
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
- In a large bowl, whisk together cake flour, bread flour, baking soda and baking powder.
- 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.
- Add the flour mixture and mix on low speed until combined.
- Add the chopped chocolate and fold into the dough.
- Chill the dough in the refrigerator for 24-72 hours.
- Let the chilled dough sit out at room temperature for 30 minutes before baking.
- Preheat the oven to 350°F / 175°C.
- 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.
- Bake cookies for 12-15 minutes and turn the baking sheet 180 degrees once half way through baking.
- Sprinkle with sea salt. Let cool for 5 minutes before transferring to a wire rack.