The Infamous Jacques Torres Chocolate Chip Cookies

Author: The Crepes of Wrath

Prep time: 24 hours
Cook time: 20 mins
Total time: 24 hours 20 mins
Serves: 20 cookies

The infamous Jacques Torres chocolate chip cookies from The New York Times.
Ingredients
2 cups minus 2 tablespoons cake flour
1 cups bread flour
1 teaspoons baking powder
1 teaspoons baking soda
1 teaspoons coarse salt
2 sticks (1 cups) unsalted butter, room temperature
1 cups light brown sugar, packed
1 cup plus 2 tablespoons granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 pounds bittersweet chocolate disks or fves, at least 60 percent cacao content
sea salt or fleur de sel, for sprinkling
Instructions
Sift together the cake flour, bread flour, baking soda, baking powder, and salt
into a medium sized bowl and set aside.
In the bowl of your mixer, cream together your butter and sugars until light and
fluffy, about 3-5 minutes. Add in the eggs, one at a time, until combined, scra
ping down the bowl as needed. Add in the vanilla and mix. Gradually add in the d
ry ingredients, until just moistened. Fold in your chocolate until evenly added
throughout the dough. Press plastic wrap against the dough, making sure it is co
mpletely covered, and refrigerate for at least 24 hours, or as long as 72 hours
(I left mine for 36 hours). This is an important step, as it allows the gluten i
n the dough to loosen up (you know how if you beat your dough too much, your coo
kies will be rock hard? Allowing it to rest for a period of time helps to undo s
ome of this damage). It also helps the cookies to not spread out too much; warm
dough spreads, cold dough stays in nice, uniform circles.
When you are ready to bake, bring the dough to room temperature so that you can
scoop it out (I usually let it just sit on my counter for an hour or two), and p
reheat your oven to 350 degrees F. Line and/or grease your baking sheets. Scoop
your dough out onto the sheets. I used a #40 ice cream scoop, which is about the
size of 2 tablespoons, but you can make them even larger, if you like. Do not p
ress the dough down - let it stay the way it is. Sprinkle the cookies lightly wi
th a bit of fleur de sel or sea salt. Bake 10-12 minutes for smaller cookies (mi
ne took about 11 minutes), or 18-20 minutes for larger cookies.
Allow the cookies to cool slightly on your baking sheet, then move them to anoth
er surface to cool completely. You can enjoy these warm, room temperature, or co
ld. Store in an air-tight container at room temperature for up to 3 days, or fre
eze for up to 2 months.
- See more at: http://thecrepesofwrath.com/2011/06/29/infamous-jacques-torres-ch
ocolate-chip-cookies/#sthash.utTUjkin.dpuf
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Chocolate Chip Orange Cookies
2 sticks butter
3/4 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 teaspoons fresh orange juice
1 tablespoon orange zest
3 1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoon baking soda
2 cups semi-sweet chocolate chips
Melt butter in a microwave safe bowl. Pour into an electric mixer fitted with pa
ddle attachment. While still hot, add both sugars and mix on low until combined.
Let sit to cool for a few minutes.
While butter mixture is cooling, combine flour, baking soda, and salt in a mediu
m bowl. Stir and set aside.
Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time,
mixing completely. Mix in vanilla extract and orange juice. Add flour mixture to
the wet ingredients and mix until combined. Stir in chocolate chips.
Chill for at least 30 minutes, but preferably an hour or more. To speed up the p
rocess, you can scoop the cookie dough (step 5) onto the cookie sheets and chill
the dough that way. It will chill faster!
Preheat oven to 350. Drop by tablespoonfuls onto parchment lined cookie sheets. B
ake for 10-11 minutes (depending on size). Cookies made from my 2-tablespoon coo
kie scoop baked in 11 minutes. Let cool for 5 minutes, and then remove from pans
to cool completely.
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Yields 24 Cookies
Ingredients:
115 g (one stick) unsalted butter, at room temperature
80 g granulated sugar
70 g brown sugar
1/2 teaspoon vanilla
1 large egg
150 grams flour
1 gram baking soda
1 gram baking powder
3 g kosher salt
170 g semi sweet chocolate chips
100 g rolled oats
Directions:
In the bowl of an electric mixer beat the butter, granulated sugar,
and brown sugar until creamy, about 2 minutes. Add the egg and vanilla,
beating well to combine.
Add the flour, baking soda, baking powder, salt, chocolate chips and rolled
oats. Mix on low setting until fully incorporated.
Chill in refrigerator for 24 hours.
Scoop 1 1/2 tablespoon-sized balls and place onto
prepared baking sheets.
Bake for 9 minutes at 350F, or until golden brown. Cool for 2 minutes
before removing to wire racks to cool completely.
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2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
1. Preheat the oven to 325F (165C). Grease cookie sheets or line with parchment pa
per.
2. Sift together the flour, baking soda and salt; set aside. In a medium bowl, c
ream together the melted butter, brown sugar and white sugar until well blended.
3. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sif
ted ingredients until just blended.
4. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1
/4 cup at a time (for giant cookies) or a tablespoon at a time (for smaller cook
ies) onto the prepared cookie sheets. Cookies should be about 3 inches apart.
5. Bake larger cookies for 15 to 17 minutes, or 10 to 12 minutes for smaller one
s (check your cookies before they're done; depending on your scoop size, your baki
ng time will vary) in the preheated oven, or until the edges are lightly toasted
. Cool on baking sheets for a few minutes before transferring to wire racks to c
ool completely