I tried out the famous Jacques Torres Chocolate Chip Cookie Recipe, or the New York Times Chocolate Chip Cookie Recipe. The recipe is a bit over the top with two different kinds of flour and the dough needs to rest for at least one day. So don’t make these if you’re in a hurry! But if you have the time and want a challenge, they are so worth it and absolutely amazing.

The original Jacques Torres cookies has cake flour, but since that’s not available in Sweden I made my own by mixing 2 cups of all purpose flour and 4 tbsp of corn starch, and then swift through twice.

Why two types of flour? Bread flour has more protein than cake flour and mixing the two gives the cookie both a chewy edge and a soft center.

Ingredients

• 2 cups minus 2 tbsp cake flour
• 1 2/3 cups bread flour
• 1 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1 1/4 cups butter / 280 gram, room temperature
• 1 1/4 cups light brown sugar
• 1 cup + 2 tbsp granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 ¼ pounds / 570 gram chopped dark or semisweet milk chocolate
• Flake salt

Instructions

1. In a large bowl, whisk together cake flour, bread flour, baking soda and baking powder.
2. In another large bowl, mix the butter, brown sugar and granulated sugar for about 5 minutes until fluffy. Add one egg at a time and mix. Add vanilla and mix for one more minute.
3. Add the flour mixture and mix on low speed until combined.
4. Add the chopped chocolate and fold into the dough.
5. Chill the dough in the refrigerator for 24-72 hours.
6. Let the chilled dough sit out at room temperature for 30 minutes before baking.
7. Preheat the oven to 350°F / 175°C.
8. On a lined baking sheet, scoop out 3.5 oz or ¼ cup of dough with a large cookie scoop. Space about 3 inches or 7,5 cm apart.
9. Bake cookies for 12-15 minutes and turn the baking sheet 180 degrees once half way through baking.
10. Sprinkle with sea salt. Let cool for 5 minutes before transferring to a wire rack.