Preheat oven to 350F. With a medium cookie scoop, make six rounds of cookie dough and place them on a lined cookie sheet. Sprinkle them with sea salt, if desired. The coarseness of the salt used in the dough leaves a slight saltiness to the cookies already.

At 15 hours I baked the cookies at 350F for 15 minutes, they came out pretty crispy. 

At 18 hours I baked them at 350F for 10 minutes, the edges were slightly crisp.

At ±35 hours I baked them at 350F for 9-10 minutes on parchment paper; 9 minutes for smaller cookies, 10 minutes for the larger ones. Please excuse my poor nighttime lighting! These were SO PERFECT— right out of the oven and even the next day ♥

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