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Chocolate Chip Cookies

Recipe from Jacques Torres
Adapted by David Leite

Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.

Time 45 minutes, plus chilling

Rating 5 (12528)

Notes Read 987 community notes

You may have memorized the foolproof gem on

the back of the Toll House bag, given to the
world by Ruth Graves Wakefield in the 1930s.
But this may become your new favorite
chocolate chip cookie recipe. It’s a little more
complicated, and you’ll have to plan ahead:
Read More

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Ingredients

Yield: 1½ dozen 5-inch cookies

2 cups minus 2 tablespoons cake flour (8½

ounces)

1⅔ cups bread flour (8½ ounces)

1¼ teaspoons baking soda

1½ teaspoons baking powder

1½ teaspoons coarse salt

1¼ cups unsalted butter (2½ sticks)

1¼ cups light brown sugar (10 ounces)

1 cup plus 2 tablespoons granulated sugar (8

ounces)

2 large eggs

2 teaspoons natural vanilla extract

1¼ pounds bittersweet chocolate disks or fèves,

at least 60 percent cacao content (see note)

Sea salt

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Ingredient Substitution Guide

Nutritional Information

Preparation

Step 1
Sift flours, baking soda, baking powder and salt
into a bowl. Set aside.

Step 2
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. Drop chocolate pieces in and
incorporate them without breaking them. Press
plastic wrap against dough and refrigerate for
24 to 36 hours. Dough may be used in batches,
and can be refrigerated for up to 72 hours.

Step 3
When ready to bake, preheat oven to 350
degrees. Line a baking sheet with parchment
paper or a nonstick baking mat. Set aside.

Step 4
Scoop 6 3½-ounce mounds of dough (the size of
generous golf balls) onto baking sheet, making
sure to turn horizontally any chocolate pieces
that are poking up; it will make for a more
attractive cookie. Sprinkle lightly with sea salt
and bake until golden brown but still soft, 18 to
20 minutes. Transfer sheet to a wire rack for 10
minutes, then slip cookies onto another rack to
cool a bit more. Repeat with remaining dough,
or reserve dough, refrigerated, for baking
remaining batches the next day. Eat warm, with
a big napkin.

Tip Disks are sold at Jacques Torres Chocolate;

Valrhona fèves, oval-shaped chocolate pieces,
are at Whole Foods.

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Ratings

5 out of 5
12528 user ratings

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Cooking Notes

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All Notes (987) Most Helpful (205) Private (0

William Wroblicka 4 years ago

I think this recipe is unnecessarily fussy. The

difference between the two kinds of flours is their
protein content -- bread flour has 12.7% (per King
Arthur Flour's website), cake flour has 9.4%, and all-
purpose flour has 11.7%. The amounts of flour
called for in the recipe are equal by weight, so the
protein content of the combined bread and cake
flours is 11.05%, which is practically the same as
all-purpose flour. So I just used plain, old AP flour
and the cookies turned out fine.

Is this helpful? 3504

Emma 4 years ago

Metric Measurements

241 grams / cake flour

241 grams / bread flour
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons coarse salt
284 grams / unsalted butter
284 grams / light brown sugar
227 grams / granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
680 grams / bittersweet chocolate disks (at least
60%)
Sea salt

Is this helpful? 2145

Cwarriner 4 years ago

I learned a trick from Cooks Illustrsted that I have

used for several recipes, including CC cookies. Use
cold butter. Place about 2/3 of butter in a skillet,
melt and then lightly brown the butter. Pour browned
butter over cold butter in mixing bowl and mix until
cold butter is melted. Mix in sugars (1/2 Lt brown
and 1/2 Dk brown), salt, eggs and vanilla. Mix
thoroughly, then allow to sit for 3 minutes. Mix 30
seconds, then repeat twice. Then continue with
recipe. Sugars develop beautifully!

Is this helpful? 660

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Credits
Adapted From Jacques Torres

Recipe Tags
Bittersweet Chocolate, Bread Flour, Cake Flour,
Chocolate Chip Cookie, Plan Ahead, Dessert

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